Eggplant Lasagna – oh, mamma mia! RecipesItalian lasagna with eggplants and minced meat, tomatoes, mushrooms,zucchini

Вт, 18 окт 2016 Автор: Марина Выходцева

Lasagna recipes are an incredible amount.

With what they do not cook Italian casserole, even with
eggplants. Original? Amazingly delicious!

Eggplant Lasagna – General Cooking Principles

Lasagna sheets can be made by yourself, but easier
use purchased dough. Preliminary preparation
carried out according to the instructions on the package. Some sheets require
soaking, other decoctions. The size of the test is also different.
You can find large layers on the whole shape or very small
the pieces. In any case, they need to be laid in a single layer, alternating with
stuffing.

Eggplants are always fried before filling. With
necessary before this vegetables soaked in saline,
rinsed, dried.

What else is put in the filling:

• tomatoes, onions, garlic and other vegetables;

• chicken, meat;

• mushrooms;

• cheeses of different types.

The filling can be watered with sauces. In the classic version this
Bechamel, but you can take any other sauces. Top fall asleep solid
cheese that melts well and gives a beautiful crust.

Baking lasagna consists of two stages. First, the dish is prepared
under a layer of foil, then baked in the open. It is necessary that
a beautiful crust appeared on the surface.

Simple eggplant lasagna

For lasagna with eggplants for this recipe are used large
sheets, only 4 pieces. But you can lay out the layers and from small
pieces of dough.

Ingredients

• 4 sheets of lasagna;

• 2 eggplants;

• 2 tomatoes;

• 0.3 kg of parmesan;

• some oil.

For a simple bechamel sauce:

• 800 ml of milk;

• 3 tablespoons flour;

• 120 g of oil draining .;

• 2 tsp. salts;

• pinch of nutmeg.

Withготовление

1. Washed eggplants need to be cut into pieces, grease
vegetable oil and bake in the oven.

2. For bechamel sauce need a pan. Melt the cream in it
butter, add flour, stir, warm a minute. Pour in milk.
As soon as the mass begins to thicken, add salt and nutmeg.
Cool it down.

3. Grease the heat-resistant form with three spoons of sauce, lay out a sheet.
test. On it pieces of eggplant, pour sauce, sprinkle
the fourth part of parmesan or other hard cheese.

4. Onкройте листом test. The second layer is formed similarly
first.

5. In the third layer, add the tomatoes, alternate them with slices.
eggplants. Also pour the sauce, pour some of the cheese.

6. Cover the lasagna with the last leaf, pour over the sauce and pour it.
cheese

7. Cook the dish under the foil at 180 degrees approximately.
half an hour.

8. Then add the temperature to 210, remove the foil from the dish,
bake another 10-12 minutes, after the appearance of a beautiful crust dish
can be removed.

Vegetable Lasagna with Eggplants and Ricotta

Вариант очень сочной овощной лазаньи с eggplants. Dough
used ready, one pack of medium size is enough.
Tomatoes can be used fresh or canned in your
juice.

Ingredients

• 2 glasses of grated zucchini;

• 1 bunch of greens;

• 1 onion;

• 2 eggplants;

• 1 pack of dough sheets;

• 400 g ricotta cheese;

• 200 g of hard cheese;

• 700 grams of tomatoes;

• 2 carrots;

• 3 cloves of garlic;

• oil, spices.

Withготовление

1. Eggplants need to be cut into circles, sprinkle with salt, leave
for a while. Then they need to be washed, dried, fry on
pan.

2. YOU another pan need to cook vegetable mince. Pour
butter, fry onions and carrots in it, add chopped tomatoes,
evaporate excess moisture, season with minced salt,

3. Ricotta should be mixed with grated zucchini, garlic, chopped
greens. Hard rub just hard cheese, but don’t add it anywhere.

4. Put half of the tomato paste in the forms, cover with a sheet
test. Spread eggplants, make a layer of half the cheese mass
with zucchini.

5. Cover again with a sheet of lasagna, lay eggplant, cheese
mass with zucchini, cover it all with tomato minced meat with carrots.

6. Теперь верх блюда нужно засыпать тертым cheese

7. Cover the form with foil, bake for 30 minutes at 170
degrees

8. Удалите фольгу, готовьте еще 20 минут при 200 degrees

Lasagna with eggplant and minced meat

Meat version of lasagna, which is prepared without bechamel sauce.
Instead of ricotta cheese, you can use regular cottage cheese, but better
fatty. Ideally, rustic cottage cheese from sour milk.

Ingredients

• 500 grams of minced meat;

• 3 eggplants;

• 3 cloves of garlic;

• onion head;

• 400 g tomatoes in own juice;

• ricotta (cottage cheese) 0.5 kg;

• 100 g parmesan;

• sheets of lasagna.

Withготовление

1. Chop the onion, put it in the frying pan with the preheated
oil, you can use fat. Stir a minute.

2. Dice eggplant centimeter cubes, fry on
pan with onions.

3. Add minced meat. With him a long time to fry is not necessary. how
only the meat will lose its pink color, turn gray, you can add
chopped tomatoes with juice.

