Zucchini and eggplant lasagna

As it is the end of the month, and you never have too much money as a student, I usually cook a large dish that can be eaten during several days to save some money. The absolute favorite dish of mine at this moment is vegetable lasagna. Instead of lasagna sheets I use vegetables such as eggplant or zucchini, but it is completely fine to use a few sheets of whole grain pasta, as I did this time in order to make it more hardy. I use a ton of veggies, so even though there is a little cheese, this is extremely healthy, and you can leave out the meat completely by adding some soy protein or chopped cauliflower. 



Zucchini and eggplant lasagna:

– 1 large eggplant

– 1 large zucchini

– 500g of crushed tomatoes

– 1 chili

– 3-4 cloves of garlic

– 1 large onion

– 1 large carrot

– 1 red pepper

– vegetable stock cube

– 500g of minced meat (or soy protein)

– spices such as salt, pepper, thyme, oregano, smoked paprica, basil etc.

– 100g of buffalo mozzarella 

– 70g of any grated cheese 

Start with washing the eggplant and zucchini, then slice thin strips with the help of a cheese slicer, the eggplant is easier to slice with a large knife into thin strips. 



Then in a hot, slightly oiled pan, fry the strips until golden and season with salt and pepper. 





Then start with the tomato sauce, chop onion, garlic, chili and paprica, grate the carrot. Add olive oil to a pan and on a slow heat gently fry the vegetables. Then add the minced meat, vegetable stock and spices and cook the meat through. Add then the cruched tomatoes and 1-1,5dl of water and a splash of wine if you will. Let simmer for 5 minutes. Meanwhile slice the mozzarella.

As I don’t use any bechamel sauce (cheese sauce), I usually combine 3dl of milk with 2 eggs and add it to the lasagna. This is not necessary when only using vegetables, but as I used a few layers of pasta, it needs some additional liquid. 

Then you can start assembling the lasagna, in an oiled oven tray, put a little sauce, then either pasta or vegetables, sauce, vegetables, sauce, cheese, vegetables… Etc, you know the drill! I like to put the cheese as the middle layer! Then just top the lasagna with the shredded cheese and put in a 220 degree oven for about 30 minutes until beautifully golden! 



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