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Eggplant and Spinach Lasagne

ingredients

servings

6

Aubergine

2 unit

Baby spinach

200 oz

Ricotta cheese

250 oz

Egg, yolk

1 oz

Canned tomato sauce, without salt

2 cups

Mozzarella cheese for pizza

100 oz

Extra virgin olive oil

1 teaspoon

Iodized salt

to taste

Pepper in grains

to taste

second courses from North America

Eggplant and Spinach Lasagne

Eggplant and Spinach Lasagne

vegetarian with eggs with lactose high in calcium high in potassium

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Eggplant and Spinach Lasagne

Light version of the lasagna, without carbohydrates, saucer highly recommended if you are in weight loss treatment.

Eggplant and Spinach Lasagne step 1

step 1

Preheat the oven to 200 ° C, meanwhile cut the eggplants in long thin slices or in circles, place the eggplant slices in the oven with salt to taste for 10 min.

Eggplant and Spinach Lasagne step 2

step 2

Mix the cottage cheese or ricotta cheese together with finely chopped spinach, egg yolk, salt and pepper to taste

Eggplant and Spinach Lasagne step 3

step 3

Remove the sheets of eggplant from the oven and dry the excess water with napkin.

Eggplant and Spinach Lasagne step 4

step 4

In a tray place a little of the tomato sauce at once a layer of eggplants, then a cheese with spinach and so on. Finally put the mozzarella cheese and bake at 180 ° C for 30 min.

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