Lasagne with grilled vegetables
2 big Aubergines
3 big Zucchinis
2 tbsp olive oil
1,5 litres Tomato passata
1 onion, finely chopped
2 cloves garlic, finely minced
1 tbsp oregano
To taste salt & pepper
12 lasagna sheets
250 g grated vegan cheese
2 vegan mozzarella balls
Steps
Preheat the oven to 220 C°. Slice the Aubergines and the
Courgettes up, then brush each sides with olive oil and seasoning with salt and
pepper, and some oregano. Bake/Grill them for 20-25 minutes.
Next step is the sauce. In larger jug using a hand blender
we purée some garlic, red onion, oregano with tomato sauce and use salt &
pepper just as well.
Preheat the oven once again to
190 C° and begin assembling the lasagna itself.
Divide the tomato sauce to five portions. The first layer is
the 1st portion of the tomato sauce. Onto this lay the first 3 lasagna sheets
(no need to precook). Following the 2nd portion of the tomato sauce, then the
grilled aubergines and zucchinis
Second layer: 3 lasagna sheets, tomato sauce, grilled
vegetables.