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                                    GARETH
                                
                            Aubergine bell pepper with creamy cheese sauce
Fast lasagna with eggplant, peppers, tomatoes, Parmesan cheese, cooking dairy and ricotta.
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                    Ingredients
Directions
- 
                                Preheat the oven to 190 ºC. Cut the aubergine lengthwise into slices of ½ cm.
- 
                                Heat the oil in a large frying pan and fry the aubergine in 4 min. Golden brown. Turn halfway.
- 
                                Meanwhile, halve the red pepper, remove the stalk and the seeds and cut the flesh into cubes.
- 
                                Mix with the spice mix and the tomatoes. Grate the Parmesan cheese.
- 
                                Beat the egg with the cooking milk, ricotta and cheese. Season with pepper and salt.
- 
                                Cover the bottom of the baking dish successively with a layer of tomato sauce, the fresh lasagne sheets and a layer of aubergine.
- 
                                Make 2 more layers. Finish with a layer of sauce. Spread the cheese sauce over it and bake the lasagne in the middle of the oven for about 35 minutes.
- 
                                If necessary, cover the baking dish with aluminum foil when the lasagne is too dark.
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Nutrition
                                795Calories
                            
                            
                                Sodium0% DV1.320mg
                            
                            
                                Fat60% DV39g
                            
                            
                                Protein58% DV29g
                            
                            
                                Carbs25% DV75g
                            
                            
                                Fiber60% DV15g
                            
                        
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