Vegetarian eggplant lasagna
Description
What could be better than this?! There are millions of variations on this theme. Lasagna is perfect for lunch, dinner, or even a festive table—it will brighten up your day! I'm offering you a version of lasagna with vegetables and without béchamel sauce, instead using pesto. In my opinion, béchamel is unnecessary in this recipe. The result is a light yet incredibly delicious lasagna.
Instructions
- 1
Step 1
1. Slice the eggplant lengthwise and drizzle with olive oil. Season with salt and pepper to taste. Bake the eggplant in the oven at 200 degrees for 15 minutes.
- 2
Step 2
2. In a separate bowl, mix the ricotta, pesto sauce, and egg. Stir well.
- 3
Step 3
3. Spread the cheese mixture in a single layer over the eggplants.
- 4
Step 4
4. Top with grated hard cheese and place sliced cherry tomatoes on rings.
- 5
Step 5
5. Garnish with basil. Bake the lasagna for 20 minutes at 180 degrees until golden brown.