Vegetarian lasagne without noodles
Peel zucchini and eggplant if used. Thinly slice lengthwise. Place in microwaveable dish, sprinkle with olive oil, cover loosely with baking paper and cook until tender (about 5 minutes on high).
Mix beaten eggs with ricotta, pepper, nutmeg, lemon peel and about 50 grams of parmesan.
Spread a small amount of pasta sauce in a baking dish - about 2 tablespoons. Starting with the vegetables, place alternate layers of veges and ricotta. You could put a layer of mozzerella in the middle if you wish. Finish with ricotta. Pour remaining sauce on top. Finish with parmesan, some grated mozzerella if desired, and pine nuts.
Cover with baking paper, bake for 20 to 30 minutes at about 180 C, until bubbling and browned on the top. If necessary, remove baking paper for final 5 minutes to brown.
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