4. Salt the filling, evaporate the water and turn it off.

5. Mix ricotta or cottage cheese with salt, garlic, add
half parmesan.

6. You can collect lasagna. Put some mince in the form,
cover with sheets. Lay a layer of mince on the dough, grease
cheese mass. Layers are repeated until the stuffing is over.

7. The top is covered with sheets of dough, smeared with curd with
garlic, covered with parmesan.

8. Bake lasagna at 200 degrees for a quarter of an hour under the foil,
then another 20 minutes without coverage.

Lasagna with eggplant and mushrooms

Грибной вариант лазаньи с eggplants. You can add to it
minced meat will be even tastier. Recipe with bechamel sauce.

Ingredients

• 300 g of champignons;

• 3 onions;

• 3 eggplants;

• sheets of dough;

• 2 tablespoons of pasta;

• oil, spices;

• 300 grams of cheese.

Sauce:

• 500 ml of milk;

• 1.5 tablespoons of flour;

• 80 g of oil.

Withготовление

1. Peel the onion heads, chop finely, shift to
fry pan with oil and fry a little.

2. Add chopped mushrooms, cook together. Ten is enough
minutes Transfer to bowl.

3. Add oil to the pan, heat, put cut
diced eggplant. Brown the pieces over high heat.

4. Add to the eggplant diluted in 100 ml of water paste,
spices, put previously fried mushrooms, simmer together until
evaporation of the whole tomato.

5. For the sauce, fry the flour in melted butter,
fill with milk. Warm up constantly stirring. Thickened mass
You need to salt, pepper, remove from heat and cool.

6. Rub the cheese, divide in half. Put one piece in the sauce,
stir.

7. The bottom of the form should be greased with sauce, put sheets of lasagna. On
them mushroom stuffing with eggplant, then the cheese mixture with sauce.

8. Repeat the layers two more times.

9. Onкройте верх листами теста, полейте соусом и густо засыпьте
ранее отложенным cheese

10. Prepare the dish for half an hour under the foil at 180. At the very end
you need to set the temperature to 220, give the cheese nicely
roast

Eggplant Lasagna and Chicken

The option of a hearty dish, which is chicken. If you want to
to simplify cooking, you can take smoked breast. With her too
get tasty.

Ingredients

• sheets of lasagna;

• 3 eggplants;

• 500 g fillets;

• 250 grams of cheese;

• 4 tomatoes;

• butter;

• 2 onions;

• seasonings, garlic.

Bechamel sauce cook according to the recipe above in the same
quantity.

Withготовление

1. Dice the onions, fry for a minute.

2. Chicken, too, cut into small cubes, add to onions.
Слегка подрумяньте the pieces. You can use minced chicken,
salt, season with any spices, cool.

3. Eggplants, too, cut into cubes, fry separately,
cool, mix with chicken.

4. Tomatoes need to be washed, cut into slices.

5. In the bechamel, add garlic, 150 g of grated cheese, the rest
set aside for the top layer.

6. Going to dish in the usual way. Bottom mold
sauce, lay out the lasagna sheets, then the eggplant stuffing, layer
sauce and tomato circles.

7. Make another 2-3 layers.

8. Lay the top of the sheets of dough, pour the remaining sauce. Dish
covered with cheese, put in the oven.

9. Bake at 200 degrees for 20 minutes under the foil, then another
the same in open form.

Lasagna with eggplant without dough

A variant of lasagna, for which dough sheets are not even needed. what
reduces not only financial expenses, but also caloric
the dishes.

Ingredients

• 2 large eggplants;

• 1 small zucchini;

• spices, olive oil;

• 1 pepper;

• 3 tomatoes;

• 250 g of feta cheese;

• 50 g of hard cheese;

• soy sauce;

• 2 tablespoons sour cream;

• 0.5 bunches of parsley.

Withготовление

1. Squashes and eggplants are cut along the plates from 0.5 to 1
centimeters, alternately fried in olive oil.

2. whatбы удалить жир, переложите кусочки на бумажные
towels.

3. Pepper should be cut into strips, chopped parsley, cheese and
turn tomatoes into small cubes. Mix everything together
season with soy sauce and any spices to your taste.

4. Lay out a layer of their eggplants, then the vegetable mass.

5. Now a layer of zucchini, again filling. Repeat again
time.

6. Lay out the top of the eggplant or zucchini, you can expand
alternately all that remains.

7. Top is coated with sour cream, covered with grated hard
cheese

8. Bake this lasagna without foil. Temperature 200 time
20-30 minutes

Eggplant Lasagna – Tips and Tricks

• whatбы лазанья не разваливалась, блюдо держало форму, не
cut it right away. Let stand a little, get stronger.

• With отваривании теста, используйте много воды. On 100 г сухого
product will need at least a liter.

• whatбы блюдо получилось крепче, можно укладывать тесто
crosswise. First let the sheets along, then put the stuffing,
The following strips should be laid across.

• Sauce turned out a little, nothing to pour the dish? Can be used
plain sour cream or mayonnaise. Cover a layer of sauce,
cheese chips.

how сделать домашний майонез? Simply!

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