Verified by Marianne Poulsen

Certified Nutrition Advisor

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Lasagne with eggplant slices

Eggplants are rich in fiber and antioxidants and also contains other vitamins and minerals. Among the antioxidants in eggplants are anthocyanins, including nasunin, lutein, and zeaxanthin. They are also great in recipes like this lasagna!

A piece of freshly made vegetable lasagna

You’ll need:

2 eggplants
500 g ground beef (max. 7%)
1 can of chopped tomatoes
1 squash
1 large onion
¼ white cabbage
Oregano and thyme
Salt and pepper
125 g grated mozzarella
1 tbsp. olive oil

How to prepare:

Turn the oven to 180 C° convection. Cut the eggplant lengthways into long, 1 cm thick slices. Place them on a dishtowel and season with plenty of salt. Let the slices rest for about 30 min. Dab them dry with a clean dishtowel and brush off all of the salt. Brush the eggplants with a little oil and fry them on a pan until they are brown and soft.
Roughly chop the squash and onion, and chop the white cabbage into thin strands. Brown the ground beef, and then add the onions. Then add the squash and white cabbage. Now add the chopped tomatoes and season with salt, pepper and spices, to taste. Let the meat sauce simmer for at least 15 min.
Assemble the lasagne in an oven proof dish. Start with a layer of meat sauce in the bottom, and then add a layer of grilled egg plant slices. Finish off with shredded mozzarella and optionally some extra oregano. Bake in the oven at 180 C° convection for 20-30 min.

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