New recipes

Lasagna with eggplant

Lasagna with eggplant

A different lasagna ... with eggplant. Soon comes the one with spinach and ricotta.

  • (a 40/15 cm oven tray)
    • Fresh lasagna sheets - 3 packs
    • Eggplant - 4 pcs
    • Tomatoes - 6-7 pcs
    • Gourmet mozzarella - 350 g
    • Parmesan - 150 g
    • Eggs - 5 pcs
    • Milk - 200 ml
    • Cooking cream - 200 ml
    • Butter - 100 g
    • Flour - 60 g
    • Ground nutmeg - ½ teaspoon
    • White pepper - teaspoon
    • Olive oil - 50 ml
    • Fresh basil - 14-15 leaves
    • Salt and pepper to taste

Servings: 9

Preparation time: less than 90 minutes

RECIPE PREPARATION Lasagna with eggplant:


  • Cut the eggplant into thin slices;



  • Add olive oil and salt over them, place them on a baking sheet in a tray and bake them until they brown a little, in the oven, at about 180 degrees;



  • Remove and allow to cool;



  • Beat the 5 eggs well;



  • Add the butter in a saucepan and gradually, over low heat, stirring with a whisk, add the flour;



  • After incorporating it, add the milk, cooking cream, a little salt, white pepper and nutmeg;



  • Mix vigorously until you get a cohesive composition;



  • Add oil to the pan;



  • Place the lasagna sheets that you pass through a stream of water beforehand;



  • Add 1/3 of the amount of eggplant on top;



  • Add to these a part of the Bechamel sauce;



  • Then add thinly sliced ​​tomatoes and basil leaves on top - grate some mozzarella on top and add 3-4 tablespoons of beaten eggs;



  • Repeat the process twice, and pass the last layer of lasagna sheets through the remaining Bechamel sauce;



  • Add the last amount of mozzarella, but also the parmesan and the last amount of beaten eggs;



  • Preheat the oven to 180 degrees and let the lasagna bake for about 25-30 minutes;

    Good appetite !






Lasagna with eggplant and chicken

1. Lasagna sheets must be prepared first, as they must be boiled in salted water so that they do not break, according to the instructions on the package. It is very important to consider this aspect in any type of lasagna. Through the boiling process, the sheets soften and when served combined with vegetables, cheese or meat are very soft and combine very well with the filling. It is also advisable to keep the water in which they boiled, because they are sprinkled from time to time while in the oven, not to dry and not to become crispy.

2. Peel the eggplant, cut into rounds and fry for 5 minutes on one side and 5 minutes on the other side and allow to drain.

3. Fry the onion in a little oil and add the minced meat, salt, pepper and then cool. When the meat composition has cooled, add the egg and finely chopped parsley and mix well until smooth. Prepare the tray with butter and a little breadcrumbs and place a row of eggplant, a row of sheets, over which sprinkle cheese, a row of meat and so on until covered with the last layer of eggplant. Place the sliced ​​tomatoes and grated cheese on top of the eggplant.

4. Put it in the oven at a temperature of 160 °, and after it has browned, serve it warm, garnished with green parsley.


10 Eggplant Lasagna Recipes

Following a healthy diet, sometimes new alternatives are needed to innovate the menu and strengthen dedication, so as not to hinder the achievement of goals. Keeping the body in shape can be guaranteed with natural foods, but when we have the freedom to prepare the dish, everything becomes more motivating, which leads us even more to reach the body we want.

This is one of the main foods that has a presence in food re-education, and the benefits of eggplant are enough to convince you to eat it. With this in mind, below you can find some light egg lasagna recipes that can innovate your menu without leaving the diet plan with extra calories.

The benefits of light eggplant lasagna

Eggplants can help reduce bad cholesterol, in addition to providing vitamins and minerals for the proper functioning of the body. Eggplants still rely on phenols, which act with an antioxidant effect, thus ensuring an anti-inflammatory action and reducing the impact of free radicals.

By consuming a 100 gram serving of eggplant, you can count on fiber, B vitamins and minerals such as iron, zinc, phosphorus, calcium and even magnesium. It is noted that it is a food rich in water, which helps you keep your body properly hydrated. For those who want to lose weight, recipes for light lemon lasagna can help, because dietary fiber can support the proper functioning of your gut, benefiting from the elimination of toxins that are dispensable to the body.

The nutrients present in eggplant can act in the best structure of the bones, in strengthening the immune system and still supporting muscle contraction and metabolism, which is convenient not only for those who want to lose weight, but also to promote the process of gaining muscle. and hypertrophy. Vitamin C in food can also stimulate the absorption of iron, which assists in the immune system, reflecting the good development of training. All these benefits can be obtained, simply choose the most suitable recipe for your taste, there are a lot of options.

