Lasagna with Eggplant

A main dish with plenty of healthy vegetables that will surely delight you.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Pasta, noodles, fresh

  • 1 piece Onion, young

  • 3 pods Garlic, fresh

  • 1 kg Eggplant, raw

  • 1 piece Carrot, fresh

  • 50 g Green, raw

  • 200 g Mushrooms, mushrooms, fresh

  • 1 can Tomato, pieces - can

  • 1 bouquet Parsley, fresh

  • 2 spoons Oil, olive

  • 0.5 teaspoons Spices, oregano, dried

  • 0.5 teaspoons Thyme, fresh

  • 0.5 teaspoons Basil, fresh

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 1 pinch Spices, nutmeg, ground

  • 250 g Cheese, cottage cheese

  • 2 piece Egg, egg white, fresh

  • 60 g Cheese, Parmesan, grated

Steps

  1. Peel the onion and garlic, and finely chop them. Wash the eggplant, clean it, and slice it lengthwise into 1 cm thick slices. Peel and clean the carrot and celery, and chop them into very small pieces. Clean and wash the mushrooms, then slice them thinly.

  2. Open the can of tomatoes and drain them well, reserving the juice, and chop the tomatoes into small pieces. Thoroughly wash the parsley, dry it, and finely chop it.

  3. Preheat the oven to 200 degrees Celsius. Line a baking dish with parchment paper and arrange the eggplant slices in it. Place the slices tightly next to each other. Season them with salt to taste and drizzle with one tablespoon of oil.

  4. Place the baking dish with the eggplant in the preheated oven for about 10 minutes. Then flip them and bake for an additional 10 minutes. Place a non-stick pan on the stove, heat one tablespoon of oil, and sauté the onion until golden brown. Add the garlic, carrot, celery, mushrooms, and parsley, and sauté everything well while stirring constantly.

  5. Then add the tomatoes, tomato juice, oregano, thyme, and basil. Season the sauce with salt, pepper, and nutmeg to taste. Let the sauce simmer on medium heat and thicken slightly. In a separate bowl, mash the ricotta with a fork and mix it with two egg whites and 40 g of grated Parmesan.

  6. Spread some of the tomato sauce on the bottom of a rectangular ovenproof dish. Place a layer of lasagna sheets on top, spread some tomato sauce over it, and arrange some eggplant slices on top. Cover the eggplant with another layer of lasagna sheets. Spread the ricotta mixture over this layer and finish with a third layer of lasagna sheets. Continue in this order until all the ingredients are used up.

  7. Preheat the oven to 200 degrees Celsius. Spread the remaining tomato sauce over the top layer of lasagna sheets and sprinkle with 20 g of grated Parmesan. Bake the lasagna in the oven for about 30 minutes.

  8. Once baked, cut it into larger pieces, serve on plates, and offer it to your guests.

Nutrition Information (Per 100g)

  • Calories: 92.1 kcal
  • Fat: 1.37 g
    • Saturated Fat: 0.08 g
  • Carbohydrates: 14.87 g
    • Sugars: 1.22 g
  • Protein: 4.04 g
  • Fiber: 1.49 g

Advice

The can should contain approximately 800 g of peeled tomatoes.