Meet Italian cuisine: lasagna. Lasagna with eggplants Recipe for lasagna with eggplants at home

Eggplant lasagna is a very simple and tasty dish, distinguished by its presentable appearance and delicious aroma. It is prepared according to several different recipes, the most interesting of which will be discussed in today’s publication.

Vegetable option

This low-calorie dish will certainly be appreciated by those who adhere to a special diet. It consists of a large number of vegetables soaked in a delicious sauce. To prepare aromatic eggplant lasagna, you will need:

• 300 grams of ripe tomatoes.
• 40 milliliters of olive oil.
• 250 grams of eggplants and zucchini.
• ½ teaspoon salt.
• 230 grams of sweet pepper.
• ¼ teaspoon ground pepper.
• 150 grams of leeks.
• 8 sheets of lasagne.

All these components are necessary to create the filling. To make the sauce you will need:

• 100 grams of parmesan.
• 500 milliliters of pasteurized milk.
• 40 grams each of high-quality butter and flour.

Place washed, peeled and chopped vegetables on a hot frying pan and simmer without a lid for ten minutes. Then the contents of the vessel are salted and removed from the heat.

Place a sheet of lasagne in a greased pan and cover it with a sauce made from milk, flour and butter. The filling is placed on top. Layers are alternated until all components are used. Then the future eggplant lasagna is poured with the rest of the sauce and sprinkled with grated cheese. Cover the whole thing with foil and put it in the oven. Prepare the dish at a temperature of 180 degrees for half an hour. 10 minutes before turning off the heat, carefully remove the foil from the pan so that its contents have time to lightly brown.

Option with minced meat

Since this tasty and satisfying dish contains a large number of different vegetables, it is equally suitable for both adults and children's diets. This means that it can become a complete family dinner. To prepare eggplant lasagna with minced meat you will need:

• 350 grams of good hard cheese.
• Half a kilo of tomatoes.
• 400 grams of any minced meat.
• 70 milliliters olive oil.
• 2 medium ripe eggplants.
• Large spoon of garlic powder.
• Large onion.
• A bunch of fresh basil.
• 6 cloves of garlic.
• A teaspoon of finely crystalline sugar, salt and dried basil.

The washed blue ones are cut into thin longitudinal slices, greased with oil and baked in the oven. Then they are cooled to room temperature, placed in a mold, salted, sprinkled with spices and garlic powder. Minced meat fried with pureed tomatoes, onions, dried basil and sugar is evenly distributed on top. All this is sprinkled with chopped garlic, chopped herbs and grated cheese. The layers are alternated until all the ingredients are gone. Bake eggplant lasagna with cheese and minced meat at 180 degrees for about 20 minutes. It is served hot, first garnished with herbs.

Option with mozzarella

This simple recipe will certainly be appreciated by many lovers of dietary vegetable dishes. It involves the use of a minimum set of ingredients and does not require specific culinary skills. To make eggplant lasagna, you will need:

• 400 grams of mozzarella.
• 8 large eggplants.
• 800 grams of thick tomato sauce.
• 5 cloves of garlic.
• Rosemary, parsley, kitchen salt, ground pepper and olive oil.

Washed eggplants are cut into longitudinal slices about one centimeter thick, greased with vegetable fat and placed on a baking sheet. They are sprinkled with salt and spices on top. Bake the blue ones at 200 degrees for about ten minutes. The browned eggplants are placed in an oiled refractory dish and poured over them with tomato sauce mixed with chopped garlic and finely chopped herbs. Pour a little grated cheese on top and alternate layers until all the ingredients are gone. Cook lasagna at 180 degrees for about 25 minutes.

Option with dry wine

This recipe for lasagna with minced meat and eggplant will surely be appreciated by true gourmets who prefer unusual and delicious dishes. To play it you will need:

• 300 grams of good hard cheese.
• Half a kilo of tomatoes.
• 1.5 kilograms of eggplants.
• 2 medium onions.
• 800 grams of minced meat.
• 100 milliliters of dry wine.
• 30 grams of quality butter.
• Salt, fresh basil and ground pepper.
• Vegetable oil.

Process description

The washed eggplants are cut into thin slices, sprinkled with salt and left for at least half an hour. Then they are thoroughly rinsed with cool water, dried and fried in heated vegetable oil. The browned blue ones are placed in a heat-resistant form and covered with minced meat, fried with the addition of chopped onions, chopped tomatoes, dry wine, salt and spices. All this is sprinkled with grated cheese.

The layers are alternated until the products run out. It is extremely important that the eggplants are on top, sprinkled with a small amount of grated cheese. Prepare this lasagna at a temperature of 200 degrees for no more than 30 minutes. This aromatic and nutritious dish is served exclusively hot, since after cooling it will lose most of its taste.