1. Lasagna recipe with chicken and cheese

ingredients

  • 3 eggplants (sliced)
  • 3 tomato sauce
  • 300 grams of the light mozzarella polengui (slices)
  • 1 chopped chicken breast
  • Season to taste

Method of preparation

  • Cook the chicken breast in water, cut and store.
  • In a baking dish, arrange a layer of eggplant, which should be superimposed on a layer of mozzarella, then on tomato sauce, chopped chicken and so on to the top of the baking sheet.
  • The last layer should be eggplant overlaid with sauce.
  • Preheat the oven to medium.
  • Bake for one hour on low heat.
  • Squeeze the Parmesan cheese at the time of serving.

2. Beef lasagna recipe

ingredients

  • 1 kg of eggplant
  • 400 grams of natural tomato extract
  • 1 medium onion
  • ½ kilogram of beef (preferably lean)
  • 100 grams of chopped green olives
  • 200 grams of cheese the light mines (cut into cubes)
  • Fresh Parmesan cheese (grated per hour)
  • Vasile to taste
  • They taste good
  • It tastes good

Method of preparation

  • Sterilize the ingredients without removing the peel, cut the eggplant into thin slices and let it cook for at least 5 minutes. If desired, add salt to taste.
  • After cooking, reserve it in a separate refractory.
  • Mix with onions, then add beef, natural tomato extract, olives and spices of your choice. Wait for cooking.
  • In a refractory, make a layer of eggplant, overlaying it with a layer of slaughtered beef, following the cheese cubes.
  • One should make layers on top of the refractory, finishing with grated Parmesan cheese.
  • Bring the eggplant lasagna light to the oven, wait for gratin for about 5 minutes.
  • Continue serving.

3. Lasagna recipe with cottage cheese

ingredients

  • 2 large eggplants (slices and peel)
  • 3 fresh tomatoes (without skin and chopped)
  • 1 medium onion
  • 2 tablespoons coconut oil
  • 2 tablespoons cottage cheese
  • 2 teaspoons garlic
  • They taste good
  • It tastes good
  • Piper of the kingdom to taste

Method of preparation

  • Blood and slice eggplant.
  • Combine spices and seasonings.
  • Heat a frying pan and cook until golden brown on both sides
  • With a pan aside, melt the onion and garlic.
  • In a hot pan, grill for two minutes on each side and set aside.
  • In another pan, cook the onion.
  • Add the two skinless tomatoes until finely chopped.
  • Add basil leaves, salt and pepper to taste.
  • Cut the last tomato into thin slices.
  • Start with a layer of grilled eggplant, followed by a layer of tomatoes, cheese and so on.
  • Bring the lasagna to the oven and fry for 15 minutes.
  • After cooling, serve.

4. Eggplant lasagna with turkey breast and cheese

ingredients

  • 2 eggplants (slices)
  • 1 medium onion (processed)
  • 2 cloves of perforated garlic
  • 500 mg of tomato sauce
  • 100 grams of turkey breast
  • 300 grams of white cheese
  • 2 tablespoons coconut oil
  • Piper of the kingdom to taste
  • It tastes good

Method of preparation

  • In a pan, add coconut oil, onion and garlic, sauté.
  • Add the tomatoes and spices.
  • Grease a baking dish with a little coconut oil and cover the first layer with eggplant.
  • Cover with the sauce, still hot, after the turkey breast and white cheese.
  • Make the following layers in that order.
  • The last layer should be the sauce overlaid with cheese.
  • Bake and bake for 25 minutes.

5. Vegetarian Veggie Lasagna Recipe

ingredients

  • 2 eggplants (sliced ​​and peeled)
  • 1 the light organic vegetable broth
  • Piper of the kingdom to taste
  • Vasile to taste
  • It tastes good
  • 300 grams of grated ricotta
  • 3 tablespoons skim milk
  • 2 kg of tomatoes (peeled and cut)
  • 1 medium onion processed
  • 2 cloves of perforated garlic

Method of preparation

  • Arrange eggplant slices on a baking sheet, seasoning.
  • Let them soak in the spices for at least 20 minutes.
  • Remove the spices and dry them with paper towels.
  • Dissolve the vegetable broth and serve with it.
  • Put them in the oven and let them fry for 20 minutes.
  • In a refractory, combine ricotta with skim milk to creamy consistency. Leave him alone.
  • To prepare the tomato sauce, combine the onion, garlic, salt, basil and tomatoes. Take the fire and let it cook. After cooking, process it in a blender and pass through a sieve.
  • Turn the sauce over the heat and let it thicken.
  • To assemble, make a layer of eggplant, overlaying it with a layer of ricotta cream, followed by the sauce prepared with tomatoes.
  • Cover with foil and bake.
  • After browning, take it out of the oven and serve with a salad dressing.

