Meatless lasagna with eggplant

Description

Very tasty and hearty dish. You can cook dinner for a large family. Very nice touch making the zest and the lemon juice.

Ingredients

Flour

200 г
Water

100 мл
Salt

0,5 ч. л.
Vegetable oil

2 ст. л.
Eggplant

2 шт
Vegetable oil
Parsley

1 пуч.
Vinegar

0,5 ч. л.
Peppers red hot chilli

1 щепот.
Tomato

6 шт
Onion

1 шт
Garlic

2 зуб.
Tomato paste

1 ст. л.
Bay leaf

1 шт
Salt
Black pepper
Lemon

2 шт

Cooking

First prepare the dough for our lasagna. On the working surface sift flour, make a deepening, pour in it the salt, lightly stir. Gradually pour the water and oil and knead the dough to the desired consistency, it should be thick and elastic. Remove it in a bag and leave at room temperature. The dough can be prepared according to your favorite recipe or use the ready ones from the store.

Now let's prepare the filling. Eggplant cut into slices, arrange on a baking sheet and sprinkle with salt. Let stand for 30-40 minutes.

In the frying pan, the vegetable oil and fry the chopped onions for 4-5 minutes. Then add the finely chopped garlic and cook for another 1-2 minutes. Add the tomato paste and sauté for a bit more, stirring occasionally.

Add to the pan the diced tomatoes, Bay leaf, salt and pepper. Bring to a boil, reduce the heat and simmer for 30-40 minutes.

While stewed tomatoes, finely chop the parsley, add the zest of two lemons and the juice of half a lemon, salt. pepper to taste. Sprinkle with a little vegetable oil.

Now you need to wet the eggplant exuded juice and fry until Golden brown, about 2 minutes on each side. Season with salt and pepper. Mix 2 tbsp oil with the vinegar, a pinch of salt and hot pepper. Sprinkle the resulting mixture eggplant.

Preheat the oven to 180 degrees. Divide the dough into four pieces and roll out to size of baking tins. On the bottom of the form ( I have a 26x16 ) spread a little tomato sauce. Next, put the pastry sheet, distribute it 1/3 of the parsley with the lemon juice and zest. Next spread 1/3 of the eggplant.

The eggplant spread 1/3 of tomato sauce and some Basil leaves. Repeat the layers two more times. The top layer of dough lightly greased with the remnants of tomato sauce and bake for about 40 minutes.

After cooking allow to stand lasagna for 15 minutes, cut into portions and serve, garnished with Basil.

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