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Italian Vegetable Lasagna

Veggie.Lover's picture
<p><a href="http://www.flickr.com/photos/serendipitys/7129306713/">Image Credit</a></p>
Ingredients
  Olive oil 1 Tablespoon
  Black peppercorns 1⁄2 Teaspoon, crushed
  Lemon juice 3 Tablespoon
  Eggplant 1 Large, halved lengthwise and cut into 5 mm/1/4 in slices (Aubergine)
  Wholemeal breadcrumbs 1 Ounce (1/2 Cup Or 30 Gram)
  Parmesan cheese 3 Tablespoon, grated
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), crushed
  Canned tomatoes 14 Ounce, drained and chopped (440 Gram 1 Tablespoon Juice Reserved)
  Tomato puree 6 Fluid Ounce (3/4 Cup Or 185 Milliliter)
  White wine 2 Tablespoon
  Dried oregano 1 Teaspoon
  Dried basil 1 Teaspoon
  Cayenne pepper 1 Pinch
  Ricotta cheese 6 Ounce (185 Gram)
  Mozzarella cheese 3 Tablespoon, grated
Directions

1. Combine olive oil, black peppercorns and lemon juice and brush over eggplant (aubergine) slices. Cook eggplant (aubergine) under a preheated medium grill for 3-4 minutes each side or until golden. Set aside.
2. Place breadcrumbs and Parmesan cheese in a bowl, mix to combine and set aside.
3. Heat a nonstick frying pan, add onion, garlic and reserved tomato juice and cook over a medium heat, stirring, for 5 minutes or until onion is soft. Add tomatoes, tomato puree, wine, oregano, basil and cayenne pepper and cook for 5 minutes longer.
4. Spread one-third of the tomato mixture over base of a 15x25cm/6x10in ovenproof dish. Top with 3 lasagne sheets, half the breadcrumb mixture and cover with a layer of eggplant (aubergine). Top with half the ricotta cheese. Repeat layers, ending with a layer of tomato mixture.
Sprinkle with mozzarella cheese and bake for 45 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Cook Time: 
59 Minutes

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