Eggplant lasagna -
Aubergine lasagne with vegetables
Ingredients (for 4 people)
- 1kg grilled aubergines (art 6007)
- 1kg grill mix vegetables (art.6023)
- 200g diced onion (art. 3816)
- 20g chopped garlic (art. 5166)
- 1kg diced tomato (art. 2526)
- 20g basil (art. 5190)
- 20g oregano
- Olive oil
- Pepper and salt
- Mozzarella

Preparation method

Make the tomato sauce: pour a little olive oil into the cooking pot and let the diced onion and the chopped garlic simmer in it. Add the diced tomato and season with salt and pepper. Cook for 30 minutes. At the end of the cooking time, add the basil and oregano. Set aside.

Allow the grilled aubergine slices to thaw completely in a little olive oil, let the grilled aubergines and grill mix vegetable mixture simmer gently, season with salt and pepper.

Build the lasagne in an oven dish. A layer of tomato sauce, a layer of grilled aubergine slices, a layer of grill mix vegetables, a layer of grilled aubergine slices. Continue like this until desired number of layers, finish with a layer of tomato sauce and mozzarella slices.

Bake in the oven at 180 ° C for 30 minutes to obtain a beautifully golden top.


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