Eggplant lasagna with spinach sauce

ingredients

• 3 eggplants
• 500 g of spinach
• 500 g minced meat
• salt
• pepper to taste
• 1 zucchini
• 2 tomatoes
• salt
• pepper to taste
• nutmeg
• 2 cloves of garlic
• lemon juice
• 1 red pepper
• olive oil
• 4 basil leaves

Preparation

Spinach sauce
Grind the spinach leaves, basil, garlic cloves, lemon juice, red pepper, 2 tablespoons of olive oil, salt and nutmeg until a homogeneous mass is obtained.

Lasagna
Cut the eggplant into thin slices and cook in boiling water for 2 minutes.

Cut the onion, cut the courgettes and tomatoes. Place in a pot, season with salt and pepper and simmer until the vegetables become translucent. Grind in a blender until a homogeneous cream is obtained and add the minced meat.

On a baking tray, we start assembling the lasagna: a layer of minced meat, a layer of eggplant and a layer of spinach sauce. Repeat the process until you run out of ingredients. Bake for 55 minutes at 180 degrees.