I’m moving to a new apartment next week! Which means: new kitchen!!!
The new kitchen is not a huge one, but bigger than my current one and has everything necessary to keep cooking awesome stuff, so I’m happy 😀 I’ll make sure to make a video showing the new kitchen once I’m moved.
So between all this packing and moving hassle, I made a bit of time to upload this recipe for you.
It’s a vegetarian lasagna, very different from the previous one I posted some time ago:Vegetarian lasagna with Grinded tofu.For this one I’m gonna be using grilled eggplant and spinach to fill the layers…gotta recommend it, deliciousness guaranteed!
What you’ll need (for a 9 inch lasagna):
I prefer using self-made tomato sauce, find that recipe here.
1 eggplant cut into thin slices
300g fresh spinach
6-9 lasagna sheets
2 mozzarella balls cut into slices
vegetarian grated cheese
Salt and pepper to taste
Start by preparing the tomato sauce using the recipe above. You can always use ready tomato sauce if you prefer it that way. I recommend making it at home since you can always adapt the seasoning to your own taste.
Grill the eggplant. Pour some olive oil on a baking tray. Place the eggplant slices on it and season them with some salt and pepper (feel free to add your favorite spices). Bake them in the oven at 220°C for 15 minutes. Set aside.
Cooking the spinach. Heat up some olive oil in a deep pan. Throw in the spinach leaves and press and mix them until they start releasing all their moist. Season with some salt and pepper. Stop cooking once they’ve been reduced completely.
Putting the lasagna together. Cover the bottom of your 9 inch baking dish with some lasagna sheets. Top with a layer of the grilled eggplant slices. Top with a layer of cooked spinach. Top with a layer of mozzarella slices. Distribute some tomato sauce on top of that and finish by sprinkling with some grated cheese.
Repeat this process for a second layer.
The final layer. Cover the latest layer with the remaining lasagna sheets. Distribute the rest of the tomato sauce on top of it. Cover that with lots of grated cheese. I like spicing it up with some oregano and pouring some extra olive oil as a final touch.
This goes in the oven at 220°C for 25 minutes.
Serve inmediately. Can also be refrigerated but has to be eaten within the next 2 days.
As usual, I’ve prepared a video tutorial for this recipe, since it requires so many steps which are best explained with image. Link coming below.
Hope you liked this recipe, buen provecho!