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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
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Preheat the oven to 190 ºC. Cut the aubergine lengthwise into slices of ½ cm.
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Heat the oil in a large frying pan and fry the aubergine in 4 min. Golden brown. Turn halfway.
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Meanwhile, halve the red pepper, remove the stalk and the seeds and cut the flesh into cubes.
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Mix with the spice mix and the tomatoes. Grate the Parmesan cheese.
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Beat the egg with the cooking milk, ricotta and cheese. Season with pepper and salt.
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Cover the bottom of the baking dish successively with a layer of tomato sauce, the fresh lasagne sheets and a layer of aubergine.
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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.
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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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