Eggplant-Lasagna



Ideal recipe if you have some bolo sauce, some fresh lasagna sheets and a bored eggplant in the fridge. Once everything is assembled, all you have to do is slip the dish into the oven for a few minutes ... and sit down to the table before everything collapses!


* Ingredients / for 1 people :

° 4 sheets of fresh lasagna, cut in half
° bolognese sauce (with or without chopped)
° 1 mozzarella ball
° 1 eggplant
° fresh grated Parmesan
° salt and pepper
° olive oil
° dried oregano and basil
° Fresh basil (decoration)

* PREPERATION :

1If you already have a ready-made bolo sauce, great. Otherwise, brown a little chopped in a pan with olive oil, add diced tomatoes (tinned or fresh), some spices, 1 sugar, salt and pepper and simmer for 20 minutes. Add a little tomato paste if necessary ... the sauce should not be too runny.

2Rinse and cut the eggplant into slices 1/2 cm lengthwise. Grill the eggplant slices for 2 or 3 minutes on each side in a pan with a little olive oil. Add salt and pepper. Reserve on absorbent paper.

3Rinse the mozzarella ball and cut it into slices. Cook the lasagna sheets in boiling salted water for 2 or 3 minutes and drain them.

4 Arrange the lasagna in an ovenproof dish: 2 sheets of lasagna, bolo sauce, 1 slice of eggplant, mozzarella and so on ... Finish by sprinkling the lasagna with Parmesan, oregano and basil dried. Place the lasagna in the oven preheated to 180 ° C for 15 to 20 minutes.

To finish
Serve immediately, decorating with a few basil leaves and enjoy with a piece of ciabatta.

Enjoy !


 

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