Auberginen Lasagne (vegetarian) Recipe
eggplant, mushrooms, onions, spinach, basil, smoked mozzarella cheese, marinara sauce & arugula
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Eggplant
Slice the eggplants into 1/4 inch thick slices. Sprinkle with salt and let them sit for 30 minutes to release excess moisture. Rinse and pat dry.
- 2
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add sliced mushrooms and cook until softened. Stir in fresh spinach and cook until wilted. Season with salt and black pepper.
- 3
Layer Ingredients
In a baking dish, spread a thin layer of marinara sauce. Layer half of the eggplant slices, half of the sautéed vegetable mixture, half of the fresh basil, and half of the smoked mozzarella. Repeat the layers and finish with a layer of marinara sauce and remaining mozzarella on top.
- 4
- 5
Serve
Let the lasagna cool for 10 minutes before slicing. Serve topped with fresh arugula and additional basil if desired.