6. Recipe for light eggplant lasagna with corn and peas

ingredients

  • 1 eggplant (sliced ​​and peeled)
  • 1 tomato (without skin and slices)
  • 1 small pepper
  • 1 medium onion
  • 3 tablespoons peas
  • 3 tablespoons corn
  • 1 tablespoon coconut oil
  • 2 tablespoons olive oil
  • 3 tablespoons tomato sauce
  • They taste good
  • Vasile to taste

Method of preparation

  • Prepare the eggplants, cut them into thin slices and fry them in olive oil until golden.
  • Part, combine for the sauce, with bell peppers, onions, tomatoes and tomato sauce, also adding peas and corn.
  • In a refractory, grease with coconut oil, laying a layer of eggplant, overlaying it with the prepared sauce. Interleave the layers.
  • Bake and bake. Until the eggplant looks very golden.

7. Recipe for lasagna from eggplant light to bolognese

ingredients

  • 4 eggplants (sliced ​​and peeled)
  • 300 grams of lean beef
  • 1 medium onion (processed)
  • 300 grams of natural tomato sauce
  • 1 cup (200 ml) water
  • 200 grams of light minas cheese (cut into cubes)
  • 1 tablespoon fresh Parmesan cheese (freshly grated)

Method of preparation

  • Bake the eggplants, slices, let them cook for about 5 minutes.
  • Part, savor with onion and tomato sauce, adding beef and water.
  • In a refractory, arrange a small sauce under the first layer of eggplant.
  • Overlay the layer with cheese easy and with a little sauce.
  • Continue to whip the lasagna with this sequence of layers, finishing it with grated cheese to finish.
  • Bake for 5 to 8 minutes. Serve hot.

8. Lasagna recipe for candle sauce with vegetables

ingredients

  • 4 eggplants (peeled, sliced)
  • 1 medium pepper (chopped)
  • 1 medium onion (processed)
  • 1 kg of tomatoes (without skin and seeds)
  • 3 cloves garlic (pounded)
  • 5 tablespoons olive oil
  • ½ grated ricotta pounds
  • ½ cup of green olives
  • Piper of the kingdom to taste
  • Vasile to taste
  • Parsley to taste
  • Rosemary to taste
  • It tastes good

Method of preparation

  • Arrange eggplant slices in a baking dish.
  • Then cook the eggplants in cubes, with the peppers, olives and onions processed. This sauce should be superimposed on the eggplant layer, already placed on the bottom of the baking sheet.
  • Cover the combination with rosemary and olive oil.
  • In a separate refractory, combine the chopped tomatoes with garlic, olive oil, salt, basil and pepper. Mix well.
  • With this combination, form a layer on the eggplant.
  • Combine the grated ricotta with the chopped parsley and arrange the last sauce.
  • Form the layers, always following this order of layers.
  • When you reach the top of the refractory, finish a layer of sliced ​​tomatoes, grated ricotta and, if desired, fresh parmesan cheese, grated per hour.
  • Put the lasagna in the oven and leave it brown.
  • It is recommended to wait 3 minutes, cool, serve.

9. Recipe for Sweet Eggplant Lasagna

ingredients

  • 2 large eggplants (sliced)
  • 2 onions (processed)
  • 3 cloves of perforated garlic
  • 3 tablespoons coconut oil
  • 3 natural tomato sauces
  • ½ grated ricotta pounds
  • 4 tablespoons light cream
  • 2 eggs
  • Parsley, chopped to taste
  • Vasile to taste
  • Piper of the kingdom to taste
  • It tastes good

Method of preparation

  • Cut the eggplant and bring to a boil for about 5 minutes.
  • After cooking, allow to drain.
  • Stir in coconut oil, garlic and onion, but do not let them brown. Add the tomato sauce and wait for it to boil. Let it cook.
  • On this side, mix the ricotta with the eggs, light milk cream and the chosen spices.
  • To spread the baking dish, use a little of the prepared sauce.
  • Arrange the first layer, with eggplant slices, overlaying it with the prepared sauce, sprinkling grated ricotta.
  • Make the following layers, always following this sequence. Finish with grated ricotta.
  • Bake and bake until golden brown.
  • Wait for it to cool, then serve.

10. Tuna lasagna recipe

ingredients

  • 2 eggplants (500 grams / slice)
  • 2 tablespoons olive oil
  • 2 cloves of perforated garlic
  • 1 chopped onion
  • ½ tablespoon of tomatoes (without skin and without seed)
  • 1 cup natural light tuna (in water)
  • ½ cup of green olives (chopped)
  • 1 and 1/2 cup (grams) of lightly grated minas cheese

Method of preparation

  • After slicing the eggplants, free them in a pan, then set them aside.
  • To prepare the sauce, prepare a salad with onion, garlic and olive oil.
  • When the golden color is obtained, add the tomatoes, tuna and olives. Let the sauce cook and turn off the heat for about 10 minutes.
  • At the bottom of a baking sheet, make a layer of eggplant, overlaying it with tuna sauce, grated mince cheese and so on.
  • After filling the entire height of the baking sheet, bring the lasagna to the oven for at least 20 minutes or until the cheese melts.

