Veggie lasagne

This is a “different” lasagne. There isn’t any pasta or béchamel, just layers of vegetables.
It’s a delicious side dish for grilled meat of fish. We can also eat it as a balanced main course as the feta cheese will bring good protein.
Moreover we can vary the veggies depending on what “leftovers” we have in the fridge

For 3-4 persons: (mould of 35 cm.)
2 zucchini
1 aubergine
3 carrots
1 leek
1 fennel
1 big tomato
Mini cherry tomatoes (200 gr.)
Feta cheese (100 gr.)
Extra virgin olive oil
Salt, black pepper, oregano
Pre-heat the oven at 180 degrees.
Wash all the vegetables and cut as thin as possible (with a mandolin it is easy).
Spread olive oil in an oven mould.
Do the first layer putting the slices of zucchini on the bottom, add salt and pepper and continue building layers with the different veggies: slices of carrots, leeks, aubergines, tomatoes, fennel…
The last layer will be again zucchini, add salt and pepper and a good splash of olive oil.
(Fill the mould to the very top because once cooked the vegetables will reduce in volume)
Bake it for 30-40 min.

A topping for our lasagna:
Put the cherry tomatoes, salt, oregano and a splash of olive oil in a big bowl and cook it for 1 minute in the microwave.
Cut the feta cheese into small dices and add it to the tomatoes.
Once our lasagna is done, put the cherry tomatoes/feta on top and serve it.
Ready to eat!

If feta cheese is too strong for your taste, you can use mozzarella or Manchego in small dices, but I think feta cheese gives a perfect “umami” taste to this lasagne.
Normally I prepare in advance the vegetables in the mould, so when I arrive home I just have to put it in the oven, and during the time I take a shower, the dinner will be ready.


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