- 400 g tomatoes
- 1 red chili
- 3 cloves garlic
- 2 medium eggplants
- 2 leeks
- 500 g button mushrooms
- olive oil
- basil, oregano, white pepper, salt, sugar
- medium hard to hard cheeses
- lasagna leaves
Blend the tomatoes, chili and garlic. You'll need them later. Peel and cut the eggplants into 1 cm slices and rub some salt into them. Let them rest for half an hour or so, so they lose the bitterness, and then drain them. You can rinse them with boiling water if you're afraid they might still be bitter. Cut them additionally into 1 cm cubes. Prepare the mushrooms by cutting them into 1 cm pieces and prepare the leeks by cutting them into small rings.
First heat some olive oil and put the leeks in. Sauté them until soggy and then add mushrooms and eggplants. Sprinkle some salt to speed up frying. After it's nicely fried, add the blended tomatoes with garlic and chili and mix everything well. Keep it on medium heat. It will eventually shrink in volume a bit. You can add more salt (but keep in mind that the cheeses could be salty as well), and add sugar to counter the sourness of the tomatoes. When it's to your liking, add other spices (basil, oregano, white pepper). Mix well and remove from heat.
In a deep pan prepare the lasagna by oiling the pan and adding the first layer of lasagna leaves. Add the mixture, cover with grated cheese and repeat the steps until you fill the container or run out of ingredients. I leave the last layer uncovered and I don't use béchamel in this recipe. After it is layered, put it in the oven for 20 minutes on 200 degrees. Serve warm with some rocket salad if you want.
You can probably use tomato sauce here and chili garlic sauce if you don't have a blender. It would also be OK to add béchamel if you want, but we didn't want to overload the meal with extra calories or blanket the other tastes. Basil and oregano are here to enhance the tomato. Otherwise, the idea is to have a good filler for lasagna.