A real light summer recipe, with plenty of zucchini and blue eggplant lasagna, Italian specialties are always the best in the world. Follow recipe.
Ingredients: medium, total time: 90 min, 6 servings
300 g lasagna pasta
600 g eggplant
300 g zucchini
300 g peeled tomatoes
3 Tablespoons extra virgin olive oil
300 g mozzarella
1 Tablespoon Italian spice mixture
salt to taste
For the béchamel sauce:
1.2-1.5 liters of milk
100 g of wheat flour
100 g butter
50 g Parmesan
Salt
Pepper and nutmeg if desired
Preparation:
Wash the eggplants, cut them into medium-thick longitudinal slices, add a little salt and let them stand for about 15 minutes. Then dry them on absorbent paper.
Cut the zucchini into slices as well. In a frying pan, fry the eggplants and zucchini in a little extra virgin olive oil and cool them.
For the béchamel:
Fry the flour briefly in butter and gradually add the milk, stirring constantly. Add a little salt, pepper, add grated nutmeg and Italian spice and cook on low heat for about 10 minutes. Finally, add the Parmesan.
Processing:
Put a little béchamel on the bottom of the fireproof dish. Arrange the delicacies on the béchamel, then a part of the prepared eggplants and zucchini and sprinkle them with a little spice. Arrange sliced mozzarella on them, and then pour in a little béchamel sauce.
Start the second layer with lasagna, arrange eggplants and zucchini on them and then peeled tomatoes. Sprinkle with spices and put mozzarella, then pour over the béchamel sauce.
Start the third row with lasagna again, then place the remaining eggplants with zucchini and sliced mozzarella on them. Finish with lasagna and béchamel.
Bake in the oven at 200 °C for about 30 minutes.
Buon appetito!
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