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Andrea

Andrea Legarreta
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Recipe of Lasagna with Eggplant and Ground Beef
Recipe

Lasagna with Eggplant and Ground Beef

40 mins
Half
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Delicious lasagna with eggplant and ground beef, the eggplant gives it a special touch and a unique flavor, prepare this recipe and consents to your loved ones.
Learn more about Andrea Legarreta

Ingredients

8 portions
  • 1 box Lasagna, De Luigi from La Moderna
  • 2 eggplants, big cubed
  • 10 tablespoons corn oil
  • 6 tablespoons olive oil
  • 750 grams ground beef
  • 300 grams pea, previously cooked
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 kilo tomtato
  • 1/2 bunches basil, chopped
  • 20 grams manchego cheese, grated
  • salt
  • butter

Preparation

In a container put the aubergine and sprinkle with fine salt to remove the vegetation liquid (20 minutes), rinse and dry.
Fry the eggplant in corn oil until soft.
A part in another pan fry in the olive oil, onion, garlic, meat and the ground tomato until it is almost cooked.
Add the aubergine pea and basil to the pan and add salt at the end.
Cook the pasta according to the package instructions and before starting the assembly, smear the base of the refractory with butter.
Add the cheese between layers, and over before baking.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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