Eggplant lasagna: a pleasure with and without meat

Eggplant lasagna: a pleasure with and without meat


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The classic lasagna is a feast for the palate. Eggplant lasagna, however, is a real treat. And the good thing: you can prepare them with and without meat.

Eggplant lasagna tastes with and without meat. Italian cuisine is one of the most popular in the world, and pizza, pasta and tiramisu are also a real hit in Germany. Lasagna, the pasta bake with minced meat, is also one of the best known and most popular dishes in Italy.

And that is exactly what we would like to address today. It is traditionally prepared with pasta plates, minced meat sauce and a bechamel sauce. If this is too boring for you, you can also modify the basic recipe. How about e.g. with a delicious eggplant lasagna? It is prepared just as quickly as normal lasagna, but much more delicious. And the great thing: you can prepare them both with and without meat.

Ingredients:

  • 500 g minced meat
  • 1 pack of lasagna sheets
  • 1 can of mashed or chopped tomatoes
  • 2 - 3 tbsp tomato paste
  • 2 eggplants
  • 1 onion
  • 1 - 2 cloves of garlic
  • 1 packet of grated cheese
  • Salt pepper
  • Paprika, oregano & basil

If you want to refine the lasagna with a bechamel sauce, you can either use a finished product or make it yourself. You need:

  • 2 tbsp butter
  • 4 tablespoons of flour
  • 0.5 to 0.7 l milk
  • salt
  • nutmeg

Preparation:

1Slice and salt the eggplants so that they release excess water. Let the salted slices steep for about 15 minutes. After the brewing period, briefly sauté the aubergines in a little olive oil and then drain them on a kitchen towel.

2 Meanwhile, dice the onion and garlic and fry both in a little olive oil together with the minced meat and 1 tablespoon of tomato paste until browned and cooked through. Then add the can of tomatoes and the remaining tomato paste. Season with salt, pepper, bell pepper, oregano and basil and simmer on a low setting with the lid on.

If you prefer the variant without meat, cook a tomato sauce instead of the minced meat sauce and otherwise proceed exactly as with the variant with meat. Of course you can also use soy schnitzel as a Bolognese substitute.

3 In the meantime, you can prepare the bechamel sauce if you don't want to use a ready-made variant. Melt 2 tablespoons of butter in a saucepan and add 2 tablespoons of flour. Stir vigorously until the flour has combined with the butter. Pour in some milk and continue stirring. Do not add too much milk at a time, otherwise lumps will form. Pour in the milk gradually and with stirring.

A little hint:

If the sauce becomes too thin, simply add a little more flour. But here too, it's better to do a little less than too much.

When the desired amount of sauce has been reached, season the sauce with salt and nutmeg and set aside.

4 Now it's time to layer into the previously greased baking dish. The first thing you get on the ground is some minced meat sauce, then a few slices of eggplant. Next comes a layer with lasagna sheets. Then put some bechamel and minced meat sauce on this layer. This is followed by alternating slices of eggplant, lasagna plates and sauces. You should complete the form with minced meat and bechamel sauce. Finally sprinkle the grated cheese over it and push the lasagna into the oven preheated to 180 ° C for approx. 45 minutes.



Comments:

  1. Danila

    You're not mistaken, all true

  2. Mai

    In my opinion you commit an error. Let's discuss. Write to me in PM.

  3. Moogull

    It is a pity, that now I can not express - I hurry up on job. But I will return - I will necessarily write that I think on this question.



Write a message