Lasagna with midday vegetables and feta cheese

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Lasagna with midday vegetables and feta cheese

Lasagna with midday vegetables and feta cheese





Lasagna with midday vegetables and feta cheese
Lasagna with midday vegetables and feta cheese





Ingredients
Number of people
-
4
+

1 onion

1 eggplant

1 zucchini

1 red pepper

6 ripe tomatoes (or 400 g canned)

2 cloves of garlic

10 fresh basil leaves

50 g grated parmesan cheese

200 g feta cheese

100 g grated Gruyère cheese

12 sheets of lasagne

Salt

Pepper

Olive oil




Preparation
TOTAL TIME: 55 MIN
Preparation: 30 min
Cooking time: 25 min
Step 1
Slice the onion and pepper and fry them in a hot frying pan with a little olive oil.
Step 2
Peel the eggplant and zucchini, cut them into small squares and add them to the pepper and onion mixture in the pan.
Step 3
Make it all come back together.
Step 4
Meanwhile, wash and cut the tomatoes, and peel a clove of garlic.
Step 5
Add garlic to vegetables, mix, then add tomatoes and a glass of water.
Step 6
Season with salt and pepper to taste and simmer for about ten minutes, the mixture must remain liquid for the lasagna to cook.
Step 7
In a bowl, finely chop the remaining garlic and basil. Add the parmesan cheese and bind with olive oil to make a pesto.
Step 8
Preheat your oven to 220°C (thermostat 7-8).
Step 9
In a lasagna dish, put a thin layer of the vegetable mixture, then lasagna.
Step 10
Add vegetables, diced feta cheese, pesto and finally grated gruyère cheese.
Step 11
Put a layer of lasagna, the remaining vegetables, the pesto and finish with the grated cheese.
Step 12
Bake the whole thing for about twenty minutes then turn off the oven and let it rest for another ten minutes in the hot oven.
Step 13
Finally, take out the lasagna and enjoy it hot!
I add my grain of salt

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