How To Make Triple Cheese & Aubergine Lasagne
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Serves:
Ingredients
- 2 large aubergines, thinly sliced
- 250g lasagne sheets
- 500g ricotta cheese
- 200g mozzarella cheese, grated
- 100g Parmesan cheese, grated
- 2 garlic cloves, minced
- 1 onion, diced
- 400g tomato passata
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
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Preheat the oven to 180°C (350°F).
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In a large frying pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
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Add the tomato passata, dried basil, dried oregano, salt, and pepper. Simmer for 10 minutes.
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In a separate pan, grill the sliced aubergines until they are tender and lightly charred.
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In a baking dish, spread a thin layer of the tomato sauce. Top with a layer of lasagne sheets, followed by a layer of aubergine slices.
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Dollop spoonfuls of ricotta cheese on top of the aubergine slices and sprinkle with grated mozzarella and Parmesan cheese.
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Repeat the layers until all the ingredients are used, finishing with a layer of tomato sauce and a generous sprinkling of the remaining cheese.
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Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and golden.
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Allow the lasagne to cool for a few minutes before serving.
Nutrition
- Calories : 425kcal
- Total Fat : 23g
- Saturated Fat : 11g
- Cholesterol : 65mg
- Sodium : 780mg
- Total Carbohydrates : 30g
- Dietary Fiber : 7g
- Sugar : 12g
- Protein : 27g
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