vegetarian lasagna

This recipe came from what was in the fridge at the time and turned out to be really wonderful. The balsamic vinegar on the tomatoes leaves you with a fanatastic sweetness in your mouth.

What you need

Cherry tomatoes halved
Spinach chopped, blanched and the water squeezed out
Eggplant finely sliced
1 cup ricotta cheese
1 cup grated mozzarella
2 Tablespoons of Pesto sauce
1 tin chopped peeled tomatoes reduced to remove most of the liquid
Seasoned flour
1 beaten egg

The process

Take the eggplant slices, dip them in the egg and then into the seasoned flour. Fry them in some olive oil until golden and set them aside on some paper towel to drain.

Now take you baking dish, lightly butter the base and cover the bottom with par cooked lasagna.

Put a random layer of ricotta, eggplant, spinach, some tomato sauce and a layer of mozzarella and then repeat until the dish is full. Just visualise the flavor you want to create, more of this less of that, it’s up to you.

Put a layer of the halved cherry tomatoes on top, sprinkle over some pesto and drizzle over a little balsamic vinegar.

Bake at 190 Celsius for about 1/2 an hour.