There are many variations on vegetarian lasagna. ‘The Green Kitchen at Home’ inspires me for a delicious version of the classical tomato lasagna. The recipe serves 5-6p.
Home made pasta is a little extra effort with the great advantage to create the perfect shape for the oven dish of choice. Put 250 grams of fine semolina and a pinch of salt in the kitchen robot. Mix while adding water (100 ml approx). Store the pasta dough in plastic foil in the fridge. Put the dough on a floured surface. Knead once more. Divide into 3 portions. Roll each portions in the correct shape.
Chop and fry 1 onion, 1 chili pepper, 4 garlic cloves in a drizzle of olive oil. Add 1 table spoon of dried basil, 2 cans of passata and 1 table spoon of balsamic vinegar. Allow to simmer and stir now and again. Taste, add pepper and salt and cool down.
Chop 3 eggplants in cubes of 1,1 ½ cm. Fry them in three portions in olive oil (or pre bake on baking paper in the oven). They have to be cooked. Fry 500 grams of sliced mushrooms in some olive oil.
Mix 500 grams of good ricotta with the zeste and juice of 1 lemon, a handful of chopped fresh basil, 1 table spoon of dried basil, pepper and salt.
Start the lasagna with a thin layer of tomato sauce. Cover with pasta. Continue with 1/3 of the ricotta, 1/3 of the eggplant, ½ of the mushrooms, ½ of 100 grams roughly chopped babyspinach and a layer of tomato sauce. Continue and finish with pasta, ricotta, eggplant and tomato sauce and 40 grams of grated parmigiano cheese.
Bake in the oven at 180° for 40-45 mins. Serve with grated parmigiano and fresh basil.