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.
Leave a comment
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.