Lasagna with eggplants and tomatoes
Description
Eggplant and tomato lasagna will especially appeal to flexible vegetarians and all vegetable lovers. It's a wonderful, light, and of course, healthy dish. If you're making this eggplant and tomato lasagna in summer, you can use fresh tomatoes. Simply simmer them well in a pan with onion and carrot. This lasagna turns out quite large, so it's best to use a baking dish that can accommodate 4 lasagna sheets. Adjust the amount of sauce so that the top layer of lasagna is completely covered. Good luck and enjoy!
Instructions
- 1
Step 1
Slice the eggplants into rounds, sprinkle with salt, and let stand for 15 minutes.
- 2
Step 2
Pour oil into a pan and sauté onion, garlic, and carrots for about three minutes. Add spices and tomatoes in their own juice.
- 3
Step 3
In a bowl, mix the cottage cheese, herbs, grated zucchini, and pepper.
- 4
Step 4
Pour half of the tomatoes with carrots into the baking dish, place lasagna sheets on top, then arrange the eggplants on top.
- 5
Step 5
Place half of the cottage cheese on the eggplants and put lasagna sheets on top.
- 6
Step 6
Spread 1 cup of the tomato mixture, then layer lasagna sheet, eggplants, cottage cheese, and another lasagna sheet. Pour the remaining tomato mixture over the top and finish with grated mozzarella.
- 7
Step 7
Cover the lasagna with foil and bake in the oven for 35 minutes at 170 degrees, then remove the foil and bake for another 25 minutes until golden brown. Turn off the oven, let the temperature drop, and allow the lasagna to rest for 10 minutes.