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Recipe

Eggplant lasagna with 4 cheeses

20 mins
30 mins
Half
7
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Delicious lasagna with vegetables and meat; free of pasta, which gives us an alternative recipe, healthier and where we reduce carbohydrates but without sacrificing flavor.
Learn more about Leslie Montemayor

Ingredients

5 portions
  • 2 eggplants
  • 1/2 kilos ground beef
  • 3 tomatoes
  • 1/2 onions
  • 1 zucchini
  • 1 carrot
  • 2 cloves garlic
  • 2 grams sea ​​salt
  • 10 grams basil, chopped to decorate
  • 2 grams oregano
  • 100 grams gouda cheese, grated
  • 100 grams mozzarella cheese, grated
  • 100 grams feta cheese
  • 100 grams goat cheese

Preparation

Preheat the oven to 230 ° C.
Finely cut the eggplant.
Place the eggplant in a bowl with water and salt and let stand. To defile it.
In a pot or pan prepare the ground meat, season it with soy, English and salt.
In the blender put the tomato, garlic and spices. Pour the mixture and add the vegetables.
Cook the meat well and when it is ready, prepare a refactarium and grease it with butter.
Put a layer of eggplant, another of meat and finally one of the cheeses.
Put another layer of eggplant and so on.
Once finished, place the lasagna in the oven for 30 minutes.
Remove it and garnish with fresh basil and go!

PRESENTATION

Garnish with fresh basil.

TIPS

You can add the vegetables you like and cheeses that you like the most.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
179.8
kcal
8.99%
Carbohydrate, by difference
3.6
g
1.2%
Protein
9.3
g
18.6%
Total lipid (fat)
14.3
g
22%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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