Eggplant Lasagna
Julek
If you're not planning on using grated cheese on top, add a bit of the sauce to the top layer to avoid burning the pasta.
People: 1
55 min

Ingredients

1
Carrot
0.25
Eggplant
3 Clove
Garlic
60 grams
Lasagna Sheets
1 tbsp
Lemon
2 tsp
Lemon Zest
0.75 tbsp
Olive Oil
3 tbsp
Parsley
0.5
Red Onion
0.5 tsp
Rosemary
0.25 tbsp
Smoked Paprika
30 grams
Sun-Dried Tomato
1 tsp
Thyme
100 ml
Tomato Sauce
60 grams
Walnuts

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Prep

  1. Wash and cut your eggplant so that they all are a similar size.
  2. Finely chop your carrot, garlic, parsley and red onion.
  3. Cut and squeeze your lemon so you can use the juice later.
  4. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil lasagna sheets according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
  2. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Heat olive oil in a pan, add carrot, garlic and red onion, rosemary, smoked paprika and thyme and fry at a lower temperature for several minutes.
  4. Turn up the heat to medium and add Eggplant to your pan and fry for 15 minutes, stirring occasionally.
  5. Lower the heat, add canned tomatoes and lemon to your pan and mix.
  6. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Lightly cover the bottom of your oven dish with a thin layer of your vegetable sauce from the above steps. Then place a layer of lasagna sheets on top.
  2. Place about 1/3 of your vegetable sauce on top and cover with lasagna sheets, repeating once more. Finally put the remainder of your vegetable sauce on top of the last layer of lasagna sheets.
  3. Cover your lasagna with aluminum foil and bake in the oven at 200°C (400°F) for 20 minutes. Uncover and bake for another 15 minutes.
  4. Add Lemon Zest, Parsley, Sun-Dried Tomato and Walnuts on top.