Ingredients for 4 people :
3 zucchinis, 2 eggplants, 250g mushrooms, 500ml tomato passata, 100ml fresh cream, 200g emmental cheese, 1 tsp of turmeric, 1 tsp of thyme, 3 garlic cloves, 1 large red onion, olive oil, salt and pepper.
Prepare thin slices of zucchini and eggplant lengthwise using a mandolin. Cook the eggplants in a frying pan with olive oil and a little water. Add water regularly and cook until tender. Fry the chopped onion in a drizzle of olive oil, add the mushrooms, the crushed garlick, turmeric and thyme. Cook until the cooking juices are gone. Add the tomato sauce. Alternate layers of zucchini, eggplant, cheese and tomato sauce. Finish by pouring the fresh cream over the lasagna. Cook for 1 hour at 150°C or until a knife passes easily through the layers. Add a layer of emmental cheese and grill a few minutes. You can choose soy, almond or coconut cream instead of fresh cream. You can also add minced meat for a non vegetarian dish. Serve with a green salad.
