Slow-bake Vegetarian Lasagne

Slow-bake Vegetarian Lasagne

Vegetarian
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Preparation time
30min
Cooking time
90min

Preparation time : 30 minutes and 1h30 cooking time. Difficulty: 2/5. Vegan
Optional: mozzarella di bufala, rocket leaves

Ingrédients :

1
onion, finely chopped
1
garlic clove, finely chopped
1
courgette, diced
0,5
poivron rouge coupés en dés
0,5
red pepper & ½ yellow pepper, diced
300
g chopped tomatoes (tomato passata)
*
Salt & black pepper
*
Oregano
*
Basil, fresh or dried
1
teaspoon icing sugar
*
Olive oil
0,5
aubergine, thinly sliced lengthways
6
sheets of lasagne

Take a large frying pan and lightly brown (caramelise) the icing sugar.

Add the garlic and onions and fry until they become translucent.

Add all the vegetables – except the aubergine – and 2 tablespoons olive oil.

Stirring all the time, cook the vegetables for about 5 minutes over a fairly high heat, the aim being to get rid of as much moisture as possible from the vegetables and very lightly fry them.

Add the chopped tomatoes which will moisten the onions and vegetables.

Season with black pepper, salt, oregano and basil.

Leave to simmer away over a gentle heat, uncovered, for 10 minutes.

At the same time, using a different frying pan and a little olive oil, fry the sliced aubergine on both sides. (A griddle pan would come in handy here but is not strictly necessary.) Season with salt and oregano.

If necessary, adjust the sauce’s seasoning.

To assemble the lasagne: Using an ovenproof dish, assemble your lasagne by starting off with a layer of vegetable sauce on the bottom, then a layer of grilled aubergines and then a layer of lasagne sheets. Finish off with a layer of sauce.

Baking and presentation: Cover the lasagne dish either with foil or baking parchment, to prevent the top layer from burning. Bake in the oven for 1.5 hours at 140°C. By baking the lasagne slowly, you’ll enjoy the full, rich flavour of the vegetables.

To serve the lasagne, you can add rocket leaves and fresh mozzarella di buffala along with a few drops of olive oil. Adding cold toppings produces a really interesting contrast with the hot lasagne.

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