It seems that this week is all about fast food. Today I cooked a lasagne with eggplant and it’s delicious. No need to say how much I love lasagne and all the Italian food! You can use the eggplant instead of the lasagne pasta, but this time I used both and I liked it more.
So, here we go, with one more recipe:
- lasagne pasta (that one that comes ready to cook)
- 1 eggplant
- tomato sauce
- vegetable stock cube
- soya cream
- vegan cheese (I used the cheddar one)
- dairy free parmezano
This recipe takes between 5 and 10 minutes to be prepared! Cut the eggplant in small circular slices. Let it fry a little bit in the pan. Add the tomato sauce and the vegetable stock cube. Use a little bit of tomato sauce to make the first layer in a glass pan. Add the eggplant sauce. Add the lasagne pasta. Do alternate layers like that (three or four, depends of how much eggplant sauce you have).
Topping: add the last layer of eggplant sauce, than the soy cream and the vegan cheese.
Final touch: add the dairy free parmezano (you can use breadcrumbs too, it works).
Put in the oven for 30/35 minutes (180ºC). That’s it!