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.
Course: Casserole, Side Dish
3cupstomato passata(tomato pure)
2cupsParmesan cheese, grated
1jar basil pesto
Handful basil leaves
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.
Skinny Vegetable Lasagna with Tomato And Basil Pesto Sauce https://www.italianrecipebook.com/skinny-vegetable-lasagna/