Lasagna and sautéed eggplants is a unique recipe with a double result. It tastes like a traditional lasagna and at the same time like eggplant parmigiana. It’s a very tasty first course suitable to replace the usual traditional Sunday lasagna. Changes are generally appreciated, otherwise eating the same things always becomes monotonous and surprises at the table every now and then not only impress but also stimulate the appetite.
- Difficulty: Medium
- Cost: Average
- Preparation time: 50 Minutes
- Cooking time: 25 Minutes
- Portions: 6 People
- Cuisine: Italian
Ingredients
- 1.1 lbs Lasagna
- 2.2 lbs Tomato Purée
- Onions (1)
- to taste Parsley
- to taste Extra virgin olive oil
- 2 leaves Bay
- 1 glass White wine
- 14 oz Beef (Ground)
- 10.5 oz Cooked Ham
- 8.8 oz Mozzarella
- Béchamel
- 2 Eggplants (medium)
- 1 clove Garlic
Preparation
In a large pot, sauté the finely chopped onion in extra virgin olive oil (5/6 tablespoons) and add the ground veal. Brown well.
Add the wine and when it evaporates, pour in the tomato purée. Add salt, a bit of chopped parsley, two bay leaves and cook the sauce for thirty minutes on low heat.
Check during cooking and add water if necessary. Stir occasionally.
Meanwhile, in a non-stick pan with extra virgin olive oil and a whole garlic clove, sauté the diced eggplants and let them soften for about ten minutes.
In a rectangular baking dish, pour two ladles of sauce and arrange a layer of pasta, ham, béchamel, mozzarella, and eggplants
Alternate by adding more layers, ending with plenty of sauce over the lasagna and the eggplant cubes. Cook for about twenty minutes in an oven set to 536°F. Open the oven and add mozzarella on top.
Wait for it to melt, then remove the lasagna and sautéed eggplants from the oven and serve hot and cheesy with the taste of eggplant parmigiana, even more tantalizing.
Lasagna and Sautéed Eggplants
Tips for the lasagna and sautéed eggplants recipe Prepare small portions if there are other courses planned. CHECK OUT THE PINTEREST BOARD THE COOK WHO RECOVERS
