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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