CAMPAIGN FINANCED WITH AID FROM
THE EUROPEAN UNION AND
THE REPUBLIC OF BULGARIA

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Vegetable Lasagna

Ingredients for 6 servings:

  • 3 Eggplants
  • 3 Zucchinis
  • 2 Red Peppers
  • 2 Potatoes
  • Olive oil
  • Salt and pepper to taste

For the sauce:

  • 1kg tomatoes
  • 200g Kashkaval
  • 1 onion
  • 4 garlic cloves
  • 2 pieces spring onion
  • Olive oil
  • 3-4 tablespoons of chopped parsley
  • Salt and Pepper

Preparation:

  1. Slice and salt the eggplants. Leave them for about 30 minutes, to allow the bitter juice to drain off. Rinse and dry them, then dip them in the flour. Fry them in preheated oil until they become golden in color, and then take them out on a paper towel to drain.
  2. Repeat the process with the zucchinis and potatoes and peppers making sure to cut all the vegetables in slices lengthways.
  3. Dice the onion and fry it in preheated oil until it becomes golden in color. Add the chopped garlic and tomatoes, season with salt and pepper.
  4. Put 1-2 tablespoons of the tomato sauce on the base of the earthenware baking dish and layer the vegetables eggplant / zucchini / potatoes and peppers cut Kashkaval cheese slices on each of the layers of the vegetables and cover with tomato sauce, spring onion and chopped parsley. Continue layering in this way until all the vegetables have been placed in the baking dish.
  5. On the top layer grate Kashkaval so that it covers the vegetables.
  6. Bake in a hot oven around 200 Celsius for 30 minutes until the Kashkaval has formed a golden crust. Serve warm.

Main ingredient: Kashkaval

CAMPAIGN FINANCED WITH AID FROM
THE EUROPEAN UNION AND
THE REPUBLIC OF BULGARIA