Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: 1 pound eggplant cut into long slices; 2 tablespoons olive oil; 1 onion peeled and finely chopped; 1 clove garlic peeled and finely chopped; 1/2 pound carrots peeled and finely diced; 3 bell peppers deseeded and finely diced; 3/4 pound tomatoes diced; 1 tablespoon tomato paste; 2 sprigs fresh oregano finely chopped + extra to garnish; 1 pinch paprika; 3/4 pound spinach; 1 1/2 cups vegetable stock; 2 tablespoons cornstarch; 1/2 cup creme fraiche or sour cream; 8 sheets lasagna; 1/4 pound cherry tomatoes sliced; 1/4 pound grated cheese

17 ingredients

3 steps

Ingredients

1 pound eggplant cut into long slices
2 tablespoons olive oil
1 onion peeled and finely chopped
1 clove garlic peeled and finely chopped
1/2 pound carrots peeled and finely diced
3 bell peppers deseeded and finely diced
3/4 pound tomatoes diced
1 tablespoon tomato paste
2 sprigs fresh oregano finely chopped + extra to garnish
1 pinch paprika
3/4 pound spinach
1 1/2 cups vegetable stock
2 tablespoons cornstarch
1/2 cup creme fraiche or sour cream
8 sheets lasagna
1/4 pound cherry tomatoes sliced
1/4 pound grated cheese

Directions

1

Preheat oven to 400°F. Place eggplant slices side by side on a baking tray lined with parchment paper. Brush with 1 tbsp oil and bake for 7-10 mins. Meanwhile, heat 1 tbsp oil in a pan and saute onion, garlic, carrots, bell peppers and tomatoes. Add tomato paste, oregano and paprika. Cook for 5 mins and season. Blanch spinach in boiling salted water then drain.
2

For sauce, bring stock to a boil, add cornstarch and simmer for 2 mins. Remove from heat, add creme fraiche (or sour cream, if using) and season.
3

In a large greased baking dish, layer vegetables and sauce with lasagna. Arrange cherry tomatoes on top and sprinkle with grated cheese. Bake for 45 mins. Serve garnished with fresh oregano.