Vegetarian Lasagna

  • a little olive oil for frying
  • 1 medium size onion
  • 1-2 large cans (400 g each [1 pound]) of diced tomatoes [hackade hachées]
  • 200 g [½ pound] frozen, diced spinach
  • 1 medium-large eggplant, rinsed [aubergin aubergine]
  • optional: some dried tomatoes, chopped [if dry enough you can use scissors; if very dry, even mortar and pestle; otherwise easier if you first soak them in water several hours]

    Heat the olive oil in a pot. Chop the onion and add to the pot. Let fry until it starts to turn color. Add the canned tomatoes, heat to boiling, add the frozen spinach and simmer until they thaw. Meanwhile, cut the eggplant in small and thin strips. Add them (and the dried tomatoes if used) when the spinach is thawed.

    Let the pot simmer for about an hour to soften the eggplant.

  • 1 packet of Greek feta, diced
  • ½-1 Tsp. Tabasco (a little less if you don't like spicy food)
  • salt to taste (about 1 tsp.)
  • optional: a bunch chopped Italian (flat leaf) or regular parsley
  • 2-4 cloves of garlic, diced [klyftor vitlök gousses d'ail]
  • 1+ dl [½ cup] grated cheese
  • 6 plates of Lasagna (about 100 grams [4 ounces])

    Now add the feta, Tabasco and salt and let simmer for a while. Finally add the cloves and cheese (and parsley if you use it). Mix well.

    Pour 1/3 of the sauce into a Lasagna form. Cover with ½ of the Lasagna plates, then 1/3 of the sauce, the rest of the plates and finally the rest of the sauce. Make sure that all the plates are covered with sauce. You may need use a little more or less plates.

    Bake in warm oven for 20 minutes. Let the Lasagna sit for a while before serving.

    1 tsp. = 5 ml
    1 Tsp. (table spoon) = 15 ml
    RafS 17.04.2023 [USA Swedish Français]