Vegetable Lasagne Italian Recipe. Parmigiana made easy.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a vegan alternative that adds a cheesy flavor.

lasagna sheets

🥗Healthier: whole wheat lasagna sheets

💰Cheaper: regular pasta sheets

Whole wheat adds fiber, while regular sheets are often cheaper.

Start by making the sauce: heat olive oil in a pan and add chopped onion and butter.

Cook the onion until soft, then add passata and a bit of water.

Add sugar to the sauce and let it simmer.

Prepare the aubergine by slicing it into medium-sized pieces.

In a bowl, crack 5 eggs and add salt, pepper, and parmesan cheese. Mix well.

Coat the aubergine slices in flour, then dip them in the egg mixture.

Heat sunflower oil in a deep pan for frying the aubergine.

Once the oil is hot, fry the aubergine slices until golden brown.

Prepare a baking dish by spreading some sauce on the bottom.

Layer fried aubergine, mozzarella, and parmesan cheese in the baking dish, repeating the layers.

Finish with a layer of sauce and a sprinkle of parmesan on top.

Preheat the oven and bake for 25 minutes.

Once done, remove from the oven and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens