Eggplant tomato lasagna

Lasagna with eggplant, lasagna sheets, tomato sauce, basil and olive oil

Ingredients
(serves 1)
1 eggplant
2 gluten-free & vegan lasagna sheets
Homemade tomato sauce (see recipe below)
Fresh basil leaves
Olive oil

Optional: vegan mozzarella

Instructions
Preheat the oven to 180 degrees Celsius. Prepare the tomato sauce (recipe below). Cut the eggplant into thin slices. Heat the olive oil and grill the eggplant in a grill pan till nice and brown on both sides. When ready place on a plate or baking paper.

Use a mold for the lasagna (I used a 12 cm baking mold). Start with a thin layer of tomato sauce and add the grilled eggplant. Add tomato sauce and place a lasagna sheet on top. Continue till you run out of ingredients or when you have reached the top of the mold. Finish with a layer of tomato sauce. Optional you can add vegan mozzarella on the top.

Place in the oven for half an hour and your lasagna is ready. Top with some fresh basil leaves and serve hot.

Homemade tomato sauce
For the sauce put half a can of chopped tomatoes, 250 grams of passata and Italian herbs in a bowl. Cut 2 cloves of garlic, 1/2 red onion and a small carrot and add to the bowl. Mix with a mixer till you have a smooth sauce . This sauce can be used for various dishes.

Recipe & photos by Anne