Vegetarian Lasagna
- Emeline Haÿs
- 13 août 2019
- 2 min de lecture
If you are like me, and you enjoy to entertain all summer long, this recipe is your go to! Those vegetarian lasagna will please all your guests (children and adults, vegetarian or not). I would say that this recipe is quick to make, that it is a last minute meal but if you plan a little ahead you'll be able to make those amazing lasagna without spending your day in the kitchen. If I can give you a little advice, I'll advice you to chose ripped, fresh and organic vegetables, the lasagna will only be better (and tastier)
Ingredients
Lasagna sheets
1 zucchini
2 eggplants
6 tomatoes
3 bell peppers ( red and yellow)
4 tablespoons of fresh basil
5 thyme sprigs
4 oregano sprigs
10 tbsp of parmesan
200g of mozzarella
Salt
Pepper
Olive oil
Method
Place the bell peppers on a baking sheet.
Grill the bell peppers in the oven, rotating them so that each of their sides are grilled.
Once the bell peppers are grilled, place them in a plastic bag and close the bag.
Set the bag aside.
Cut the eggplants in halves.
Use a small sharp knife to notch the eggplants’ flesh.
Brush the eggplants with olive oil and season with salt and pepper.
Place in the oven at 180°C For 40 minutes.
Then remove the flesh from the eggplants’ peel using a tablespoon.
Blend eggplants’ flesh with basil and salt if needed.
Set aside.
Cut tomatoes in slices.
Take the bell peppers out of the plastic bag.
Remove their skin.
Cut the peppers in halves, then remove the seeds.
Cut the peppers in pieces.
Cut mozzarella in pieces as well.
Using a peeler create thongs of zucchini.
Brush a dish with olive oil.
Place lasagna sheets on the bottom of the dish.
Top them with the eggplants caviar.
Put lasagna sheets on the caviar.
Arrange the peppers’ pieces on the lasagna sheets.
Season them with salt, pepper, oregano and thyme.
Sprinkle 5 tbsp of parmesan on the peppers.
Place more lasagna sheets before adding the tomatoes slices.
Season them as well with salt, pepper, oregano, thyme and basil.
Sprinkle the rest of parmesan on the tomatoes.
Place lasagna sheets, then display the mozzarella pieces on them.
Then create a check pattern with the zucchini’s thongs.
Season with salt and pepper.
Bake for 30 minutes at 180°C.
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