Eggplant and Spinach Lasagna
Neurobion
This delicious vegetarian eggplant and spinach lasagna filled with vegetables and chickpeas, flavored with oregano and fine herbs, accompanied by a white sauce and topped with cheese will be a sensation as it has a delightful taste.
Reviewed by Editorial Team of Kiwilimón
4.5
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2 comentarios
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Ingredients
6
Servings
  • 2 tablespoons vegetable oil
  • 2 tablespoons garlic, finely chopped
  • 1/2 cups white onion, finely chopped
  • 1/4 cups leek, finely chopped
  • 1/4 cups celery, finely chopped
  • 1/4 cups carrot, cut into small cubes
  • 2 cups spinach, chopped
  • 2 cups tomato, poached and cut into small seedless cubes, for filling
  • 1 cup chickpeas
  • 1/2 cups tomato purée
  • 1 pinch oregano
  • 1 tablespoon fine herbs
  • 1 pinch salt
  • 1 pinch pepper
  • 2 eggplants, sliced thin
  • 1 cup salsa, white
  • 1 cup dairy free cheese, grated
Preparation
15 mins
10 mins
Low
  • Preheat the oven to 200° C.
  • Heat the oil in a frying pan and fry the garlic, onion, leek, celery, carrot, spinach, and tomato until it slightly breaks down, add the chickpeas with the tomato puree and cook for 5 minutes. Season with oregano, fine herbs, salt, and pepper. Set aside.
  • In a baking dish, place a layer of eggplant slices, add filling and a bit of white sauce, and continue this way until you form the desired layers.
  • To finish, add a final layer of eggplant slices, white sauce, and vegetarian cheese.
  • Bake for 10 minutes.
  • Serve and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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