2 tablespoons garlic, finely chopped, for the sauce
3 cups tomato , in cubes, for the sauce
1 cup tomato purée, for the sauce
1/4 cups basil, finely chopped, for the sauce
salt , for the sauce
pepper , for the sauce
olive oil , for assembling the lasagna
salt , for assembling the lasagna
pepper , for assembling the lasagna
1 cup Mozzarella cheese, sliced, fresh
1/2 packages Zwan® leg ham, 250 g
1/2 cups Zwan® shredded Manchego cheese
Preparation
30 mins
20 mins
Low
Preheat the oven to 180 °C.
Slice the eggplants thinly lengthwise, cover them with coarse salt, and let them sit for 15 minutes on a rack to remove their acidity. You will notice they begin to release a bit of dark juice. Drain on absorbent paper and set aside until use.
In a saucepan, heat the olive oil and sauté the onion along with the garlic until they take on a shiny tone; add the tomatoes, tomato puree, and basil, seasoning with salt and pepper. Cook for 6 minutes, stirring constantly. Remove from heat and let cool slightly.
Pour a little olive oil into a baking dish, place a layer of sliced eggplants, and drizzle a bit more olive oil over them, seasoning with salt and pepper. Cover the surface of the eggplants with tomato sauce until covered, place sliced tomatoes, mozzarella cheese, and Zwan® Ham; repeat until your dish is full and add grated Zwan® manchego cheese.
Bake for 20 minutes at 180 °C.
Remove from the oven, slice, and serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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