Veggie Lasagna

Pre-heat your oven to 220 degrees. For this recipe it’s a definite pro if you have a mandolin! This will make it so easy to cut nice slices of the vegetables.

Cut (with a mandolin if you have) thin slices from the eggplants and the zucchini’s.

Put a small saucepan on the stove, add some olive oil and heat up the stove. Peel the garlic. Remove the root of the garlic and squeeze the garlic into the hot oil. Remove the twigs of the thyme and chop the thyme. Add the thyme to the garlic, fry for 1 minute. Now you can add the passata. Heat up the stove and stir well until the sauce starts boiling. Add some salt, pepper and the Parmesan cheese. Make sure the cheese melts into the sauce.

In the meantime you can cut the mozzarella and tomatoes into small slices.

Get an oven dish ready, use some oil to grease the sides and the bottom. Now you can start building the lasagna. Start with a layer of eggplant slices, a layer with tomato slices and finally a layer of zucchini. Put a couple of spoons full of sauce on top of it and add some mozzarella on top of the sauce. Now start over with the layer of eggplant slices and keep building layers like this until you run out of space or vegetables.

Put the lasagna into the oven for about 30 minutes.