Fine Vegetable Lasagne

Summary

Prep Time	2 hrs
Total Time	2 hrs
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

For the sauce: (tomato)

800 g tomato (s), peeled and diced (possibly can)
1 medium onion (s), finely diced
1 clove garlic, finely diced
1 stick (s) celery, medium-sized
Salt and pepper, sugar
2 tablespoon olive oil

For the vegetables: (eggplant)

1 eggplant (s), cut lengthways into 5mm slices
4 tablespoon flour, double-handled
1 egg (s)
salt and pepper
Oil, (sunflower oil) for frying

For the vegetables: (spinach)

300 g spinach leaves, fresh, blanched or frozen, thawed
1 tablespoon butter
1 small shallot (s), finely diced
1 clove (s) garlic, pressed down
2 tablespoon breadcrumbs
3 tablespoon parmesan, freshly grated
Salt and pepper, nutmeg

For the vegetables: (zucchini)

2 zucchini, cut lengthways into 5mm slices
4 tablespoon flour, double-handled
salt and pepper
Oil, (sunflower oil) for frying

For the vegetables: (mushrooms)

For the sauce: (cheese cream)

Instructions

Tomato sauce:
Steam the onions, garlic and celery in oil until translucent. Add tomatoes, season with a little salt, simmer for 30 minutes and season with salt, pepper and sugar.
Eggplant:
Beat the egg with a dash of water and a little salt and pepper. Turn the aubergine slices in the flour, pull them through the egg mixture and fry in the oil until golden brown. Place on kitchen paper so that the excess fat is absorbed.
Spinach:
Sweat the shallot and garlic in the butter until translucent. Roughly chop the spinach and mix with the onion, garlic, breadcrumbs and parmesan. Season to taste with salt, pepper and nutmeg
Zucchini:
Turn zucchini slices in flour and fry in oil until golden brown. Season with salt and pepper and place on kitchen paper so that the excess fat is absorbed.
Mushroom:
Pour hot water on the porcini mushrooms so that they are just covered and soak for 15 minutes.
Sweat the shallot in the butter until translucent, add the mushrooms (if necessary fry in 2 portions so that the pan is not too full) and fry lightly, add the soaked porcini mushrooms with the liquid and simmer over a mild heat until the liquid has boiled down is. Season to taste with salt and pepper.
Cheese and Cream Sauce:
Mix the cream, eggs and grated Parmesan cheese together.
Pre-cook the lasagne plates in boiling salted water for 2 min (fresh pasta dough) - 3 min (finished plates) and place them on an oiled (cold) baking sheet, drained.
Now is layered:
Half of the tomato sauce is put on the bottom.
A layer of pasta on top, then the fried aubergines, the spinach and 1/3 of the cream and cheese sauce.
Now another layer of pasta, on top of it the zucchini, the fried mushrooms, the parsley and again 1/3 of the cream and cheese sauce.
Then comes the last layer of pasta, the second half of the tomato sauce, the rest of the cream and cheese sauce, the mozzarella and the basil.
Bake in the oven at 200 ° for 20-25 minutes, possibly turn on the grill briefly at the end so that the cheese becomes golden brown and crispy.
Let stand for 10-15 minutes before serving so that everything sits down and the lasagna can be sliced well.

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