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Vegetarian Lasagna

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Ingredients for 4 servings:

  • 2 m.-large zucchini
  • 2 m.-large eggplant(s)
  • 1,000 g tomatoes, pureed
  • 200 ml crème fraîche
  • 2 m.-sized onion(s)
  • 3 cloves garlic
  • 1 pinch(s) of salt and pepper
  • 1 tbsp, strained broth, grained
  • 15 g mozzarella, grated
  • 1 pack of lasagna sheets
  • 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 25 minutes

Cut the zucchini and eggplant into small cubes. Dice the onion and garlic and sauté in olive oil. Add the zucchini and eggplant cubes and continue sautéing. Deglaze with the passata. Simmer for 20 minutes and season to taste. Layer everything in a baking dish, alternating with the lasagna sheets. For the final layer, mix the sauce with the crème fraîche and sprinkle with cheese. Bake in the oven at 180°C (convection oven) for about 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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