Having tasted a piece of juicy and incredibly tasty lasagna, you understand why Italian cuisine is so popular all over the world. This dish resembles a cake made from sheets of dough, interspersed with layers of meat or vegetable filling, with an indispensable component - a delicious sauce. Embark on a gastronomic journey to Italy - prepare a hearty eggplant lasagna for yourself and your loved ones.

Lasagna with eggplant

Homemade lasagna sheets

Ingredients: - 300 g flour; - 3 chicken eggs; - salt.

If you are using pre-made lasagna sheets, please read the instructions carefully. Some manufacturers recommend boiling them first, others do not.

It is better to prepare the dough from the same flour as Italian pasta, from durum wheat. Beat the eggs, add a pinch of salt and, gradually adding flour, make an elastic dough. Knead it for a few minutes, roll into a ball, cover with a clean, damp towel and leave for 1 hour. Then roll it into a sausage, cut into 4 pieces and roll into rectangles, 1-2 cm shorter in length and width than your baking dish. Trim the sheets with a knife to achieve an even geometric shape. The optimal thickness is 1.5 mm, which will be even easier to achieve if you have a special pasta machine.

Lasagna with eggplant

Ingredients: - 4 lasagna sheets; - 2 large eggplants; - 2 medium tomatoes; - 300 g parmesan; For the sauce (simple bechamel): - 4 tbsp milk; - 3 tbsp. flour; - 120 g butter; - 2 tsp. salt; - 0.5 tsp. nutmeg.

Cut the eggplants into longitudinal strips 0.5 cm thick. Place them on a wire rack and dry them in the oven at 180°C for 10 minutes, so they will better absorb the sauce and the lasagna will be juicier. Cut the tomatoes into slices and grate the Parmesan cheese. Prepare the bechamel by melting the butter in a frying pan, reduce the heat and add the flour. Stir the mixture for a minute, pour in the milk. Continue stirring the sauce until it thickens, then add salt and nutmeg and set aside.

Distribute 1-2 tbsp. white gravy in the bottom of a wide ovenproof dish. Lay out a sheet of dough, place the eggplant strips on top, pour the sauce over them, sprinkle with a quarter of the grated cheese and cover with a second sheet. Repeat the steps described in the previous sentence. In the third, vegetable layer, alternate eggplant slices with tomato slices, brush them with sauce and scatter a third quarter of Parmesan cheese. Place the remaining sheet, pour the remaining bechamel over it and sprinkle with cheese.

Cover the lasagna with foil and bake it for half an hour at 180°C until the vegetables are well cooked. Then remove the silver paper, increase the temperature to 210°C and cook the dish for another 10 minutes until golden brown. Divide it into portions and serve, garnishing with chopped dill.

Today I will introduce you to another lasagna recipe, very simple and not requiring exceptional skills. It is especially good for dieters and for a romantic dinner in addition to baked fish, for example. This

So sunny Italy smiles at us with eggplant lasagna.

There are probably different variations of this dish, today I will offer you one of them.

For the dish we need lasagna, eggplant, mozzarella, parmesan,

For the sauce: sauteed tomatoes (you can also use peeled ones in their own juice), garlic, dried oregano, basil.

I specifically did not write the quantity, because it is not needed here and you will see why..

There is an unwritten rule of Italian cuisine: the sauce is waiting for the pasta, so we'll start with the sauce. In a small saucepan, fry a couple of crushed garlic cloves in olive oil.

After they give up all the smell to the oil, remove them and throw them away.

Fill it with sautéed tomatoes, or if you don’t have them, open a large jar of peeled tomatoes in their own juice and after crushing them, pour them into the pan. Let's put it on low heat for about twenty minutes so that our sauce slowly simmers.

Finally, add salt and pepper, as well as dried oregano and a bunch of basil.

While preparing the sauce, cut the eggplants into slices and fry them in a frying pan, preferably a grill one, without oil (if you don’t have such a frying pan, bake them in the oven).

Prepare a greased lasagne pan and place the first layer. Let's brush it with our sauce.

Then top with eggplants, brush with sauce again

Mozzarella on top

Cover the pan with foil.

Place it in an oven preheated to 200 degrees for 25 minutes.

Italy has long been famous for its culinary creations, and every dish of this amazing country deserves special attention, be it delicious pizza, the most delicate dessert, famous pasta and no less famous lasagna.

Lasagna is prepared from several layers, thereby somewhat reminiscent of layer pies; an example of this is lasagna with minced meat and eggplant. In fact, this dish can be fish, vegetable, cheese or mushroom.

To prepare proper lasagna, two types of dough are used at once: boiled and slightly dried, and the filling is placed right between them. But before you cover the filling with a sheet of lasagna, it is thoroughly flavored with a specially prepared sauce, and just before baking, the dish is generously sprinkled with cheese.

