Name: Vegetable Lasagna without Pasta
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 4 zucchini; 1 eggplant; 250 g of ground beef; 400 g of tomato pulp; 2 onion; 2 garlic clove; 40 g of grated Gruyère cheese; 1 tablespoon of olive oil; 2 tablespoon of Provence herb; 1 bunch of basil; 1 tablespoon of olive oil; salt (according to taste); pepper (according to taste)

Vegetable Lasagna without Pasta

Recipe for Vegetable Lasagna without Pasta. Easy and quick to make, tasty and healthy.

Lasagna Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 30 minutes

Cost per serving: 1,57 €

Energy: 371 kcal / serving

Nutritional score:

Instructions

1. Preheat the oven to the broil setting.
2. Wash the zucchini, but do not peel them. Cut them lengthwise to obtain long slices about 3 or 4 millimeters thick.
3. Place the slices on a plate and sprinkle them with salt. Let them release their water for 10 minutes, then pat dry with paper towels.
4. Cut the eggplant in the same way. Place the eggplant and zucchini slices in a baking dish. Broil them for 2 minutes on each side.
5. Meanwhile, peel and slice the onions. Peel and mince the garlic.
6. Sauté the ground meat with the garlic and onions in a non-stick skillet coated with oil for 3 minutes.
7. Add the tomato pulp and the herbs de Provence. Season with salt and pepper, and let it cook over low heat for 4 minutes.
8. In a gratin dish, arrange a layer of grilled zucchini, then cover it with the meat-tomato sauce mixture.
9. Place a layer of eggplant slices on top, then cover with sauce again. Repeat until the dish is full, alternating between zucchini and eggplant.
10. Finish with a layer of eggplant sprinkled with grated gruyere cheese. Bake for 20 minutes at 220°C.
11. After removing from the oven, let it rest for 5 minutes before serving, to allow time to garnish with chopped basil. Then enjoy hot!