Delicious Vegetarian Lasagna with Eggplant and Ricotta

Ingredients

• 2 large eggplants
• 1 onion
• 2 cloves of garlic
• 400 g diced tomatoes
• 250 g ricotta
• 150 g grated cheese
• 12 lasagna sheets
• 2 tbsp olive oil
• 1 tsp oregano
•  Salt and pepper to taste

Instructions

1. 1 Preheat the oven to 200 degrees.
2. 2 Slice the eggplants into thin slices and sprinkle them with salt. Let them rest for 10 minutes.
3. 3 Finely chop the onion and garlic. Sauté the onion and garlic in olive oil until soft.
4. 4 Add the diced tomatoes and oregano and let it simmer for 10 minutes.
5. 5 Rinse the eggplant slices and pat them dry. Fry them until golden brown and cooked through in a few minutes.
6. 6 Spread a layer of tomato sauce on the bottom of a baking dish. Place a layer of lasagna sheets on top. Spread a layer of eggplant over them and spoon a few dollops of ricotta on top. Repeat these layers until all ingredients are used up, but finish with a layer of tomato sauce and sprinkle with the grated cheese.
7. 7 Bake the lasagna in the preheated oven for 30 minutes.
8. 8 Let the lasagna rest for a few minutes before cutting into it. Enjoy!