Mini Lasagne

Name: Mini Lasagne
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 Lasagne sheets (approx. 20 g each); 7-10 Tbsp Salt; 1 Onion; 3 TABLESPOONS Olive oil; 1 package (500 g) chunky tomatoes; 7-10 Tbsp Pepper; 1 (approx. 275 g) Aubergine; 4 Tomatoes (about 50 g each); 2 packs (195 g; weight loss 125 g) Mozzarella cheese; 1 collar Basil; 50 g Parmesan cheese; 7-10 Tbsp Basil; 7-10 Tbsp Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 Lasagne sheets (approx. 20 g each)
7-10 Tbsp Salt
1 Onion
3 TABLESPOONS Olive oil
1 package (500 g) chunky tomatoes
7-10 Tbsp Pepper
1 (approx. 275 g) Aubergine
4 Tomatoes (about 50 g each)
2 packs (195 g; weight loss 125 g) Mozzarella cheese
1 collar Basil
50 g Parmesan cheese
7-10 Tbsp Basil
7-10 Tbsp Oil

Directions

1
Place the lasagne sheets one after the other in boiling salted water and cook for 10-12 minutes, turning occasionally. Remove one by one and rinse with cold water. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan and add chunky tomatoes. Bring to the boil and reduce over a low heat for 6-8 minutes. Season with salt and pepper.
2
Clean, wash and diagonally slice the aubergine. Sprinkle lightly with salt and leave to stand for about 5 minutes. Clean, wash and slice the tomatoes. Drain the mozzarella and also cut into slices. Wash basil, dab dry and pluck the leaves from the stalks. Dab aubergines dry. Heat the remaining oil in a frying pan and fry the aubergines for 2-3 minutes on each side. Cut the lasagne sheets into thirds. Grease the baking tray. Place 8 pieces of lasagne on the baking tray and spread some tomato sauce on each. Place a slice of aubergine, tomato, mozzarella and basil leaves on top. Cover with another piece of lasagne.
3
Heat the remaining oil in a frying pan and fry the aubergines for 2-3 minutes on each side. Cut the lasagne sheets into thirds. Grease the baking tray. Place 8 pieces of lasagne on the baking tray and spread some tomato sauce on each. Place a slice of aubergine, tomato, mozzarella and basil leaves on top. Cover with another piece of lasagne. Spread tomato sauce on top. Layer the remaining vegetables and mozzarella on top and finish with a piece of lasagne. Spread the rest of the sauce on top. Grate parmesan and sprinkle over the mini lasagne. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes. Arrange on plates and garnish with basil leaves and serve
4
Spread tomato sauce on top. Layer the remaining vegetables and mozzarella on top and finish with a piece of lasagne. Spread the rest of the sauce on top. Grate parmesan and sprinkle over the mini lasagne. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes. Arrange on plates and garnish with basil leaves and serve