What’s the tip for a delicious recipe for light eggplant lasagna? Comment below!

( 9 votes, average: 3.56 of 5)
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Because it provides many important nutrients to our body, fruits can not be missing from the menu of our meals. However, we need to be careful about how we eat this type of food, because it is not so healthy in all respects: a survey conducted by the Sugar Action group, which analyzed 94 products for sale in the US The United Kingdom has shown that 85% of them have more sugar than Haribo brand gelatin. In addition, the study group

Do you want a sweeter cake than an apple cake? This cake has a unique flavor that goes back to grandma's house, doesn't it? This delicacy is very easy to prepare and can be a great option to eat in the late afternoon or even for dessert. It is not today and it is no coincidence that eating an apple a day keeps the doctor away. This is due


Lasagna with eggplant and chicken

1. Lasagna sheets must be prepared first, because they must be boiled in salted water, being very careful not to break, according to the instructions on the package. It is very important to consider this aspect in any type of lasagna. Through the boiling process, the sheets soften and when served combined with vegetables, cheese or meat are very soft and combine very well with the filling. It is also advisable to keep the water in which they boiled, because they are sprinkled from time to time while in the oven, not to dry and not to become crispy.

2. Peel the eggplant, cut into rounds and fry for 5 minutes on one side and 5 minutes on the other side and allow to drain.

3. Fry the onion in a little oil and add the minced meat, salt, pepper and then put it in the cold. When the meat composition has cooled, add the egg and finely chopped parsley and mix well until smooth. Prepare the tray with butter and a little breadcrumbs and place a row of eggplant, a row of sheets, over which sprinkle cheese, a row of meat and so on until it is covered with the last layer of eggplant. Place the sliced ​​tomatoes and grated cheese on top of the eggplant.

4. Put it in the oven at a temperature of 160 °, and after it has browned, serve it warm, garnished with green parsley.


Ingredients for lasagna with eggplant, tomatoes and mozzarella

Lasagna with eggplant and mozzarella

The eggplant is washed and chopped into cubes. Then lightly salt and leave in a sieve after 15 minutes. Chop the green onion and the 3 cloves of garlic.

Heat two pans with a little olive oil. In the first, fry the eggplant cubes and in the second, fry the chopped mushrooms and cubes. After frying, the eggplants are removed on absorbent napkins to get rid of excess fat. In the pan with the mushrooms add green onions and chopped garlic cloves and season with salt, pepper and greens (basil, oregano).

In parallel, slice the tomatoes and mozzarella.

Make a white sauce (bechamel) from 50 g of flour, a little salt and 500 ml of milk (plus the necessary butter). In a saucepan, heat the flour with the butter and salt and mix in one. The idea is to be hot but not brown. When it shows signs of sizzling, extinguish it with a cup of warm milk and remove from the heat and mix vigorously to get rid of any lumps. Add a little more milk and return to the heat to a minimum. Continue with mixing and adding milk until you get a creamy white sauce, creamy consistency. Allow to simmer, stirring constantly, and turn off the heat. Theoretically, the white sauce should be boiled longer (about 10-15 minutes) but in this case it will be boiled in the oven.


10 Eggplant Lasagna Recipes

Following a healthy diet, sometimes new alternatives are needed to innovate the menu and strengthen dedication, so as not to hinder the achievement of goals. Keeping the body in shape can be guaranteed with natural foods, but when we have the freedom to prepare the dish, everything becomes more motivating, which leads us even more to reach the body we want.

This is one of the main foods that has a presence in food re-education, and the benefits of eggplant are enough to convince you to eat it. With this in mind, below you can find some light egg lasagna recipes that can innovate your menu without leaving the diet plan with extra calories.

The benefits of light eggplant lasagna

Eggplants can help reduce bad cholesterol, in addition to providing vitamins and minerals for the proper functioning of the body. Eggplants still rely on phenols, which act with an antioxidant effect, thus ensuring an anti-inflammatory action and reducing the impact of free radicals.

By consuming a 100 gram serving of eggplant, you can count on fiber, B vitamins and minerals such as iron, zinc, phosphorus, calcium and even magnesium. It is noted that it is a food rich in water, which helps you keep your body properly hydrated. For those who want to lose weight, recipes for light lemon lasagna can help, because dietary fiber can support the proper functioning of your gut, benefiting from the elimination of toxins that are dispensable to the body.

The nutrients present in eggplant can act in the best structure of the bones, in strengthening the immune system and still supporting muscle contraction and metabolism, which is convenient not only for those who want to lose weight, but also to promote the process of gaining muscle. and hypertrophy. Vitamin C in food can also stimulate the absorption of iron, which assists in the immune system, reflecting the good development of training. All these benefits can be obtained, simply choose the most suitable recipe for your taste, there are a lot of options.

