Ingredients for 4 to 6 servings:
For the vegetables:
- 2 medium-sized eggplants, cut into 1 cm thick slices
- 2 large zucchini, cut into 1 cm thick slices
- 3 medium tomatoes, cut into 1cm thick slices
For the potato layer:
- 1.5 kg coarsely chopped potatoes
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
For the tomato sauce:
- 250 g small sliced mushrooms
- 55 g diced onions
- 35 g chopped sun-dried tomatoes (without oil and salt)
- 70 g finely chopped celery
- 3 minced garlic cloves
- 2 cups fresh diced tomatoes
- 1 tsp fresh or 1/2 tsp dried thyme
- 2 tsp fresh or 1/2 tsp dried oregano
- 1/4 tsp Chili flakes
- 1/4 to 1/2 tsp sea-salt (optional)
Preparation:
Preheat the oven to 200 °C and line a baking tray with baking paper.
Lay the eggplant and zucchini slices side by side on the tray and bake for 15 to 20 minutes.
In the meantime, steam the potatoes in a pot with a steamer insert for 20 to 25 minutes until soft. Place in a bowl with the garlic and onion powder, mash and stir until smooth.
To make the sauce, in a nonstick ceramic skillet, heat the mushrooms, onions, tomatoes, celery, and garlic for 5 to 8 minutes, until the mushrooms are soft and lightly browned. Add the sun-dried tomatoes and spices and (if using) also the sea salt. Reduce heat and simmer until sauce has thickened, 10 to 12 minutes.
Line the bottom of a medium-sized lasagna dish with a layer of eggplant and zucchini, slightly overlapping. The next layer is half the potato mixture and half the tomato sauce. Now there is another layer of zucchini and eggplant slices, topped with tomato sauce and finally the remaining potato mixture. Finally, top the whole thing with some raw tomato and eggplant slices. Bake for 30 to 35 minutes until the top is slightly browned. Allow to cool for 10 to 15 minutes before serving.
Bon appetit!
Photos: Maarja Urb
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