ETAPA 1

Eggplant lasagna with spinach sauce

Lasagna de vinete cu sos de spanac

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.

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