1. Lasagna recipe with chicken and cheese

ingredients

  • 3 eggplants (sliced)
  • 3 tomato sauce
  • 300 grams of the light mozzarella polengui (slices)
  • 1 chopped chicken breast
  • Season to taste

Method of preparation

  • Cook the chicken breast in water, cut and store.
  • In a baking dish, arrange a layer of eggplant, which should be superimposed on a layer of mozzarella, then on tomato sauce, chopped chicken and so on to the top of the baking sheet.
  • The last layer should be eggplant overlaid with sauce.
  • Preheat the oven to medium.
  • Bake for one hour on low heat.
  • Squeeze the Parmesan cheese at the time of serving.

2. Beef lasagna recipe

ingredients

  • 1 kg of eggplant
  • 400 grams of natural tomato extract
  • 1 medium onion
  • ½ kilogram of beef (preferably lean)
  • 100 grams of chopped green olives
  • 200 grams of cheese the light mines (cut into cubes)
  • Fresh Parmesan cheese (grated per hour)
  • Vasile to taste
  • They taste good
  • It tastes good

Method of preparation

  • Sterilize the ingredients without removing the peel, cut the eggplant into thin slices and let it cook for at least 5 minutes. If desired, add salt to taste.
  • After cooking, reserve it in a separate refractory.
  • Mix with onions, then add beef, natural tomato extract, olives and spices of your choice. Wait for cooking.
  • In a refractory, make a layer of eggplant, overlaying it with a layer of slaughtered beef, following the cheese cubes.
  • One should make layers on top of the refractory, finishing with grated Parmesan cheese.
  • Bring the eggplant lasagna light to the oven, wait for gratin for about 5 minutes.
  • Continue serving.

3. Lasagna recipe with cottage cheese

ingredients

  • 2 large eggplants (slices and peel)
  • 3 fresh tomatoes (without skin and chopped)
  • 1 medium onion
  • 2 tablespoons coconut oil
  • 2 tablespoons cottage cheese
  • 2 teaspoons garlic
  • They taste good
  • It tastes good
  • Piper of the kingdom to taste

Method of preparation

  • Blood and slice eggplant.
  • Combine spices and seasonings.
  • Heat a frying pan and cook until golden brown on both sides
  • With a pan aside, melt the onion and garlic.
  • In a hot pan, grill for two minutes on each side and set aside.
  • In another pan, cook the onion.
  • Add the two skinless tomatoes until finely chopped.
  • Add basil leaves, salt and pepper to taste.
  • Cut the last tomato into thin slices.
  • Start with a layer of grilled eggplant, followed by a layer of tomatoes, cheese and so on.
  • Bring the lasagna to the oven and fry for 15 minutes.
  • After cooling, serve.

4. Eggplant lasagna with turkey breast and cheese

ingredients

  • 2 eggplants (slices)
  • 1 medium onion (processed)
  • 2 cloves of perforated garlic
  • 500 mg of tomato sauce
  • 100 grams of turkey breast
  • 300 grams of white cheese
  • 2 tablespoons coconut oil
  • Piper of the kingdom to taste
  • It tastes good

Method of preparation

  • In a pan, add coconut oil, onion and garlic, sauté.
  • Add the tomatoes and spices.
  • Grease a baking dish with a little coconut oil and cover the first layer with eggplant.
  • Cover with the sauce, still hot, after the turkey breast and white cheese.
  • Make the following layers in that order.
  • The last layer should be the sauce overlaid with cheese.
  • Bake and bake for 25 minutes.

5. Vegetarian Veggie Lasagna Recipe

ingredients

  • 2 eggplants (sliced ​​and peeled)
  • 1 the light organic vegetable broth
  • Piper of the kingdom to taste
  • Vasile to taste
  • It tastes good
  • 300 grams of grated ricotta
  • 3 tablespoons skim milk
  • 2 kg of tomatoes (peeled and cut)
  • 1 medium onion processed
  • 2 cloves of perforated garlic

Method of preparation

  • Arrange eggplant slices on a baking sheet, seasoning.
  • Let them soak in the spices for at least 20 minutes.
  • Remove the spices and dry them with paper towels.
  • Dissolve the vegetable broth and serve with it.
  • Put them in the oven and let them fry for 20 minutes.
  • In a refractory, combine ricotta with skim milk to creamy consistency. Leave him alone.
  • To prepare the tomato sauce, combine the onion, garlic, salt, basil and tomatoes. Take the fire and let it cook. After cooking, process it in a blender and pass through a sieve.
  • Turn the sauce over the heat and let it thicken.
  • To assemble, make a layer of eggplant, overlaying it with a layer of ricotta cream, followed by the sauce prepared with tomatoes.
  • Cover with foil and bake.
  • After browning, take it out of the oven and serve with a salad dressing.

