Vegetable Lasagna Green Kitchen Stories

Tomato sauce:
2 tbsp olive oil
1 onion
3 cloves garlic
2 tbsp pickled capers
3 x 425 ml (400 g) cans Mutti tomato pulp
sea salt
20 leaves fresh basil, roughly chopped

Roasted aubergine slices:
2 medium size aubergine/eggplant
olive to brush
sea salt

Lemon ricotta:
500 g ricotta cheese
1 organic lemon, juice and zest
sea salt & black pepper

Assembling ingredients:
1 package (250 g) whole grain or gluten free lasagna noodles
2 portobello mushrooms, thinly sliced
1 large handful kale or fresh spinach, roughly chopped
20 g parmesan cheese, or a rennet-free cheese (optional)

Preparing the Tomato Sauce: Heat olive oil in a large saucepan Add onion and garlic and saut for a couple of minutes. Add the tomato pulp, capers and salt and stir to combine. Cover with a lid and let simmer for 25-30 minutes. Add the fresh basil when the tomato sauce is almost done.
Preparing the Roasted Aubergine slices: Preheat the oven to 400F / 200C. Cut the aubergine in very thin slices (should be around 12 slices for each aubergine) and place on an oven rack. Brush with olive oil and sprinkle with salt. Bake in the oven for about 15-20 minutes or until soft and golden.
Preparing the Lemon Ricotta: Place ricotta cheese in a bowl, add lemon zest and juice to the bowl. Add basil, salt and lemon pepper and mix it together.

Assembling the Lasagna: Preheat the oven to 350F / 175C. In an oven proof dish, start with a thin layer of tomato sauce, cover with a layer of lasagna noodles. Add a layer of 1/3 of the Lemon Ricotta, a layer of 1/3 of the roasted aubergine slices and a layer of the tomato sauce. Repeat but add a layer of sliced portobello mushrooms and kale before covering with tomato sauce. Top the last layer with the remaining of the aubergine and the tomato sauce and finally top with some grated parmesan cheese. Place in the oven and bake it in the oven for 40 minutes or until the lasagna noodles are soft and it smells fragrant.

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