Here’s a recipe for Vegetable Lasagne with Aubergines, Zucchini, and Tomato Sauce—a delicious and hearty lasagne filled with layers of vegetables and a rich tomato sauce.
Ingredients:
For the vegetable filling:
- 1 large aubergine (eggplant), sliced
- 1 large zucchini, sliced
- 1 cup fresh spinach, chopped (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
For the tomato sauce:
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
For the cheese mixture:
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup chopped fresh basil or parsley (optional)
- 2 cups shredded mozzarella cheese (for layering and topping)
For assembling:
- 9-12 lasagne noodles (regular or no-boil)
- Extra Parmesan cheese for topping (optional)
Instructions:
1. Prepare the vegetables:
- Preheat your oven to 400°F (200°C).
- Arrange the aubergine and zucchini slices on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Remove and set aside.
2. Prepare the tomato sauce:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the crushed tomatoes, tomato paste, dried basil, dried oregano, and sugar (if using). Season with salt and pepper.
- Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly. Remove from heat.
3. Prepare the cheese mixture:
- In a bowl, combine the ricotta cheese, grated Parmesan cheese, egg, and chopped fresh basil or parsley (if using). Mix well.
4. Cook the lasagne noodles (if not using no-boil):
- Cook the lasagne noodles according to package instructions until al dente. Drain and lay them out on a parchment-lined sheet to prevent sticking.
5. Assemble the lasagne:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of tomato sauce in the bottom of a 9x13-inch baking dish.
- Place a layer of lasagne noodles on top of the sauce.
- Spread a portion of the ricotta cheese mixture over the noodles.
- Add a layer of roasted aubergines and zucchini.
- Spoon some tomato sauce over the vegetables.
- Sprinkle with shredded mozzarella cheese.
- Repeat the layers (noodles, ricotta, vegetables, sauce, mozzarella) until all ingredients are used, finishing with a layer of mozzarella and extra Parmesan cheese on top.
6. Bake:
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
7. Serve:
- Allow the lasagne to cool for a few minutes before slicing. Garnish with additional fresh basil or parsley if desired.
Tips:
- For added flavor, you can mix some cooked ground meat or sausage into the tomato sauce.
- If you prefer a creamier lasagne, you can add a layer of béchamel sauce between the layers.
This Vegetable Lasagne with Aubergines, Zucchini, and Tomato Sauce is a hearty and flavorful dish that’s perfect for feeding a crowd or enjoying as leftovers. Enjoy!
