Vegetarian Moussaka

For the vegetarian moussaka, first peel and coarsely grate the carrots. Then cut the mushrooms into small strips either with a trowel or with a knife.

Peel the onion and cut it into rings. Fry them a little in a pan with olive oil. Add the carrot and mushroom strips to the onion rings and sauté them a bit as well.

Deglaze with the strained tomatoes and season with oregano, salt and pepper. Then wash the potatoes and cut them into slices about 1 cm thick.

Cut the malanzani into slightly thinner slices, about 1/2 cm. Place a layer of potatoes in a baking dish, then cover with malanzani slices and finally spread the vegetable sugo on top.

Repeat this process until all the ingredients are used. The last layer should be slices of melanzana. Sprinkle them with some grated cheese.

Put the dish without the lid in the oven at about 180°C hot air for about 40 minutes. Bake until the cheese on the vegetarian moussaka is golden brown.

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