This lasagna will appeal to vegetarians and those who count every calorie they eat. Only vegetables!

Summary

Ingredients

• 2 large eggplants
• 2 tablespoon salt
• 795g tin of tomatoes, peeled and finely chopped
• 170 g tomato paste
• 1 teaspoon oregano dry
• 1 teaspoon basil dried
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon olive oil
• salt and pepper to taste
• 1 teaspoon olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 1 cup frozen chopped spinach
• 425 g ricotta cheese
• 2 eggs
• 0.2 cup shredded Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon salt
• 1 cup shredded mozzarella cheese

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Instructions

1. Cut the eggplants lengthwise, 5 mm wide. Soak in saltwater under pressure to remove the bitterness. Leave for an hour.
2. Remove water from eggplants, place on a paper towel.
3. In a preheated skillet with oil, fry the eggplants for 5 minutes on each side.
4. In a separate cup, combine chopped tomatoes, tomato paste, oregano, basil, garlic powder, onion powder, olive oil, and salt and pepper.
5. Heat oil in a frying pan over medium heat, add onion, fry until golden brown, add carrots, spinach. Fry for 5-8 minutes.
6. In a separate cup, combine ricotta cheese, eggs, Parmesan cheese, garlic powder, onion powder, salt.
7. Stir in the cooled spinach mixture and the cheese mixture. Preheat the oven to 175 degrees.
8. Put 1/3 part of the tomato mixture into a mold, spread a layer of eggplant (1/2 part) on top, put 1/2 part of the spinach mixture, 1/3 part of the tomato mixture, 1/2 part of eggplant, 1/2 part of cheese mixture, finish with tomato mixture and sprinkle with mozzarella cheese. Bake in the oven for 45 minutes.