This recipe is a compromise between two recipes that I found. Delicious.
Ingredients (for 6 people)
1 small aubergine
1 tin mushrooms
Swiss cheese (grated)
20 cl tomato sauce
Salt, pepper and paprika
Cut the vegetables in dices and put them in a frying pan (you can add an onion). Add a glass of water and the tomato sauce. Let simmer, add salt and pepper, the chopped basil and the paprika*. Let cook for about -15 min.
Pre-heat the oven at 180°C.
Beat the eggs with parmesan. Add salt and pepper.
In a gratin dish, put a layer of lasagne, half the vegetables, half the eggs, then another layer of lasagne, vegetables and eggs. Finish with a layer of lasagne.
Sprinkle with Swiss cheese and cover with the sliced mozzarella.
Bake for 30 min in the oven.
*Something you need to know: never heat up the paprika on dry food (like row meat). If you do so, the paprika will be bitter and give a bad taste to the food. Always cook it in a liquid, like water, stock, a soup...
For this recipe, put the vegetables you like. You can add cabbage, for example.
If you don't want the first layer to be crunchy (at home, we almost fight for the crunchy parts, but who knows?), press the layer so that it absorbs the juice of the rest of the dish.