Zucchini – Eggplant – Lasagna

Ingredients for 6 servings:

• 1 kg eggplant(s), thinly sliced
• Salt and pepper, black
• 8 tbsp olive oil
• 450 g zucchini, sliced
• 225 g mozzarella, grated
• 600 g tomatoes, pureed
• n. B. Lasagna sheet(s), green, pre-cooked (follow package instructions!)
• 600 ml béchamel sauce
• 50 g Parmesan, freshly grated
• 25 g herb butter
• 1 tsp oregano, dried
• n. B. garlic

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Vegetarian Lasagna

Salt the eggplant slices and set aside for about 20 minutes. Then rinse and pat dry. Heat 4 tablespoons of oil in a large pan and fry the eggplants in batches over low heat. Remove and drain. Heat the herb butter in the pan and fry the zucchini in it, then drain. Layer half of the eggplant and zucchini in a large baking dish, season with salt and pepper, and sprinkle with half of the mozzarella. Pour half of the tomatoes over the slices (if you like, add fresh garlic to the tomatoes) and cover with lasagna sheets. Repeat the layering and finish with a layer of lasagna sheets. Pour over the béchamel sauce and sprinkle with Parmesan and oregano. Bake in a preheated oven at 220°C for 20-30 minutes until golden brown.