Vegetable Lasagna Recipe


(For 6 People)

300 g fresh lasagna
1 garden eggplant
2 zucchini
1 onion
200 g mushrooms
200 g spinach
3 tomatoes
200 gr İçim Labneh
2 eggs
Salt and pepper
1 tablespoon of İçim Butter


Cut the garden eggplant and zucchini in half and slice them lengthwise. Apply a thin layer of butter on them with a knife and sprinkle with salt and pepper. Bake in a preheated oven at 200 degrees until it softens and changes color.

Melt the İçim Butter in a large pan. Chop the onion into small pieces and sauté it in a pan with the mushrooms. When the mushrooms absorb their water, add the spinach and remove from the stove.

In a bowl, mix İçim Labne cheese with eggs. In a separate bowl, grate the tomatoes thoroughly. Boil the lasagna leaves in a deep pot of boiling salted water for about 3 minutes. Take care to keep them alive. Immediately place the boiled lasagna into a bowl filled with cold water.

First place a lasagna sheet on a large baking tray, and spread a spoonful of eggplant-zucchini, tomato, mushroom-onion-spinach and İçim Labne mixture on it, respectively. Raise it layer by layer, following the same order, until you run out of material.

Bake in a preheated oven at 200 degrees for 40 minutes (until it is thoroughly browned). Let it rest for at least 15 minutes before serving.