4 portions
Ingredients:
- 1 big or several small eggplants
- 1 onion
- 1 pack of mushrooms (e.g. eringi)
- 1 carrot
- 400g of canned tomato purée
- 100-200g of shredded cheese
- 6 lasagne plates
- cooking oil
- oregano and salt according to your taste
Cooking Method:
1.) Cut the eggplant, carrot and mushrooms into small pieces and mince onion.
2.) Heat the oil in a large pan over medium heat. Add the carrot and onion and sauté for few minutes until onions become translucent.
3.) Add eggplant and mushrooms and sauté until cooked.
4.) Add canned tomato purée, salt and oregano to the veggies and adjust spice until sauce tastes great for you. Turn of the heat.
5.) Add one layer of the sauce into a casserole dish and cover with one layer of lasagne plates. Repeat 1-2 times. Last layer should be the tomato sauce again.
6.) Sprinkle shredded cheese evenly on top
7.) Bake in preheated oven at 200 grad Celsius for 30-40 minutes.
8.) Enjoy this nutritious and satisfying dish!