Skinny Vegetable Lasagna with Tomato And Basil Pesto Sauce
Super light, low in fats but so satisfying this vegetable lasagna is perfect for hot summer days.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- 2 eggplants (700-800g)
- 2 zucchini (600-700g)
- 3 cups tomato passata (tomato pure)
- 2 cups Parmesan cheese , grated
- 1 jar basil pesto
- Handful basil leaves
- 3 garlic cloves
- Peperconcino (chilli flakes) to taste
- Extra virgin olive oil
Wash and dry veggies with a paper towel.
Cut off tops and bottoms.
Using a mandoline slice slice zucchini and eggplants into 2 mm (1/16 of an inch) slices.
Place them in one layer on a baking sheet lined with parchment paper.
Baked in a preheated to 375F oven: zucchini for 5 minutes, eggplants 7-8 minutes.
In the meantime prepare the sauce.
In a saute pan add splash of extra virgin olive oil, garlic cloves crushed with a flat knife and a pinch of peperconcino (chili flakes). Add tomato puree and basil leaves and leave to simmer on low heat for 10-15 minutes. Add a bit of water if the sauce becomes too thick.
Taste for acidity and add a teaspoon of sugar if needed.
Arrange Lasagna in a Casserole.
At the bottom of casserole spread a few tablespoons of tomato sauce.
Put a single layer of eggplants, add tomato sauce, top with grated Parmesan cheese.
Layer next zucchini, spread a thin layer of basil pesto, top with Parmesan cheese.
Repeat steps 2-3 finishing lasagna with tomato sauce and Parmesan cheese.
Bake in a preheated to 350F oven for 20-25 minutes.