Zucchini and Eggplant Lasagne


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Zucchini and Eggplant Lasagne, this rich baked dish is packed with layers of pasta filled with vegetables and tomatoes, topped with Italian mozzarella cheese and baked until golden brown.

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This elegant vegetable lasagne showcases both tomato and cheese sauces as well as a colourful layer of zucchini and eggplant slices. This rich baked dish is packed with layers of pasta filled with vegetables and tomatoes, topped with Italian mozzarella cheese and baked until golden brown. Choose firm long slender eggplants, which have lots of flavour and very few seeds. For a quick variation, you can buy ready dry pasta sheets (available at certain speciality stores) instead of freshly made pasta. This recipe can be prepared up to 24 hours in advance and kept in the refrigerator until needed. A great dish for entertaining!

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Preparation time : 
Cooking time : 1 hour.
Serves 4 to 6.
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Ingredients


For the lasagne
1 recipe fresh whole wheat pasta dough
1 tsp salt and 1 tablespoon oil for cooking the pasta

For the tomato sauce
4 tomatoes, cubed
1 large onion, cubed
1 large clove garlic (lehsun), grated
1 stick celery, chopped
1 tbsp tomato ketchup
1/2 tsp dried oregano
1 tbsp olive oil or oil
salt and black pepper (kalimirch) powder to taste

For the filling
2 to 3 large brinjals (baingan / eggplant), thinly sliced
2 zucchinis, thinly sliced
2 tsp chopped garlic (lehsun)
2 tsp chopped parsley
2 tbsp olive oil or oil
salt and black pepper (kalimirch) powder to taste

For the white sauce
1 tbsp butter
1 tbsp plain flour (maida)
1 cup milk
2 tbsp grated processed cheese
salt and black pepper (kalimirch) powder to taste

For baking
2 tbsp grated processed cheese

Method
For the lasagne

  1. Divide the pasta dough into 3 equal portions and roll out each portion as thinly as possible into a circle of 150 mm. (6") diameter lasagne sheet.
  2. Cook each sheet of pasta (one at a time for 2 minutes) in a large pan of boiling water to which 1 teaspoon of salt and 1 tablespoon of oil has been added.
  3. Drain and transfer the lasange sheets in a bowl of cold water. drain again and keep aside.

For the tomato sauce

  1. Heat the oil in a pan, add the onion, garlic and celery and sauté for 3 to 4 minutes.
  2. Add the tomatoes, salt and pepper and sauté for 4 to 5 minutes.
  3. Add the tomato ketchup and oregano and mix well. keep aside.

For the filling

  1. Heat 1 teaspoon of the olive oil in a pan, add the garlic and parsley and remove from the fire. drain the garlic and parsley and keep aside.
  2. In another pan, heat 1 tablespoon of the olive oil and sauté the zucchini slices with salt till they are lightly browned. keep aside.
  3. Heat the remaining olive oil in a pan and cook the eggplant slices on both sides till they are lightly browned. sprinkle a little salt and keep aside.

For the white sauce

  1. Heat the butter, add the flour and sauté for 1 minute.
  2. Slowly add the milk while stirring continuously and so that lumps do not form. bring to a boil.
  3. Add the salt, pepper and cheese and mix well. remove from the flame .

How to proceed

  1. Grease a 150 mm. (6") diameter baking dish.
  2. Place one sheet of lasagne on the baking dish.
  3. Top with a layer of the eggplant and zucchini and then half of the tomato sauce.
  4. Repeat with the second layer of the lasagne, eggplant and zucchini, garlic and parsley and the remaining tomato sauce.
  5. Top with the third layer of the lasagne sheet. pour the white sauce over so that the lasagne is covered completely.
  6. Sprinkle with the grated cheese and bake in a pre-heated oven at 180°c (360°f) for 25 minutes.
  7. Serve hot.
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