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Vegan lasagna with zucchini and eggplant

Layers of tender zucchini and eggplant meet rich tomato sauce
Creamy mozzarella and pesto melt into every lasagne bite
Golden on top, cozy and hearty, it’s pure comfort food

dinner ⏱ 60 min 420 kcal / portion 55.0 g carbs / portion (estimated) vegan glutenmilk

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Vegan lasagna with zucchini and eggplant
v2 · rb0e705f985 20260727Z1751 🔥 preheat the oven 🔪 chop the onion 🔪 chop the garlic 🔪 chop the bell pepper 🔪 chop the mushrooms 🍳 slice and grill the zucchini 🍳 slice and grill the eggplant 🔥 bake the vegetable mixture 🌀 mix the passata with tomato paste and red pesto 🍽 assemble the lasagna 🔥 bake the lasagna until bubbling and golden ⏳ ⏱ 10 min rest the lasagna add grated cheese topping Vegan Lasagna 🎉 2 pieces onion chopped 3 pieces garlic cloves 2 pieces bell pepper range 2-3 1 piece mushroom optional, chopped 1 piece zucchini sliced, grilled 1 piece eggplant sliced, grilled 1 piece grated cheese old grated cheese 1 piece lasagne sheet 1 piece mozzarella 1 l passata 1 piece tomato paste can 1 piece pesto jar lasagne sheet, mozzarella passata, tomato paste, pesto grated cheese
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ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. preheat the oven
  2. chop the onion
  3. chop the garlic
  4. chop the bell pepper
  5. chop the mushrooms
  6. slice and grill the zucchini
  7. slice and grill the eggplant
  8. bake the vegetable mixture
  9. mix the passata with tomato paste and red pesto
  10. assemble the lasagna
  11. bake the lasagna until bubbling and golden
  12. rest the lasagna 10 min
  13. add grated cheese topping

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