6. Recipe for light eggplant lasagna with corn and peas

ingredients

  • 1 eggplant (sliced ​​and peeled)
  • 1 tomato (without skin and slices)
  • 1 small pepper
  • 1 medium onion
  • 3 tablespoons peas
  • 3 tablespoons corn
  • 1 tablespoon coconut oil
  • 2 tablespoons olive oil
  • 3 tablespoons tomato sauce
  • They taste good
  • Vasile to taste

Method of preparation

  • Prepare the eggplants, cut them into thin slices and fry them in olive oil until golden.
  • Part, combine for the sauce, with bell peppers, onions, tomatoes and tomato sauce, also adding peas and corn.
  • In a refractory, grease with coconut oil, laying a layer of eggplant, overlaying it with the prepared sauce. Interleave the layers.
  • Bake and bake. Until the eggplant looks very golden.

7. Recipe for lasagna from eggplant light to bolognese

ingredients

  • 4 eggplants (sliced ​​and peeled)
  • 300 grams of lean beef
  • 1 medium onion (processed)
  • 300 grams of natural tomato sauce
  • 1 cup (200 ml) water
  • 200 grams of light minas cheese (cut into cubes)
  • 1 tablespoon fresh Parmesan cheese (freshly grated)

Method of preparation

  • Bake the eggplants, slices, let them cook for about 5 minutes.
  • Part, savor with onion and tomato sauce, adding beef and water.
  • In a refractory, arrange a small sauce under the first layer of eggplant.
  • Overlay the layer with cheese easy and with a little sauce.
  • Continue to whip the lasagna with this sequence of layers, finishing with grated cheese to finish.
  • Bake for 5 to 8 minutes. Serve hot.

8. Lasagna recipe for candle sauce with vegetables

ingredients

  • 4 eggplants (peeled, sliced)
  • 1 medium pepper (chopped)
  • 1 medium onion (processed)
  • 1 kg of tomatoes (without skin and seeds)
  • 3 cloves garlic (pounded)
  • 5 tablespoons olive oil
  • ½ grated ricotta pounds
  • ½ cup of green olives
  • Piper of the kingdom to taste
  • Vasile to taste
  • Parsley to taste
  • Rosemary to taste
  • It tastes good

Method of preparation

  • Arrange eggplant slices in a baking dish.
  • Then cook the eggplants in cubes, with the peppers, olives and onions processed. This sauce should be superimposed on the eggplant layer, already placed on the bottom of the baking sheet.
  • Cover the combination with rosemary and olive oil.
  • In a separate refractory, combine the chopped tomatoes with garlic, olive oil, salt, basil and pepper. Mix well.
  • With this combination, form a layer on the eggplant.
  • Combine the grated ricotta with the chopped parsley and arrange the last sauce.
  • Form the layers, always following this order of layers.
  • When you reach the top of the refractory, finish a layer of sliced ​​tomatoes, grated ricotta and, if desired, fresh parmesan cheese, grated per hour.
  • Put the lasagna in the oven and leave it brown.
  • It is recommended to wait 3 minutes, cool, serve.

9. Recipe for Sweet Eggplant Lasagna

ingredients

  • 2 large eggplants (sliced)
  • 2 onions (processed)
  • 3 cloves of perforated garlic
  • 3 tablespoons coconut oil
  • 3 natural tomato sauces
  • ½ grated ricotta pounds
  • 4 tablespoons light cream
  • 2 eggs
  • Parsley, chopped to taste
  • Vasile to taste
  • Piper of the kingdom to taste
  • It tastes good

Method of preparation

  • Cut the eggplant and bring to a boil for about 5 minutes.
  • After cooking, allow to drain.
  • Stir in coconut oil, garlic and onion, but do not let them brown. Add the tomato sauce and wait for it to boil. Let it cook.
  • On this side, mix the ricotta with the eggs, light milk cream and the chosen spices.
  • To spread the baking dish, use a little of the prepared sauce.
  • Arrange the first layer, with eggplant slices, overlaying it with the prepared sauce, sprinkling grated ricotta.
  • Make the following layers, always following this sequence. Finish with grated ricotta.
  • Bake and bake until golden brown.
  • Wait for it to cool, then serve.

10. Tuna lasagna recipe

ingredients

  • 2 eggplants (500 grams / slice)
  • 2 tablespoons olive oil
  • 2 cloves of perforated garlic
  • 1 chopped onion
  • ½ tablespoon of tomatoes (without skin and without seed)
  • 1 cup light natural tuna (in water)
  • ½ cup of green olives (chopped)
  • 1 and 1/2 cup (grams) of lightly grated minas cheese

Method of preparation

  • After slicing the eggplants, free them in a pan, then set them aside.
  • To prepare the sauce, prepare a salad with onions, garlic and olive oil.
  • When the golden color is obtained, add the tomatoes, tuna and olives. Let the sauce cook and turn off the heat for about 10 minutes.
  • At the bottom of a baking sheet, make a layer of eggplant, overlaying it with tuna sauce, grated mince cheese and so on.
  • After filling the entire height of the baking sheet, bring the lasagna to the oven for at least 20 minutes or until the cheese melts.

