Gourmet Guide - à la carte: Recipe

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Recipe for

Temperate range


Vegetable lasagne

Vegetable lasagne
Photography: Wolfgang Kowall

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Serves 4–8

Around 600g small aubergines
around 80ml fruity olive oil
500g small courgettes
500g red pepper
2–3 large beef tomatoes
240–250g mozzarella
100g parmesan cheese
1 large bunch basil
2 tbsp light balsamic vinegar
freshly ground black pepper
1–2 garlic cloves (thinly sliced)
30g pitted olives (halved)

kitchen roll
baking parchment
aluminium foil
1 ovenproof dish (25 x 25cm)

Per 4 portions: 2415 kJ / 576 kcal, protein 27g, fat 43g, carbohydrate 20g; per 8 portions: 1207 kJ / 288 kcal, protein 14g, fat 21g, carbohydrate 10g
1. Cut the aubergines lengthways into 5mm-wide slices. Lay the slices next to each other directly onto the grill tray, add salt to both sides, and after around 20 minutes, dab dry with kitchen roll. Preheat the grill for 5 minutes. Setting: full grill / 270–300°C. Brush some oil onto the slices, then place the grill tray with the aubergines onto the universal tray. Slide this onto the top shelf and lightly brown the aubergine on each side for 4–5 minutes.

2. Cut the courgettes lengthways into slices, oil and lightly brown on just one side for 4–5 minutes.

3. Halve the peppers, remove the seeds and with the skin side up, place on the universal tray. Cut the beef tomatoes into finger-thick slices, and lay these next to them. Grill everything for around 8 minutes, until the pepper skin turns black. Remove the pepper from the tray and cover with wet kitchen roll. Then take the tomato slices from the tray. Skin the cooled peppers and cut into finger-thick strips.

4. Slice the mozzarella very thinly, grate the parmesan, and remove the basil leaves from the stalks, putting some aside for the garnish. Line an ovenproof dish with baking paper and oil. Layer the prepared vegetables in the following sequence: 1. pepper, 2. aubergine, 3. courgette, 4. aubergine, 5. tomato, 6. courgette, 7. pepper. Brush each layer with oil and a little vinegar, season with salt and pepper, and sprinkle garlic, basil and both types of cheese over the top. Sprinkle only parmesan on the top layer of pepper.

5. Loosely cover the dish with aluminium foil and place on the 2nd shelf from the bottom in a cold oven. Bake for 60 minutes. Setting: conventional / 160°C. Following this, remove the foil and bake for a further 30 minutes.

6. The lasagne can be served hot or cold. Cut into portions in advance and garnish with olives and basil leaves.
Serve the lasagne as a starter. Serve with warm baguette or ciabatta, and a vinaigrette made of 1 part balsamic vinegar, salt and pepper, and 3 parts olive oil. The lasagne can be kept in the fridge for 4–5 days.