Vegetarian Lasagna

I know you like beautiful culinary discoveries, so I had the idea of cooking Vegetarian Lasagna by combining my Caponnata recipe with lasagna sheets ! It’s simple and just DELICIOUS …

Vegetarian Lasagna

Here is what you need to make these Vegetarian Lasagna that Serves 4 people 

  • 2 aubergines/ Eggplant
  • 3 tomatoes
  • 1 Tbsp capers
  • 6 to 8 Cherry tomatoes
  • 6 mini mozzarella
  • 1 cup (200 ml) whipping cream
  • 8 sheets of lasagna
  • 4 Tbsp olive oil
  • 1 Tbsp chopped basil + few whole leaves
  • Salt and fresh pepper

Now is are the few steps you will have to follow to make these Vegetarian Lasagna 

Cut the eggplants and tomatoes in small cubes. Heat olive oil in a casserole. Sauté the eggplant for cook 5 minutes, stirring, then add the tomatoes, capers and chopped basil, reduce heat, salt and pepper. Cover and cook about 30 minutes remembering to stir occasionally. Add the cream off heat.

Cook the lasagna sheets in boiling salted water until al dente. Drain the lasagna sheets and place them on a kitchen towel.

Preheat oven to 225°F(110 °C). Ask lasagne sheets in the bottom of a baking dish, cover with a layer of vegetables, then put a sheet of lasagne on top. cover cherry tomatoes and mini mozzarella.

Bake for 15 minutes or until mozzarella has melted. Take out from the oven, garnish with basil leaves and serve immediately.