What’s the tip for a delicious recipe for light eggplant lasagna? Comment below!

( 9 votes, average: 3.56 of 5)
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Do you usually leave the lights on after the sun goes down? A study by researchers at Harvard University in the United States shows that this habit at night can increase the chances of developing breast cancer in women. Cercetatorii au evaluat aproape 110.000 de femei in studiu din 1989 pana in 2013 si a constatat ca voluntarii din regiunile cu luminozitate mai mare de noapte sau care au lucrat ca asistente medicale prin noapte au fost cu 14% mai multe sanse de a avea cancer de san in comparatie cu ceilalti participanti. Factori

Flan este un desert cu o textura de budinca, racoritoare si delicioasa pentru a servi ca o optiune de desert usor. Pentru a pregăti o versiune a flanului de lumină vegană, trebuie să faceți unele înlocuiri ale ingredientelor. Verificați câteva rețete delicioase de preparat, cum ar fi flanul de ciocolată vegană, flanul de mango vegan, flanul de scorțișoară, căpșunul, ananasul, vanilia etc. Vă puteți preg


Lasagna din mămăligă cu vinete şi sos de roşii

3 large eggplants
doua linguri ulei de masline
o ceapa medie
patru catei usturoi, presati
un kilogram de rosii mici, sau 2 conserve de rosii
un sfert de lingurita de sare
o lingura otet balsamic
o legatura de busuioc
black pepper
mamaliga mai tare.

Method of preparation

1. Incalzeste cuptorul la 220 de grade, iar intre timp pune o oala pe foc, la temperatura medie, si incalzeste uleiul de masline. Adauga ceapa si usturoiul, tocate marunt, si amesteca mai multe minute.

2. Adauga acum si conservele de rosii, sau rosiile tocate marunt, si amsteca timp de 30 de minute, la foc mic. Pune si otetul si busuiocul si asezoneaza cu sare si cu piper.

3. Incalzeste apoi o tigaie grill pe foc, apoi pune la facut feliile de la vinete, pana se inmoaie, 2-3 minute. Tine-le apoi separat.

4. Urmatorul pas: pune sos tomat pe fundul unui vas de ceramica pe care-l vei baga la cuptor. Asaza apoi felii de vinete, dupa care pune iar sos peste felii, dupa care asaza felii dintr-o bucata de mamaliga mai tare.


Method of preparation

Tocam ceapa marunt si o punem la calit in putin ulei de masline. Adaugam carnea tocata si amestecam sa se marunteasca bine in timp ce se coaguleaza. Dupa cateva minute, adaugam pasta de rosii, pasta de ardei iute, condimentam cu sare si piper si lasam la foc mediu pana scade putin lichidul. Cand carnea este gata presaram cimbru, busuioc si oregano.
In timpul in care se face sosul vom pregati vinetele. Curatam vinetele, feliem rondele - sau pe lungime (cum preferati) - mai subtiri, presaram putina sare si lasam cateva minute sa se inmoaie. Stergem feliile de vinete cu un servetel pentru a absorbi zeama pe care o lasa, incalzim gratarul, punem putin ulei de masline si prajim vinetele pe ambele parti.
Pentru sosul Bechamel, topim untul, adaugam treptat faina amestecand in continuu. Cand are consistenta unei paste groase adaugam incet laptele, continuam sa amestecam pana se ingroasa si condimentam cu sare, piper si nucsoara.
Pregatim un vas termorezistent, luam o foaie de lasagna si o ungem cu sosul bechamel pe ambele parti, peste vom pune carnea tocata, feliile de vinete, cascaval ras si repetam operatiunea pana la ultimul strat care va fi sosul bechamel si cascaval ras.
Dam vasul la cuptorul preincalzit circa 30-35 minute, pana se rumeneste cascavalul. Inainte sa scoatem vasul incercam cu o furculita ca foile sa fie moi.

Lasagna cu legume, pasta de rosii si zacusca cu vinete

1. Pentru legume, incinge uleiul intr-o tigaie mare.Pune toate legumele in tigaie si caleste-le pana

Lasagna with eggplant

Vanata se pregateste in steamer 30 minute, apoi se cojeste si se taie in cubulete mari. Se preincalzeste


Lasagna

Lasagna (in italiana pronuntat lazania) este un fel de mancare italienesc, care contine paste speciale pentru acest fel, straturi de sos ragu alternand cu sos bechamel, apoi, branza pentru gratinat. Este intalnit si termenul lasagne al forno, insemnand „lasagna la cuptor”, specific acestui preparat fiind pregatirea la cuptor.


