Aubergine cheese with spinach, spicy mince and ricotta

Name: aubergine cheese with spinach, spicy mince and ricotta
Total time: 55 min
Yield: 4
Ingredients: 3 eggplant; 4 tablespoon olive oil; 300 gram minced beef; 100 gram salami; 2 tablespoon paprika; 5 tablespoon dried Italian herbs; 1 onion; 600 gram fresh spinach; 250 gram ricotta; 100 gram Parmesan cheese

Ingredients

Directions

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