Spoil yourself with this cheesy recipe for Veggie Lasagna, and enjoy with a crisp glass of white wine

Ingredients
1 1/2 pk. lasagna sheets
1/2 Large Aubergine Eggplant, sliced thinly
3-4 Basil leaves
2 Large Tomatoes, sliced thinly
6 baby Bella mushrooms
3 Garlic, minced
1/2 Yellow Onion, sliced thinly
1 pk. Fresh Mozzarella
2 Tbs. Parmigiana Cheese,
Sprinkle of Italian Mixed Dry Herbs,
Sea Salt and Ground Black Pepper to taste
Olive oil

How to
Wash all the veggies and slice very thinly.

Preheat the oven to 375F/190C, or use your grill to cook/roast your veggies.

Place all the veggies into a roasting pan, sprinkle with minced garlic, sea salt, ground black pepper, dry herbs and drizzle with bit of olive oil {I used parchment paper so my veggies wouldn’t stick}. Do not roast fresh basil!

Place in the oven or on the grill to soften and get rid of the unwanted liquid that veggies will produce while cooking.

Boil a large pot of water with 1 tsp. olive oil and sea salt; drop the lasagna sheets in one at the time; Boil for 5-7 minutes if it is home made, if it is regular than 12-15 minutes.

Once the lasagna is done, drain and wash with cold water; try to shake them a bit so they do not stick one to another.

Take the veggies out of the oven or off the grill and use a paper towel to dry them a bit.

Grease a baking pan and start layering lasagna staring first with pasta sheets, than eggplant, mushrooms, onions, a bit of salt; one layer of tomatoes with a sprinkle of freshly minced basil; add cheese on top and cover with another layer of pasta and so on until you used all of the ingredients.

The last layer it is optional, I used mozzarella cheese and cheery tomatoes before placing it in the oven. You can use parmigiana cheese, mozzarella or any cheese that you desire.

Bake on 375F/190C for 10 minutes, giving just enough time for the cheese to melt.

Let it cool down for 5 minutes before serving.

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Recipe provided courtesy of Sandra’s Easy Cooking food blog.