I have to tell you how wonderful it was to come home from work today to find my husband in the middle of making his sensational vegetarian lasagne. Not just any vegetarian lasagne, but one which has been passed down from his Uncle who hails from Calabria, the toe of the Italian Peninsula. I have to tell you at this point that we have never actually ever been given quantities of ingredients... we estimate as we go along depending on the crowd we are feeding, but what I have written down works. It is so simple and so incredibly tasty. I took additional photos as he was layering it up which might also help when putting this masterpiece together.
Vegetarian "Eggplant" Lasagne
3 large eggplants
2 packets of fresh lasagne sheets (the thinner the better.. we like Latina)
5 x 400g tins of chopped tomatoes
150g of Pecorino cheese, grated finely (can substitute with Parmesan, but it's not quite as tasty)
Place tomatoes in saucepan with garlic, a little bit of olive oil and a good pinch of salt. Reduce over medium heat, until it forms into a nice thick sauce consistency. While the tomatoes are doing their thing, slice the eggplants thinly, pat both sides of each eggplant round in plan flour, baste (or spray) with olive oil and fry or grill for a few minutes each side until tender. Place onto a plate as you go until you are ready to layer up.
Once the tomatoes are ready you are now set to layer up your lasagne. You might want to turn your oven on at this point to 180 degrees.
Now, grab a dish and start by placing a light layer of sauce on your dish, then layer with lasagne sheets, top with a light layer of eggplant followed by a light layer of sauce and a sprinkling of cheese, then repeat, pasta, eggplant, sauce, cheese for a few layers (depending on the size and depth of your dish). The final layers include pasta topped with a light layer of sauce and a sprinkling of cheese. Hope that hasn't confused you.
Cover dish with al-foil and cook for 30 minutes in a pre-heated oven of 180 degrees. Then remove the al-foil and cook for an additional 15 minutes to brown the top. Serve with salad and savour the moment.