A healthy, tasty and veggie lasagna recipe today on theBiggerBlog
Normally you read about fashion, trends and occasionally about other topics. Well fashion is not my only passion, I love to cook and bake. Unfortunately I don’t always have time for this but I have decided to make time! After listening to my colleagues cooking ideas during lunch I decided to make their recipe. Love it so much that I have already made it a couple of times. This recipe is a veggie lasagna with grilled vegetables, cheese but not meat.
150 gr mushrooms
2 cloves garlic
20 gr parmesan
120 gr mozzarella
Cut the eggplant in length direction. Cover them with salt on both sides and place them in a strainer. Cut the zucchini the same way and place them on a plate to use later. Chop the onion and the garlic cloves, slice the tomatoes and mushrooms. Put the pan on the stove and add 1 spoon of olive oil. Fry the onion and garlic mix for 2 minutes and add the mushrooms. After 3 minutes of stirring add the sliced tomatoes. After 2 minutes add the tomato saus. Spice up with some salt and pepper and if available dried Italian herbs. Lower the stove and let it sit.
Heat up the grill and add a spray of olive oil. Place the zucchini onto the grill for 2 minutes and flip them. Wash the eggplant slices with cold water so all salt comes off. Dry the slices and grill them too.
Spray some olive oil in an oven tray and poor a little of the tomato saus in it. Add a layer of zucchini and eggplant. Top of with 1 spoon of fine grated cheese and a few little pieces of mozzarella. Again a layer of tomato saus, the grilled vegetables and the cheese. Layer it up until finished, end with the vegetables and some cheese.
Place in the oven at 180 degrees Celsius for about 20-25 minutes. Serve with pasta or dip with ciabatta bread. Top it off with some fresh basil and fresh peper.