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🍝 Vegetable Lasagna with Eggplant and Zucchini

487 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• 2 zucchini
• 800 g ripe tomatoes
• 1 onion
• 2 tbsp olive oil
• 2 tbsp fresh, chopped herbs (thyme, oregano, basil)
• salt
• pepper
• 40 g spelt whole wheat flour
• 40 g butter
• 500 ml milk (3.5% fat)
• 60 g freshly grated parmesan
• freshly grated nutmeg
• 12 whole wheat lasagna sheets
• 2 mozzarella balls (125 g each)
• 1 handful fresh herbs

Instructions

1. 1. Wash the eggplant and cut it in half crosswise.
2. 2. Cut the eggplant slices into thick strips.
3. 3. Generously salt the eggplant pieces.
4. 4. Let the eggplant sit for about 30 minutes to release bitter water.
5. 5. Wash the zucchini and cut it into small cubes.
6. 6. Blanch the tomatoes briefly with boiling water.
7. 7. Shock the tomatoes with cold water.
8. 8. Remove the skin from the tomatoes.
9. 9. Cut the peeled tomatoes into quarters.
10. 10. Peel the onion and chop it finely.
11. 11. Heat oil in a pan.
12. 12. Sauté the onions in the hot oil.
13. 13. Add the zucchini cubes to the onion mixture.
14. 14. Add the tomato quarters.
15. 15. Simmer the vegetable mixture for about 10 minutes over low heat.
16. 16. Remove the pan from the heat.
17. 17. Stir chopped herbs into the vegetable mixture.
18. 18. Season the sauce with salt and pepper.
19. 19. Pat the eggplant pieces dry with a kitchen towel.
20. 20. Cut the eggplant into cubes.
21. 21. Set aside the eggplant cubes.
22. 22. Heat butter in a saucepan for the sauce.
23. 23. Stir flour into the melted butter.
24. 24. Sauté the flour mixture briefly.
25. 25. Pour in the milk while stirring constantly.
26. 26. Let the sauce simmer for about 5 minutes.
27. 27. Stir the grated Parmesan into the hot sauce.
28. 28. Season the béchamel sauce with salt, pepper, and nutmeg.
29. 29. Spread a thin layer of béchamel sauce on the bottom of the baking dish.
30. 30. Place a layer of lasagna sheets on the sauce.
31. 31. Spread the prepared vegetable sauce over the pasta.
32. 32. Add some béchamel sauce over the vegetable layer.
33. 33. Repeat the layers until all ingredients are used up.
34. 34. Finish the lasagna with a layer of béchamel sauce.
35. 35. Slice the mozzarella.
36. 36. Top the lasagna with the mozzarella slices.
37. 37. Preheat the oven to 180 °C (convection 160 °C or gas level 2–3).
38. 38. Bake the lasagna in the oven for 45 to 50 minutes.
39. 39. Remove the lasagna from the oven.
40. 40. Garnish the finished lasagna with fresh herbs.
41. 41. Serve the lasagna hot.

Nutrition per serving

• kcal: 487
• Protein: 23 g · Fett/Fat: 26 g · Carbs: 40 g