by Sabrosuras Show
-16 Lasagna sheets
-2 Cups tomato sauce
-2 aubergines (egg plants)
-100 G of spinach
-5 Ripe tomatoes
-Salt and pepper
-400 G shredded mozzarella cheese
-1 Tablespoon sugar
Peel and cut the onion into julienne strips and cut the eggplants and zucchini into thin slices.
In a skillet, with 1 or 2 tablespoons of olive oil, saute spinach with some salt and pepper for 2 minutes until wilted. Remove from heat, and place the spinach in a bowl.
Remove excess oil with a spoon. Set aside..
In the same pan add a little more oil; add the onion and leave for 5 minutes over low heat. Then add zucchini and eggplants. Add salt and pepper. Leave to cook for 3 to 5 minutes until soft. Add the diced tomatoes and cook 2 minutes.
In a saucepan put 2 liters of water with 2 teaspoons of salt. When boiling, add the lasagne sheets for 7-10 minutes.
When all the vegetables are tender put 2 cups tomato sauce, a teaspoon of sugar and stir.. (We add more salt, if necessary). We then turn off the stove.
When the lasagne sheets are soft (as if we had done), we pass them to a bowl with water and ice, then we can move to assemble the lasagna.
In a baking dish put a little oil on the bottom and cover with lasagne sheets.
Add vegetable mixture and grated cheese over sheets. Repeat the same procedure but adding a layer of spinach. At the end add cheese. If you want you can also put bechamel sauce.
You have made your vegetarian lasagna!
Now place in the oven until the cheese is melted. You can sprinkle some more grated cheese over the lasagne and garnish with basil leaf.
Enjoy your meal!