John Myers
Vegetarian Spiced Lasagne
The perfect vegetarian spiced lasagne recipe with a picture and simple step-by-step instructions.
- 1 piece Eggplant fresh
- 1 piece Zucchini
- Garlic oil
- 1 Can Skinned tomatoes
- 1 piece Shallot
- 1 tsp Sweet paprika powder
- 1 tsp Pepper from the grinder
- 1 tsp Salt
- 1 tsp Cayenne pepper
- 0,5 tsp Ground coriander
- 1 Msp Anise
- 1 Msp Ground cloves
- 1 Msp Ground cumin
- Lasagne sheets
- 100 g Hummus
- 0,5 a cup Creme fraiche Cheese
- 1 bunch Parsely
- Cheese (any)
- Brush a grill pan thinly with garlic oil. Cut the aubergine and zucchini lengthways into slices and fry in the pan. Brush very thinly with garlic oil again and again.
- In a small saucepan, sauté the shallot with a little olive oil until translucent. Add the canned tomatoes and chop up a little. Refine with the spices and let simmer for at least half an hour without a lid. This causes the liquid to evaporate somewhat and the taste becomes more intense.
- Brush a casserole dish with a little oil and put a layer of grilled zucchini in it. Spread a little of the sauce on top and press the lasagne sheets on. Spread some more sauce on the lasagne sheets and layer eggplant on top. Layer this until all the ingredients are used up.
- Mix the hummus (my variant of hummus can be found in my cookbook) with the crème fraîche and finely chop and mix in the parsley. Now distribute this mixture as a final layer on the lasagne.
- Drizzle a little more garlic oil on top. Grate the cheese (I used Maasdammer) and spread over the lasange. Baked at 180 degrees for about 45 minutes.
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