This vegetarian lasagna is traditional in our family. And the thing is I know that in many places and other countries the usual thing is to have the a light meal at noon and then have a full on dinner, but in Mexico the normal thing is to do the opposite, have a big meal at noon, and then something a bit lighter at night.Jump to Recipe
This is because in the city we grew up in, people are always able to go back home to eat all together at noon and then go back, because it is quite a small city. You can drive through the entire city in just about 30 minutes. It also has to do with the back that our parents would eat this way ever since I can remember.
This recipe was our favorite weekend dinner for a long time. We wanted to male something that was special, takes not that much time, easy and that feels light when eating it. Little by little we would improve the recipe each time we made it.
This recipe, is vegetarian (meaning no meat) but it also calls for no pasta. We use eggplant slices instead of pasta. What we do use is melting cheese on top, which gives it a great flavor.
This lasagna, being an eggplant lasagna, falls apart easily, so it will probably be quite hard to to get a clean cut portion when serving, you have to make sure to cut well the eggplant for serving.
The best thing is to eat it with some bread on the side, and if it is a garlic bread, with some butter and garlic, well, even better. If you like this recipe, you have to go see our classic lasagna.
- 2 eggplants medium size
- 1 handful spinach
- 3 carrots medium size
- 2 zucchinis medum size
- 1 clove garlic
- Vegetable oil as needed
- 1 1/2 C tomato sauce
- Salt to taste
- Black pepper to taste
- 1 tsp oregano dry
- 1 tsp basil dry
- Garlic salt to taste
- 5.3 oz (150 gr) melting cheese grated
Peel the eggplant, finely slice it lenghtwise and submerge in water and salt for about 15 min.
Chop the carrots and zucchinis in small cubes.
Wash the spinach and chop it coarsly.
In a hot pan with oil, stir the carrot and zucchini together. Then season them with salt, oregano, basil, and ground garlic.
Keep on cooking them and after about 8 min. stir in the tomato sauce, and about 8 min. after turn of the fire.
Then gently stir in the spinach, put all this in a plate and set aside.
In the same pan used before, add some more oil and cook the eggplant slices about 5 minutes each side.
Then, in a pie mold place first a layer of eggplant slices, then half of the carrot and zucchini, then some grated cheese and do this all over again, a layer of eggplant then carrot and zucchini and the cheese to top it off.
Take this to the oven grill so that the cheese melts. About 15 minutes and is ready! Pair it with some toasted bread.