Zucchini Lasagna
OMG, this is probably my favourite lunch. It takes a bit more effort to make, but I would deffinitely recommend you to try it. ;)
Ingredients
For two people:
zucchini (2 large)
frozen spinach (250 g)
a little bit of nutmeg
garlic (1 small clove)
tomato sauce (from 4 small tomatoes)
aubergines (2 small - young)
champignons (250 g)
salt
Sestavine
Za dve osebi:
bučke (2 veliki)
zamrznjena špinača (250 g)
malo muškatnega oreška
česen (1 majhen strok)
paradižnikova omaka (iz 4 paradižnikov)
jajčevec (2 majhna - mlada)
šampinjon (250 g)
sol
Method
Zucchinis & AUBERGINES
Preheat the oven at 190°C. Wash and cut zucchinis in thin slices (see the photo above) and place them on a baking tray with parchment paper. Cut aubergines in halves and add them on the baking tray, open side facing downwards. Bake for about 20-25 minutes. Then take off the tray and remove the skin from aubergines. Cut them into small cubes and add them to a meatless sauce.
Meatless sauce
Saute the champignons and add them to a pot with cooked tomato sauce. Add some salt and cook together for a few minutes. During that time, mix in aubergines and let the flavours combine nicely.
Spinach
Put the spinach in the pot and let the ice melt. Then sprinkle over a bit of grated nutmeg, press the garlic, mix, and let it cook for a few minutes. You can add salt if you feel so.
Ricotta
Prepare this yummy “cheese” spread according to the instructions in the recipe.
And then comes the most fun part - building lasagna. I recommend you to follow the photos below. You start with a layer of zucchinis, then ricotta, meatless sauce, and again zucchinis (this time turn them around for 90°), ricotta, spinach, zucchinis, ricotta, and a second layer of meatless sauce on top. You can, of course, create your sequence. ;)