Eggplant Lasagna with 4 Cheeses
Leslie Montemayor
Delicious lasagna with vegetables and meat; pasta-free, which gives us an alternative recipe, healthier and where we reduce carbohydrates without sacrificing flavor.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
7
Favorites
Collections
Planner
Grocery List
Ingredients
5
Servings
  • 2 eggplants
  • 1/2 kilos ground meat
  • 3 tomatoes
  • 1/2 onions
  • 1 zucchini
  • 1 carrot
  • 2 cloves garlic
  • 2 grams sea ​​salt
  • 10 grams basil, chopped for garnish
  • 2 grams oregano
  • 100 grams Gouda cheese, grated
  • 100 grams Mozzarella cheese, grated
  • 100 grams feta cheese
  • 100 grams goat cheese
Preparation
20 mins
30 mins
Medium
  • Preheat the oven to 230°C.
  • Thinly slice the eggplant.
  • Place the eggplant in a bowl with water and salt and let it rest. To draw out moisture.
  • In a pot or pan, prepare the ground meat, seasoning it with soy sauce, Worcestershire sauce, and salt.
  • In the blender, put the tomato, garlic, and spices. Pour the mixture and add the vegetables.
  • Cook the meat well and once ready, prepare a baking dish and grease it with butter.
  • Place a layer of eggplant, another of meat, and finally a layer of cheeses.
  • Put another layer of eggplant and so on.
  • Once finished, place the lasagna in the oven for 30 minutes.
  • Take it out and garnish with fresh basil and you're done!!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by