My Vegetable Lasagna Recipe

Ingredients

  • whole mozerella cheese (sliced)
  • shredded emmental cheese
  • eggplants (sliced thinly into sheets)
  • zucchini (sliced thinly into sheets)
  • mushrooms (sliced thinly)
  • tomato sauce
  • butter
  • fresh oregano
  • fresh rosemary
  • lasagna noodles
  • fresh basil

Directions

  1. Preaheat oven to 175C
  2. boil lasagna noodles in salted water until al dante. drain the water from the pot and let sit.
  3. butter a baking dish and lay one layer of cooked pasta down
  4. on top of this layer add a layer of the sliced vegetables. cover this layer with tomato sauce and a thin layer of emmental cheese. repeat until the pan is nearly filled
  5. to the top layer, finish with vegetables and sauce and chopped fresh herbs. top the whole bake off with a thick layer of emmental cheese and mozerella slices
  6. bake in the oven for 45 minutes or until vegetables are soft. Then, switch the oven to broil or convection and bake until the top is bubbling and golden.
  7. let cool for 15 minutes and serve with fresh basil