Nutritious Vegetarian Lasagna with Eggplant and Zucchini

Ingredients

• 2 medium eggplants
• 2 medium zucchinis
• 2 cloves of garlic
• 1 onion
• 400 grams of diced tomatoes
• 200 grams of fresh spinach
• 2 tablespoons of olive oil
• 12 lasagna sheets
• 200 grams of grated cheese
•  Salt and pepper
•  Basil leaves for garnish

Instructions

1. 1 Preheat the oven to 180 degrees.
2. 2 Slice the eggplant and zucchini into thin slices and grill them in a grill pan with a little olive oil.
3. 3 Finely chop the onion and garlic and sauté them gently in a pan with olive oil.
4. 4 Add the diced tomatoes to the pan and let it simmer for about 10 minutes.
5. 5 Now add the fresh spinach and let it wilt. Season with salt and pepper.
6. 6 Start with a layer of vegetable sauce on the bottom of the baking dish. Place a layer of lasagna sheets on top. Repeat this until the sauce is finished, ending with a layer of sauce.
7. 7 Sprinkle the grated cheese over the lasagna.
8. 8 Bake the lasagna in the preheated oven for about 30 minutes, or until the cheese is melted and golden brown.
9. 9 Serve the vegetarian lasagna with eggplant and zucchini warm, garnished with fresh basil leaves. Enjoy!