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Eggplant, Lentil, and Zucchini Lasagna
ingredients
8
Difficulty
Easy
Time
25'
2 servings
Fresh ingredients
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eggplant
1 1/2 units
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zucchini
1 unit
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onion
1/4 unit
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carrot
3 units
Pantry ingredients
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canned lentil
8 tbsp
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tomato sauce
4 tbsp
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salt
1 pinch
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olive oil
4 tbsp
Instructions
1
Wash and cut the eggplant lengthwise into slices about 1/2 inch thick.
2
Heat some oil in a skillet and lightly fry the eggplant slices on both sides until the flesh softens. This should take about 10 minutes. Set aside for later.
3
Peel and cut the carrots into small pieces. Mince the onion. Wash and cut the zucchini into smallish chunks.
4
Add a little more olive oil to the skillet and lightly fry the onion, carrots, and zucchini over medium heat for 4–5 minutes, stirring often. Season with a little salt. After 5 minutes, add the lentils and tomato. Fry for 3–4 minutes.
5
Spread some of this sauce over a slice of eggplant and cover with another slice. Pour on a little more sauce. Repeat the layering process until all the sauce is used up. Now it’s ready to serve.
6
Feel free to finish by sprinkling a little grated cheese on top and melting under the oven broiler, about 5 minutes. The melted cheese topping absolutely makes this dish.
Tips & Tricks
Don't forget to add that handful of grated cheese and melt under the oven broiler.
Kudos to you if your tomato sauce is homemade.