I call it veggie lasagna, even though, there is no lasagna sheets between the vegetables.
Whatever, it’s very delicious and you must try it! I guarantee, you will fall in love whit it.
I’m using different vegetables, really depends what I’ve got in my fridge. Could be sweet potatoes, zucchini, eggplant, pumpkin.
400 gr. pumpkin, peeled, cut into 1 cm. thick slices
400 gr. sweet potatoes, peeled, cut into 1 cm. thick slices
2 1/2 teaspoons olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 medium zucchini, peeled, halved, sliced
1 eggplant, peeled, sliced
400 gr. can diced tomatoes with basil
80 gr. baby spinach
1 teaspoon salt
1 teaspoon black pepper
150 ml. thickened cream
Preheat oven to 180 C. Line a baking tray lightly with olive oil. Arrange pumpkin and sweet potatoes in single layers on the tray. Drizzle with 1 teaspoon of oil and some salt and pepper. Bake for 20 min. or until tender. Set aside.
On the roasted pumpkin and sweet potatoes arrange the zucchini. Pour on some of the tomato puree and thickened cream. Spread evenly.
Sprinkle with some onion and garlic. On top of that add the spinach.
Continue to arrange the cut pieces of eggplant. Pour the rest of the tomato puree and thickened cream.
Bake for 40 min.or until the most of liquid evaporates.
Add the grated cheese and baked for another 10 min. or until golden brown.
Stand for 10 min. and serve.