Ingredients:
- 250g ready-made lasagna sheets
- 200g gouda cheese
- 250g grated mozzarella
- 2 tablespoons oil
- 1 large eggplant
- 125g mushrooms, sliced
- 1 grated carrot
- 1 grated zucchini
- 500g tomato pasta sauce
- 1 cup (250ml) water
- 1/2 cup (125ml) red wine
- 2 tablespoons chopped fresh parsley
Preparation:
Preheat the oven to 190°C (375°F). In a large pot, heat the oil, add the eggplant, mushrooms, carrot, and zucchini, and cook over medium heat for 2-3 minutes. Stir in the tomato pasta sauce, water, wine, and parsley. Cover, reduce the heat, and simmer for another 15 minutes, stirring occasionally.
Grease a 20x30cm baking dish with butter and pour 1/3 of the vegetable sauce onto the bottom. Cover with a layer of lasagna sheets. Add 1/3 of the gouda cheese on top of the sheets and sprinkle with 1/3 of the mozzarella.
Repeat this process two more times, finishing with gouda and mozzarella on top.
Bake for 30-40 minutes until golden brown. Let it rest for 10 minutes before serving.
