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4 portions<\/p>\n
Ingredients:<\/strong><\/p>\n Cooking Method:<\/strong><\/p>\n 1.) Cut the eggplant, carrot and mushrooms into small pieces and mince onion.<\/p>\n 2.) Heat the oil in a large pan over medium heat. Add the carrot and onion and saut\u00e9 for few minutes until onions become translucent.\u00a0<\/span><\/p>\n 3.) Add eggplant and mushrooms and saut\u00e9 until cooked.<\/p>\n 4.) Add canned tomato pur\u00e9e, salt and oregano to the veggies and adjust spice until sauce tastes great for you. Turn of the heat.<\/p>\n 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.<\/p>\n 6.) Sprinkle shredded cheese evenly on top\u00a0<\/span><\/p>\n 7.) Bake in preheated oven at 200 grad Celsius for 30-40 minutes.<\/p>\n 8.) Enjoy this nutritious and satisfying dish!<\/p>\n","protected":false},"excerpt":{"rendered":" 4 portions Ingredients: 1 big or several small eggplants 1 onion 1 pack of mushrooms (e.g. eringi)\u00a0 1 carrot 400g of canned tomato pur\u00e9e \u00a0 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 … <\/p>\n\n