Cooking time 15 min + 1 h 15 in the oven
- 4 tomatoes
- 1 eggplant
- 1 zucchini
- 1 onion
- 250 g mozzarella
- 12 lasagna leaves
- 690 g vegetable tomato flesh (jar)
- 4 tablespoon olive oil
- 2 bay leaves
- 1 sprig of dried thyme
- 1 tablespoon dried basil
- 1 tablespoon coffee of dried chives
Nutrition: per serving
- fat24.6 g
- carbs55.9 g
- protein26.9 g
How to prepare vegetable lasagne of the Midi recipe
Find out everything you need to know about vegetable lasagne of the midi recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.
nTake olive oil in a salad bowl and marinate the branch of thyme and bay leaves for 12 hours.
At the same time (35 min) Cut the eggplant into slices of ± 1 cm thick. Put them in a strainer, sprinkle them with salt and let them out for 30 minutes. Blot with paper towels. In the meantime, cut the onion into slices. Cut unpeeled zucchini, tomatoes and mozzarella into slices.
1 Preheat the oven to 200 ° C.
2 Remove the thyme and bay leaf from the olive oil, and reserve it.
3 Divide the onion rings in a baking dish and spice with basil and chives.
4 Cover with lasagna leaves (without overlapping). Pour one-quarter of the tomatoes over the vegetables and then layer with aubergine slices. Sprinkle with spicy olive oil.
5 Cover again with lasagna leaves, tomatoes with
vegetables and slices of zucchini and tomatoes. Season with spicy olive oil. Repeat the process to use all the ingredients and finish with a layer of tomatoes with vegetables.
6 Divide the mozzarella rings over the whole.
7 Cover the dish with aluminum foil and put it in the preheated oven for 1 hour and a half.
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