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Zucchini and eggplant lasagna
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Leo Santos
@leomchef- Ingredients
- Recipe
- Eggplant1 unit(s)
- Italian Zucchini1 unit(s)
- Sliced Mozzarella400 g
- Ground duckling300 g
- Onion in brunoise1 unit(s)
- Garlic Cloves2 unit(s)
- Basil to taste
- Tomato sauce300 g
- Fresh cream200 g
- Salt to taste
- Black pepper to taste
- Olive oil to taste
- In a heavy-bottomed frying pan, heat the oil, then add the onion in brunoise, let it fry until translucent, add the chopped garlic, and leave it for a few moments.
- Add the meat, season it with salt, pepper and work it to loosen and form a bottom in the pan, then add the tomato sauce, and cover the pan.
- Let it cook for about 10min, add the cream, adjust salt and pepper and add the coarsely chopped basil.
- Laminate the eggplant and zucchini and alternate layers with sauce and mozzarella cheese.
- Bake in a medium oven for 45 minutes, increasing the temperature in the final minutes to brown.
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