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- Ingredients
- Recipe
- Ground Beef500 g
- Eggplant3 unit(s)
- Zucchini2 unit(s)
- Red wine200 ml
- Peeled Tomato400 g
- Carrot1 unit(s)
- Onion1 unit(s)
- Leek1 unit(s)
- Bacon300 g
- Mozzarella400 g
- Buffalo Mozzarella300 g
- Parmesan200 g
- Butter50 g
- Olive oil to taste
- Basil to taste
- Salt to taste
- Pepper to taste
- Sauté the ground beef in olive oil and let it cook until it lightly sticks to the bottom of the pan. Then add the onion, garlic, leek and bacon, let it cook for a few moments and then add the carrot, salt and then the wine. Let the alcohol reduce and evaporate, add the peeled tomatoes, a little water and the basil and let it cook with the pan covered. Finally, add the butter and mix to homogenize.
- In a hot skillet, brown both sides of the sliced eggplants and season with salt and pepper.
- Assemble the lasagna interspersing layers of eggplant, zucchini, sauce and cheese.
- Finish with grated parmesan and take to the oven to gratin, for approximately 30 minutes.
- DeliRec in partnership with chef Leo Santos.
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