Filter
Reset
Sort ByRelevance
GARETH
Aubergine bell pepper with creamy cheese sauce
Fast lasagna with eggplant, peppers, tomatoes, Parmesan cheese, cooking dairy and ricotta.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
25 minMain disholive oil, chorizo, red pointed pepper, chickpea, tuna natural, green olive, Pesto, Focaccia, ciabatta, arugula,chickpea salad with chorizo and tuna -
25 minMain dishegg, creme fraiche, smoked salmon, leeks, dill, pie dough, lemon, olive oil, lamb's lettuce, Red pepper,salmon quiche with dill -
25 minMain dishpotatoes (floury), cod fillet, ham, olive oil, sliced leaf spinach à la crème, dried tomatoes in oil, fish sauce white wine,cod packages with white wine sauce -
65 minMain disholive oil, Red onions, Port Salut, big potatoes, cooking cream, Provencal herb mix, mayonnaise, iceberg lettuce,gratin of red onions and potato
Nutrition
795Calories
Sodium0% DV1.320mg
Fat60% DV39g
Protein58% DV29g
Carbs25% DV75g
Fiber60% DV15g
Loved it