Vegetable Lasagna
2-3 eggplants (depending on size)
1 large onion
1 1/2 dl oil
3 garlic cloves
1 teaspoon nutmeg
1 tbsp tarragon
1 tbsp fennel
1 tbsp oregano
salt and pepper
200 g mushrooms
1-2 zucchini
1/2 ds kidney beans
2-3 tablespoons tomato paste
1 egg
1 small can of cottage cheese
grated cheese
Cut the eggplant into pieces and grill in the oven briefly.
chop the onion and garlic and simmer in the oil, with the spices, at low heat for about 20 minutes
chop mushrooms and fry them.
Cut the zucchini into cubes and add in with eggplant, kidney beans and tomato puree and simmer. Put lasagna in shape with lasagna plates in between.
Mix egg and cottage cheese and place on top and finally grated cheese, e.g. blend of cheddar ordinary parmesan
Bake for about 40 to 50 minutes in the oven – depends entirely on the oven. 180 to 200 degrees
On top of lasagna (when it comes out of the oven)
4 garlic cloves
3 dl oil
almost bunch of basil
100 g cashew nuts
100 g of sun-dried tomatoes
Put everything into the mixer and puree rather coarse. Pour the lasagna as it comes out of the oven.
