Vegetarian lasagna plate
Ingredients (for 4 people)
- 8 plates of lasagna (à 16 g; 8.5 x 15 cm)
- 1 onion
- 1 clove of garlic
- 1 zucchini (about 250 g)
- 1/2 eggplant (250 g)
- 2-3 tbs. olive oil
- 1 tsp. sugar
- 1 tsp. dried oregano
- 1 tbs. tomato puree
- 1 can sliced tomatoes (425 ml)
- 50 milk
- 1 cup(s) Creation of the Year “Zucchini and Feta”
- 50 grated parmesan cheese
- 2 stalks basil
- freshly ground pepper
Add water and salt into a pot, heat it and boil lasagna plates for 10-12 min. Meanwhile, peel and finely dice the onion. Also peel garlic and chop it finely. Finally, dice the zucchini and the eggplant.
In a pan, heat oil and fry onion, garlic, zucchini and eggplant for about 3-4 minutes, don’t forget to stir. Add sugar and oregano and stir the mixture. Add the tomato puree and roast it quickly. Pour on the sliced tomatoes and simmer everything on medium heat for about 10 minutes.
Meanwhile, drip off the pasta and sprinkle it with a little bit of oil. In a small saucepan heat the milk, stir in Exquisa Creation of the year “zucchini feta” and take the pan from the heat. In a pan, season the vegetable ragout with salt and pepper.
Take 4 lasagna plates and lay them down next to each other on a baking tray, use baking paper. Spread half of the vegetable ragout on one half of each lasagna plate. Add a bit of fresh cheese sauce. Wrap the free lasagna-half over the filled part. Repeat the first step adding another layer ragout and fresh cheese sauce on it until two wrapped lasagna plates lie on each other. Finish with sauce. Sprinkle Parmesan over the lasagna.
In a preheated oven on the middle rack, gratinate the lasagna for about 4 minutes (use oven grill, temp. 240 ° C). Wash the basil, shake it dry and peel off of the leaves. Serve Lasagna on a plate, sprinkle with pepper and garnish with basil.