Ingredients
1 large eggplant cut crossways in 0.5cm strips
1 large zucchini cut crossways in 0.5cm strips
1 medium onion diced
3 garlic cloves, chopped
1 tablespoon rosemary
1 tablespoon italian herbs
1 can diced tomatoes
2 medium tomatos diced
3 tablespoon tomato paste
1/2 cup hot water
Lasagne noodles
1 cup chopped basil
1 cup ricotta cheese
black pepper
salt
olive oil
1. Preheat to 180°
2. Arrange eggplant on a baking tray and sprinkle salt on top. Leave aside until ready to use.
3. Heat oil in a pan - add onions and garlic. Frequently stir until onions soften.
4. Add 1/2 salt, black pepper, rosemary, italian herbs, diced tomatoes (canned and fresh), hot watter and tomato paste. Bring to a boil. Reduce heat and simmer for 10 minutes. Stir occasionally.
5. Combine basil, ricotta and black pepper in a bowl.
6. Spread tomato mixture evenly on the bottom on a baking dish coated with olive oil. Arrange noodles over tomato mixture. Spread a layer of ricotta then top with zucchini and eggplant slices. Add lasagna noodles on top. Continue until all ingredients are layered.
7. Bake for 60 minutes until insides are hot
8. Enjoy!
This recipe isn't vegan - no matter how much I want to be vegan right now, it's hard on my parents because they are the ones who make my food when I'm at work etc. The plan right now is that I make vegan and vegetarian dishes on the weekend and during the week, I'm pescetarian. So yes c:
