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🍆 Eggplant-Potato Lasagna with Pesto

485 kcal · 75 min · 4 servings

Ingredients

• 400 g eggplants
• 400 g potatoes
• 200 g mozzarella
• 200 g cream cheese
• 60 g basil pesto
• 30 ml olive oil
• 10 g sage leaves
• 5 g salt
• 2 g black pepper

Instructions

1. 1. Preheat the oven to 200°C fan-forced or 220°C conventional.
2. 2. Wash the eggplants and slice them into 1 cm thick lengthwise slices.
3. 3. Peel the potatoes and slice them into 1 cm thick rounds as well.
4. 4. Arrange the eggplant and potato slices on a baking sheet with half of the olive oil, season with salt and pepper.
5. 5. Bake the vegetables for 15 minutes in the oven until tender but still firm enough to hold shape.
6. 6. In a bowl, mix the cream cheese with the pesto, salt, and pepper until smooth.
7. 7. Cut the mozzarella into small cubes.
8. 8. Layer alternating vegetable slices, cheese cubes, and the pesto-cream cheese mixture in a baking dish.
9. 9. Distribute the sage leaves on top.
10. 10. Return the baking dish to the oven for 20 minutes until the surface is golden brown.
11. 11. Let the lasagna rest for 5 minutes before serving.

Nutrition per serving

• kcal: 485
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 58 g