By Nathan Haskins
Preheat the oven to 200°C (390°F).
Slice the eggplant into 0.5 cm thick rounds. Brush each side with olive oil and season with salt and pepper.
Place the eggplant slices on a baking sheet and roast in the oven for about 20 minutes, turning halfway, until soft and lightly golden.
In a saucepan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
Add the tomato sauce to the saucepan, season with salt and pepper, and simmer for about 10 minutes. Stir in the chopped fresh basil and remove from heat.
In a baking dish, spread a thin layer of tomato sauce at the bottom. Place a layer of eggplant slices over the sauce.
Dollop some ricotta over the eggplants, then sprinkle a layer of shredded mozzarella on top.
Repeat the layers (tomato sauce, eggplant, ricotta, and mozzarella) until all ingredients are used, finishing with a layer of mozzarella on top.
Bake the lasagna in the preheated oven for 25-30 minutes until the cheese is bubbly and golden brown.
While the lasagna is baking, prepare the side salad. Slice the cucumber and mix it with lettuce and a teaspoon of dressing. Season with salt and pepper to taste.
Once the lasagna is ready, let it rest for about 5 minutes before slicing. Serve warm with the side salad.
How did this recipe turn out? Let others know!
to rate this recipe
This Vegetarian Italian Main Course recipe is ready in 1 hour 20 minutes and features medium eggplant, whole-wheat lasagna sheets, ricotta cheese and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 200°C (390°F).
Slice the eggplant into 0.5 cm thick rounds. Brush each side with olive oil and season with salt and pepper.
Place the eggplant slices on a baking sheet and roast in the oven for about 20 minutes, turning halfway, until soft and lightly golden.
In a saucepan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
Add the tomato sauce to the saucepan, season with salt and pepper, and simmer for about 10 minutes. Stir in the chopped fresh basil and remove from heat.
In a baking dish, spread a thin layer of tomato sauce at the bottom. Place a layer of eggplant slices over the sauce.
Dollop some ricotta over the eggplants, then sprinkle a layer of shredded mozzarella on top.
Repeat the layers (tomato sauce, eggplant, ricotta, and mozzarella) until all ingredients are used, finishing with a layer of mozzarella on top.
Bake the lasagna in the preheated oven for 25-30 minutes until the cheese is bubbly and golden brown.
While the lasagna is baking, prepare the side salad. Slice the cucumber and mix it with lettuce and a teaspoon of dressing. Season with salt and pepper to taste.
Once the lasagna is ready, let it rest for about 5 minutes before slicing. Serve warm with the side salad.
Calories per Serving: 450
Your Rating:
