Vegetable lasagne with zucchini and eggplant
Lent is a time for purification and not only, but also a time of self-knowledge and self-study. The time when habits change, and some even disappear from life. The vegetable menu is very important in everyday life, and its composition and variety are a necessary component of Lenten nutrition. I want to share a wonderful recipe that I experimentally discovered for myself.
Ingredients
Servings 4- onion - 1 pc.
- garlic - 2 cloves
- sun-dried tomatoes - 3 slices
- eggplant - 1 pc.
- zucchini - 1 pc.
- red sweet pepper - 1 pc.
- fresh tomato - 4 pcs.
- spinach - 350 g
- lasagna sheets without cooking - 6 pcs.
- salt, pepper - to taste
- ground coriander seeds - 6 pcs.
- hops and suneli - 1 h. l.
- olive oil - 4 tbsp. l.
Cooking
Step 1
Saute onion and garlic in olive oil. Add sundried tomatoes. We clean the eggplant, zucchini and pepper, finely chop and add to the onion. We add spices. We stew everything for 10 minutes. Grate the tomatoes without skin and add to the rest of the vegetables, simmer for another 5 minutes. Whip the whole vegetable mixture in a blender. We wash, clean the spinach, throw it into the heated olive oil and sauté for 2-3 minutes. under cover, no more!
Step 2
Pour a little sauce into a baking dish and put 2 sheets of lasagna (mine is square, so 2 fit well in one layer). We put spinach on top and a little more sauce, so we alternate 3 layers and the last one should be from lasagne sheets. Pour everything with sauce, cover with a lid or foil and put in the oven for 45 minutes at 180 degrees. For 10 min. until cooked, open the lid and let it brown. All!