Vegetarian Lasagne with Mexican Sauce
A Meat-Free Delight for Pasta Lovers
After the Vegetarian Zucchini Lasagna recipe, here comes a version with a Mexican-style sauce. I love this recipe because it takes much less time to prepare than the meat version, and it’s perfect when I want to throw together something quick and delicious. Of course, it still needs about 40 minutes in the oven, but once it’s baking, you’re free. Or maybe not? I usually end up sneaking around the oven, checking every few minutes to see when it’s finally ready! 🙂
Vegetarian Lasagne with Mexican Sauce
A Meat-Free Delight for Pasta Lovers
Ingredients
- 6 lasagne sheets (100 g, made from durum wheat flour)
- 1 eggplant
- 1 red onion
- 2 tablespoons olive oil
- 300 ml Happy Frucht tomato purée (sugar-free)
- 2 pinches salt
- 1 pinch ground black pepper
- 1 pinch oregano
- 1 pinch basil
- 120 g canned red kidney beans
- 120 g canned sweet corn
- ½ kapia pepper (or Palermo pepper)
- 2 stalks celery
- 125 g light mozzarella
- 1 tomato
- 50 g grated Parmesan cheese
Instructions
- At the very beginning, turn on the oven and preheat it to 200°C / 392°F (top and bottom heat with fan).
- Wash the pepper and dice it. Set aside.
- Clean the celery stalks and cut them into small cubes. Set aside.
- Peel and dice the onion. Set aside.
- Grate the Parmesan cheese and set aside.
- Slice the mozzarella and the tomato. Set aside.
- Wash the eggplant, remove the stem, and dice it. Set aside.
- Heat a deep frying pan and add the diced eggplant. Cook it without oil, stirring occasionally, until it becomes slightly browned. Then season with salt and pepper and cook a little longer. The salt will cause the eggplant to release liquid, and the bottom may start to stick slightly, so drizzle in the olive oil. Add the onion, pepper, and celery. Add a little more salt and sauté the vegetables together.
- Once everything has softened, reduce the heat. Pour in the tomato purée, the drained kidney beans, and the sweet corn together with its liquid. Season with basil and oregano, then simmer briefly.
- Take a small ovenproof dish and drizzle the bottom with a little olive oil. Spoon a layer of the sauce into the dish and spread it evenly.
- Place two lasagne sheets on top and sprinkle with grated Parmesan cheese.
- Add another layer of sauce, followed by two more lasagne sheets and grated cheese.
- Finish with the remaining sauce, the final two lasagne sheets, and top with the mozzarella and tomato slices. Drizzle with a little olive oil and season with crumbled basil.
- Cover the dish with aluminum foil so the top does not brown too much, then place it in the preheated oven. Bake for about 40 minutes.
- Once it has cooled to warm, slice and serve.
Calories and macros
1 serving
Energy: 373 calories
Protein: 20 grams
Carbohydrates: 39 grams
Fat: 15 grams
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