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Lasagna with eggplant and zucchini

Lasagna with eggplant and zucchini

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I started by preparing the vegetables: I cut the eggplant and zucchini into lengths and put them in a pan with oil to cook.

I then took them out on absorbent paper and took care of the sauce.

I chopped the green onion and put it in the pan with a little oil until it became glassy. I added the peeled mashed tomatoes, salt, pepper, herbs from Provence and let it boil for 5 minutes. I then added food starch and liquid cream and sauce. it's ready. I didn't let it boil anymore ... because this will happen in the oven!

I cut the dried salami into slices, the goat cheese as well and I started to assemble.

Fortunately, I found lasagna that no longer requires boiling.

I placed a layer of sauce in the baking dish over which the lasagna sheets.

I continued with the eggplant and pumpkin slices, the dried salami, the cheese ... and then the sauce.

Lasagna again and all ... until the end ... when I put lasagna sheets and sauce and grated cheese.

I put the pot in the oven for 25 minutes over medium heat.

Good appetite !