Vegetarian Lasagna

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Kokit ja Potit -food blog

Lasagna goes Vegetarian!


9 sheets/leaves Lasagne
1 onion
2 garlic cloves
100 g carrot
2 celery stalks
5 tbsp olive oil
800 g tomato pulp
150 ml water
2 tsp salt
2 tbsp balsamic vinegar
2 tbsp sugar
500 g aubergines
150 Mozzarella cheese
For serving:
1 handful basil leaves
1 handful parsley
1 handful cherry tomatoes
a little bit of olive oil


  • Chop up the onion, garlic cloves and celery stalks. Shred the carrot.
  • Heat 2 tbsps. of oil in a pot.
  • Cook the onion, celery, shredded carrot and garlic for 15 minutes at medium heat.
  • Add the tomato pulp, water and salt.
  • Season with balsamic vinegar and sugar.
  • Heat the oven to 200°C.
  • Cut the eggplants into cubes, sprinkle with 3 tbsps. of olive oil and roast for 25 minutes.
  • Add the eggplants into the sauce. Simmer for 15-20 minutes. Add water if needed.
  • Build the lasagna: spread quarter of the sauce into an ovenproof dish. Cover with 3 lasagna sheets. Repeat for two more times. Add some mozzarella cheese into 2 other layers. Finish with a layer of sauce.
  • Bake the lasagna for 45 to 55 minutes. In half way add some mozzarella on the top of the lasagna.
  • Serve with herbs, cherry tomatoes. Sprinkle with olive oil.
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