Vegetable Lasagna with Eggplant and Zucchini

Ingredients

• 1 eggplant
• 2 Zucchini
• 800 g ripe tomatoes
• 1 onion
• 2 EL olive oil
• 2 EL fresh chopped herbs (thyme, oregano, basil)
• Salt
• Pepper
• 40 g spelt whole‑grain flour
• 40 g Butter
• 500 ml milk (3.5% fat)
• 60 g freshly grated Parmesan
• freshly grated nutmeg
• 12 whole‑grain lasagna sheets
• 2 mozzarella balls (125 g each)
• 1 handful fresh herbs

Instructions

1. 1.

   Wash, trim, and slice the eggplant crosswise; salt and let it sit for about 30 minutes. Wash, trim, and dice the zucchini. Briefly blanch the tomatoes, cool them, peel, and quarter. Peel and finely chop the onion. Sauté in hot oil, add the zucchini, then the tomatoes. Simmer gently for about 10 minutes, remove from heat, and stir in the chopped herbs. Season with salt and pepper. Pat the eggplant dry, dice it, and add to the mixture.

2. 2.

   Heat butter in a pot; whisk in flour, sauté briefly, then gradually pour in milk while stirring. Let it thicken for about 5 minutes. Stir in Parmesan and season with salt, pepper, and nutmeg.

3. 3.

   Spread a thin layer of béchamel on the bottom of a lasagna dish. Layer lasagna sheets, vegetable sauce, and more béchamel, repeating until all ingredients are used. Finish with a top layer of béchamel. Slice mozzarella into rounds and place them over the top. Bake in a preheated oven at 180 °C (160 °C fan) for 45–50 minutes. Remove, garnish with fresh herbs, and serve.