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DRAGONREIGN
Aubergine cheese with spinach, spicy mince and ricotta
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Ingredients
Directions
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Cut the aubergines into long slices.
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Brush them thinly with some olive oil and roast them in a hot grill pan with a few slices at once golden brown and cooked.
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Sprinkle with salt and pepper.
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Fry the minced meat in a frying pan.
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Add salami or chorizo, paprika powder, Italian herbs and some salt and pepper and fry for another three minutes.
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Heat two tablespoons of olive oil in a stirring fruit until the onion is softly glazed.
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Wash the fresh spinach well and let it drain.
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Add the spinach hand in hand and let the leaves shrink all the time.
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Drain the spinach in a colander and press out the moisture.
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In a bowl, mix the ricotta with half of the Parmesan cheese.
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Preheat the oven to 200 ° C.
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Grease a lasagna dish with butter.
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Place a layer of eggplant slices in the dish and spread a layer of minced meat and a layer of spinach.
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Spoon the spinach here and there a spoonful of ricotta.
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Repeat this sequence again and cover with a layer of aubergine.
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Spread the rest of the ricotta over the aubergines and sprinkle the rest of the Parmesan cheese over it.
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Bake the lasagna in the oven in 20-25 minutes until golden brown and done.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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