This vegetable lasagna with mozzarella, eggplant and zucchini is super healthy because of all the vegetables, has no meat and no carbs. So it fits perfectly into a balance week. If you want to eat healthy, vegetarian and Keto, you'll be fine with this recipe. It is also not difficult at all, in short, the perfect recipe for weekdays.
Eggplant, zucchini lasagna
Maud
Current Assessment
Servings
2
Preparation time
30 Minutes
Preparation time
30 Minutes
What a delicious recipe for fall days. I call this comfort food because of the cheese and rich flavors.
Chop the onion and garlic and gently fry over low heat until translucent.
Finely chop the carrot and celery as well and add them with the Italian herbs and sauté briefly.
Add the tomato paste and cook for a minute, keep stirring. Deglaze with the vinegar and stir again.
Now add the diced tomatoes and the stock cube, stir through and simmer on low heat for a while with the lid on the pan.
Cut the zucchini and eggplant into slices about half an inch thick. Fry this in a pan, the zucchini very briefly, the eggplant a little longer so that the skin softens a bit.
Slice the mozzarella or tear it is pieces. Now start building: layer of sauce: zucchini, eggplant, mozzarella and so on. Finish with the mozzarella and basil over which you optionally sprinkle some Parmesan cheese.
Put this in a 180-degree oven for another 30 minutes.
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