Eggplant and Spinach Lasagna
Neurobion
This rich lasagne of eggplant and vegetarian spinach stuffed with vegetables and chickpeas, flavored with oregano and fine herbs, accompanied by a white sauce and gratin with cheese will be the sensation since it has a delicious flavor.
Reviewed by Editorial Team of Kiwilimón
4.5
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Ingredients
6
Servings
  • 2 tablespoons vegetable oil
  • 2 tablespoons garlic, finely chopped
  • 1/2 cups white onion, finely chopped
  • 1/4 cups leek, finely chopped
  • 1/4 cups celery, finely chopped
  • 1/4 cups carrot, cut into small cubes
  • 2 cups spinach, chopped
  • 2 cups tomato, poached and cut into small cubes without seeds, for filling
  • 1 cup chickpeas
  • 1/2 cups tomato purée
  • 1 pinch oregano
  • 1 tablespoon fine herbs
  • 1 pinch salt
  • 1 pinch pepper
  • 2 eggplants, cut into thin slices
  • 1 cup salsa, white
  • 1 cup dairy free cheese, grated
Preparation
15 mins
10 mins
Low
  • Preheat the oven to 200 ° C.
  • Heat the oil in a pan and fry the garlic, onion, pore, celery, carrot, spinach and tomato until it is lightly crumbled, add the chickpeas with the tomato puree and cook for 5 minutes. Season with oregano, fine herbs, salt and pepper. Reservation.
  • In a baking dish place a layer of aubergine slices, add filling and a little white sauce, and so on until you form the desired layers.
  • To finish add a final layer of eggplant slices, white sauce and vegetarian cheese.
  • Bake 10 minutes.
  • Serve and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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