Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant cut into long slices; 2 tablespoons olive oil; 1 onion peeled and finely chopped; 1 clove garlic peeled and finely chopped; 1/2 pound carrots peeled and finely diced; 3 bell peppers deseeded and finely diced; 3/4 pound tomatoes diced; 1 tablespoon tomato paste; 2 sprigs fresh oregano finely chopped + extra to garnish; 1 pinch paprika; 3/4 pound spinach; 1 1/2 cups vegetable stock; 2 tablespoons cornstarch; 1/2 cup creme fraiche or sour cream; 8 sheets lasagna; 1/4 pound cherry tomatoes sliced; 1/4 pound grated cheese

Servings: persons

1 pound eggplant cut into long slices
2 tablespoons olive oil
1 onion peeled and finely chopped
1 clove garlic peeled and finely chopped
1/2 pound carrots peeled and finely diced
3 bell peppers deseeded and finely diced
3/4 pound tomatoes diced
1 tablespoon tomato paste
2 sprigs fresh oregano finely chopped + extra to garnish
1 pinch paprika
3/4 pound spinach
1 1/2 cups vegetable stock
2 tablespoons cornstarch
1/2 cup creme fraiche or sour cream
8 sheets lasagna
1/4 pound cherry tomatoes sliced
1/4 pound grated cheese

1
Preheat oven to 400u00b0F. Place eggplant slices side by side on a baking tray lined with parchment paper. Brush with 1 tbsp oil and bake for 7-10 mins. Meanwhile, heat 1 tbsp oil in a pan and saute onion, garlic, carrots, bell peppers and tomatoes. Add tomato paste, oregano and paprika. Cook for 5 mins and season. Blanch spinach in boiling salted water then drain.
2
For sauce, bring stock to a boil, add cornstarch and simmer for 2 mins. Remove from heat, add creme fraiche (or sour cream, if using) and season.
3
In a large greased baking dish, layer vegetables and sauce with lasagna. Arrange cherry tomatoes on top and sprinkle with grated cheese. Bake for 45 mins. Serve garnished with fresh oregano.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound eggplant cut into long slices, 2 tablespoons olive oil, 1 onion peeled and finely chopped, 1 clove garlic peeled and finely chopped, and more.

Yes, Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Lasagna

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