This recipe is for all you vegetarians out there… And it is by no means inferior to it’s meaty cousin. The trick to make the vegetarian version as good (and even sometimes better) is to use the right vegetables. So that the texture remains nice and firm.
It might take you a bit of time to roast all the vegetables, but the added taste is second to none. Use the best cheese you can find. In Israel , Ricotta cheese is worth its weight in gold, so i don’t use it as often as i would like, but it makes the best results.
Vegetarian Lasagna (for a pan sized 20 x 20 cm.):
around 10 sheets of Lasagna (for best results use lasagna sheets that don’t need to be pre-cooked)
1 big eggplant
1/2 cup chopped spinach (frozen chopped spinach thawed and drained will work just fine)
2 containers ricotta cheese (around 450 gr.)
a pinch of salt, pepper and oregano
3 cups tomato sauce
150 gr. shredded cheese
Preheat the oven to 250c. Slice the eggplant and zucchinis lengthwise (around 1/4 cm. thick). Put on a baking tray with wax paper and roast until crispy and brown. Reduce the heat of the oven to 175c.
In a big bowl combine the ricotta cheese and chopped spinach. mix in the egg and spices. Add half the shredded cheese.
On the bottom of the lasagna pan, cover with a thin layer of tomato sauce and arrange the first layer of lasagna sheets, add a layer of zucchinis or eggplants and over it a layer of spinach-ricotta cheese cover with tomato sauce. Repeat 3 times alternating between the zucchini and eggplants.
On top layer sheets of lasagna, cover with tomato sauce and the remaining shredded cheese.
Important tip: To make the lasagna sheets nice and soft and not crispy and hard, pour some water around the edges of the lasagna, cover lightly with foil and set in the oven for 35 min. remove the foil and keep for 10 more min.
Remove from the oven and let the lasagna cool down for 15 min. This lasagna will be best after a day in the refrigerator.Asaf