vegetarisch
italiaans
hoofdgerecht
italiaans
diner
seizoensgerecht
Vegetarian Lasagna with Eggplant and Ricotta
Who says you can't make lasagna without meat? This vegetarian lasagna with eggplant and ricotta is a tasty and nutritious alternative. It's easy to make and full of flavor, perfect for a family meal or a dinner party. And you know what's even better? It's healthy! So let's get started!
Prep time
60 min
Difficulty
Gemiddeld
Servings
4
Ingredients
- 2 medium eggplants
- 2 cloves of garlic
- 1 onion
- 400 grams canned diced tomatoes
- 2 tablespoons olive oil
- 250 grams ricotta
- 100 grams grated Parmesan cheese
- 8 lasagna sheets
- Basil leaves, for garnish
- Salt and pepper to taste
Nutrition facts
kcal
410
protein
18g
fat
20g
carbs
40g
Instructions
- 1 Preheat the oven to 180 degrees Celsius.
- 2 Slice the eggplants into thin slices and grill them in a hot grill pan until soft and lightly browned. Set aside.
- 3 Finely chop the onion and garlic and sauté them in a pan with olive oil until soft and translucent.
- 4 Add the diced tomatoes to the pan and let it simmer for about 10 minutes.
- 5 Season the sauce with salt and pepper.
- 6 Layer aubergine slices on the bottom of a baking dish. Layer with lasagna sheets, followed by a layer of ricotta and a layer of tomato sauce. Repeat this process until all ingredients are used up, ending with a layer of sauce.
- 7 Sprinkle the top of the lasagna with the grated Parmesan cheese.
- 8 Bake the lasagna for 30 minutes in the oven, or until the top is golden brown and bubbly.
- 9 Garnish the lasagna with fresh basil leaves before serving.