Method of preparation

1. Se pregateste sosul béchamel.Se toarna laptele intr-o cratita, se adauga morcovul, ceapa, frunza de dafin, bobul de cuisoare, patrunjelul si boabele de piper si se dau intr-un clocot.Se ia cratita de pe foc, se acopera si se lasa amestecul sa se infuzeze 30-40 minute.Se strecoara laptele infuzat si se scot mirodeniile.Se topeste untul intr-o cratita, se presara faina si se caleste 1 minut.Se incorporeaza incet laptele si se da in clocot, amestecand continuu pana cand sosul este suficient de gros incat sa se lipeasca de lingura.Se lasa sa fiarba la foc mic 3 minute, iar apoi se adauga sare, piper si nucsoara dupa gust.
2. Intre timp ce se infuzeaza laptele, se pregateste sosul de rosii.Se incalzeste la foc potrivit uleiul de masline intr-o cratita mare, se adauga ceapa si se caleste 6-8 minute, pana cand se inmoaie si devine sticloasa.Se adauga usturoiul in cratita si se caleste totul 1-2 minute.Se adauga rosiile si oregano si se da in clocot, apoi se fierbe la foc mic fara capac 30-45 minute, amestecand des pana cand sosul a scazut la aproximativ o treime.Se adauga sare si piper dupa gust.
3. Intre timp se oparesc pe rand feliile de vinete, cate 4-5 minute fiecare transa, pana cand se inmoaie.Se lasa deoparte.
4. In timp ce se oparesc vinetele, se pune o cratita cu apa la fiert si se fierb foiile de lasagna in transe de cateva foi odata, cate 8 minute sau pana cand se inmoaie.Se pun sub un jet de apa rece, se zvanta bine si se lasa deoparte.
5. Se incalzeste cuptorul la 180ᵒC.Se unge cu ulei o tava sau un vas termorezistent.
6. Se aseaza 3 foi de lasagna pe fundul vasului, se toarna jumatate din sosul de rosii peste ele si se presara cu jumatate din cantitatea de busuioc.Se aranjeaza jumatate din feliile de vinete intr-un singur strat si se intinde cu o lingura o treime din sosul béchamel.Se repeta aranjamentul, terminand cu un strat de lasagna.Se toarna restul de sos béchamel deasupra si se presara parmezan.
7. Se coace lasagna 35-40 minute pana cand se rumenste si se topeste parmezanul.Se serveste direct din tava.

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Lasagna with eggplant

Tocam ceapa marunt si o punem la calit in putin ulei de masline. Adaugam carnea tocata si amestecam


Lasagne cu carne si vinete

Oooof ,ca greu mai ajung la provocare.
Draga noastra Betty, ne-a propus pentru luna septembrie sa gatim cu vinete si pere.
Deocamdata onorez provocarea cu o reteta cu vinete si, daca mai am timp, nu promit, voi face ceva si cu pere.

We need
250 gr foi lasagne nefierte
Sos bechamel preparat din :
700 ml milk
3 tablespoons flour
a tablespoon of butter
a little nutmeg
salt
pepper

Suc de rosii(aprox 400 ml)cu:
400 gr carne tocata (porc, vita, piept de pui)
o vanata mare
4 cloves garlic
salt
pepper
lemon juice
basil
olive oil

cascaval taiat cubulete sau mozzarella feliata

Pentru inceput preparam sosul rosu.

Curatam vanata.
O taiem cubulete si o stropim cu zeama de lamaie.
Incingem putin ulei intr-o craticioara , punem vanata si o calim 2-3 minute.
O scoatem intr-un bol si adaugam inca putin ulei si carnita (tocata sau taiata cubulete).
O rumenim frumos pe toate partile.
Adaugam sucul de rosii, vanata, usturoiul feliat, busuiocul,sare si piper dupa gust si lasam totul la foc mediu, cu capac, pentru 20-30 minute.

In the meantime we are preparing sosul bechamel.
Intr-un ceaunel topim untul, adaugam faina si amestecam pe foc timp de doua minute.
Dam deoparte si adaugam putin cate putin laptele rece.
Condimentam totul cu sare , piper si nucsoara si tinem pe foc pana cand sosul incepe sa se ingroase si se dezlipeste de pe peretii vasului.

Pregatim un vas termorezistent (eu am pus intr-o tava de cuptor) si punem dupa cum urmeaza :
un strat de sos bechamel (impartiti ochiometric sa va ajunga), foi de lasagne, sos rosu, sos bechamel, cascaval sau mozzarella, un alt strat de foi, sos rosu, sos bechamel si cascaval si terminam cu un al treilea strat de foi peste care punem sos bechamel si cascaval sau mozarella.

Dam vasul in cuptorul preincalzit, la 175 grade, si-l tinem pana ce se rumeneste frumos .