Vegetable lasagna made with zucchini and eggplants
Description
Below I will tell you in more detail,
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Chop the onion, zucchini, and eggplant into small cubes. Press the garlic.
- 3
Step 3
Heat a skillet with vegetable oil over medium heat. First sauté garlic and onion until translucent. Then add eggplant and cook for several minutes until tender. Next, add zucchini and simmer until excess liquid evaporates. Season with salt and black pepper to taste.
- 4
Step 4
Pour tomatoes in their own juice into a heavy-bottomed pot. Add olive oil, salt, Italian herbs, and ground pepper. Bring to a boil, then simmer over medium-low heat for 15–20 minutes until thickened.
- 5
Step 5
Preheat the oven to 180 degrees. Lightly grease the bottom of the baking dish with vegetable oil and spread a little tomato sauce on it.
- 6
Step 6
Place the lasagna sheets on top.
- 7
Step 7
Then the vegetable filling.
- 8
Step 8
Place thinly sliced mozzarella on top. Alternate the layers until the ingredients are used up.
- 9
Step 9
The top layer should be tomato sauce. Sprinkle it with grated cheese. Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for another 10-15 minutes.
- 10
Step 10
Vegetable lasagna made with zucchini and eggplants is ready. Enjoy your meal!