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Eggplant Bolognese Lasagna
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
6 servings
Nicole Girardi
@niemcasa- Ingredients
- Recipe
- Large eggplants2 unit(s)
- Lean ground beef (duckling, rump)1 kg
- Ricotta or ricotta cream400 g
- Cream cheese150 g
- Onion1 unit(s)
- Garlic Cloves2 unit(s)
- Peeled Tomato (can)2 unit(s)
- Tomato Extract1 tablespoon
- Fresh herbs (I used basil and oregano!) to taste
- Salt and Black Pepper to taste
- Olive oil to taste
- grated mozzarella to taste
- In a hot pan with oil, place the ground beef, let it brown and dry well. Season with salt and pepper.
- add onion and garlic and saute.
- add the tomato paste, the peeled tomato, and two measures from the tomato can full of water.
- add the fresh herbs, lower the heat and simmer for 40 minutes to 1 hour. Leave semi-covered for half the time, and then remove the lid for it to reduce and thicken.
- slice the eggplants lengthwise, soak in vinegar water for 20 minutes (this lessens the bitterness of the eggplant).
- in a skillet with olive oil, grill the eggplant slices until lightly browned. Season with salt. Reserve the grilled eggplants.
- in the mixer or blender cup add the ricotta, cream cheese, olive oil to taste, salt and black pepper. Beat until it becomes a cream.
- assembly: start with the ground beef, place the ricotta cream on top, then the mozzarella and then the eggplant slices. Repeat the process. On top finish with the ricotta cream and mozzarella for fixings.
- Bake at 180 degrees until browned, approximately 30 minutes.
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