Aubergine bell pepper with creamy cheese sauce

Name: aubergine bell pepper with creamy cheese sauce
Cook time: 20 min
Total time: 55 min
Yield: 2
Cuisine: Italian
Ingredients: 1 eggplant; 1 el traditional olive oil; 1 Red pepper; 44 g spice mix Sicilian oven paste; 400 g tomatoes finely chopped garlic onion in tin; 40 g Parmesan cheese; 1 medium sized egg; 125 ml cooking dairy; 100 g ricotta; 6 fresh lasagne sheets

Fast lasagna with eggplant, peppers, tomatoes, Parmesan cheese, cooking dairy and ricotta.

Ingredients

Kitchen Stuff

1 baking dish (15 x 20 cm, greased)

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.