In Russia, the dish lasagna, which is what it would be more correct to call lasagna, has become popular quite recently, like the entire Italian cuisine in general. But the most interesting thing is that the Italians adopted and later modified the recipe from the Greeks. The first lasagna can be considered a Greek flat cake made from white bread; the Italians soon began to cut it into strips, layer it with fillings and bake it.

In lasagna with minced meat and eggplants, ready-made sheets are used for layers, which is why the dish is prepared faster.

What you need for cooking:

• Lasagne sheets (available in supermarkets)

• Eggplant – 1 pc.

• Any minced meat – 500 g

• Onion head

• Carrot-1 pc.
  

• Garlic cloves for minced meat – 2 pcs.

• Chicken egg for minced meat – 1 pc.

• Greens for minced meat

• Fresh tomatoes – 2 pcs.

• Butter for Bolognese sauce – 100g.

• Cream for Bolognese sauce – 250 ml

• Flour for Bolognese sauce – 50g.

• Spicy herbs for sauce

• Black pepper

• Grated hard cheese for sprinkling lasagna -100g
  

• Olive oil

How to cook lasagna:

Cut the eggplants into pieces, add a little salt and leave for 20 minutes. During this time, liquid will be released from the vegetable, which will remove excess bitterness. Next, rinse the eggplants under water to get rid of excess salt, and dry them in a paper towel.

Chop the carrots on a medium grater and finely chop the onion.

Fry the eggplants along with onions and carrots in vegetable oil. At the end, add the minced meat and simmer for 10 minutes under a closed lid over medium heat. Remove the skin from the tomatoes, cut the pulp into cubes, add to the rest of the ingredients, and simmer for another five minutes.

To prepare Bolognese sauce for lasagna, melt the butter in a small saucepan, add flour and stir well. At the end, dilute with cream, season with spices, salt and mix the bogneese sauce well. Boil it a little until thickened.

You need to assemble the dish in the following order: grease the pan with oil and put several sheets of lasagne in the first layer, then pour over the Bolognese sauce and lay out the fried eggplants with minced meat.

Season the ingredients with one third of the Bolognese sauce and repeat the layers.

Pour the remaining sauce on top, cover the dish with foil, which must be carefully pierced with a needle in several places.

Bake for a little more than half an hour, the oven temperature should be 180 degrees. Then remove the foil, sprinkle the dish with cheese and return the pan with the dish to the oven for another 13-15 minutes.

Lasagna with minced meat and eggplant is ready, you can invite everyone to the table!

Lasagna is a traditional Italian dish that is becoming popular in our country. Lasagna is prepared from Italian pasta, laid out in layers, between which filling and sauce (usually bechamel) are placed, lasagna is laid out in the shape of a square. Like pizza, this dish has many varieties; the filling can be cheese, minced meat, various vegetables, seafood - in short, everything that is in the refrigerator. This dish has a separate requirement for cheese - to prepare it you need to use only Parmesan, ricotta and mozzarella varieties; with any other cheese it will be just a delicious meal, but not lasagna.

Lasagna is considered a native Italian dish, but its very name is of Greek origin and means “utensil for cooking,” which resembled a deep frying pan or stewpan. Lasagna dough is prepared only from durum wheat flour; pasta made from such flour holds its shape well and remains elastic after cooking. In some stores you can purchase special dough sheets. In addition, pasta made from durum wheat does not contribute to the appearance of extra pounds - overweight people are not so common in Italy. You can also add grated spinach to the dough to turn it bright green. This dish was only Italian for a short time; it quickly spread throughout the world, changing depending on the country. In Liguria, sauce was added to lasagna, and in Poland it became lazanka.

To prepare lasagna with minced meat and eggplant, you will need:

minced meat – 400 g
eggplant – 3-4 pcs.
tomato – 2-3 pcs.
onion – 2 pcs.
carrots – 1 pc.
garlic – 2 cloves
mushrooms – 300-400 g
cheese – 200-300 g
lasagna sheets – 12 pcs.
salt - to taste
spices - to taste
herbs - to taste
for bechamel sauce :
butter – 20 g
flour – 5 tbsp. l.
milk – 0.5-0.7 l

How to cook lasagna with minced meat and eggplant:

1. First of all, you need to make the Bechamel sauce. To do this, first melt a piece of butter in a bowl. Add flour to the melted butter, then mix thoroughly.
2. Then gradually pour in cold milk and very quickly begin to mix with a whisk (the bowl should be on a heated stove all the time while preparing the sauce), mix thoroughly so that no lumps form. Before the very last addition of milk, I usually add a little salt to the sauce and add oregano to it - I just really love this herb. The resulting sauce should be approximately medium thick.
3. Pour half of the Bechamel sauce onto the bottom of the mold.
4. Lay out a layer of lasagne sheets (I just fit 3 lasagna sheets on the bottom of the pan). I usually buy those sheets at the store that do not require pre-boiling.
5. Fry finely chopped garlic and onion until golden brown, then add diced carrots. Keep on fire until soft, then add minced meat and diced eggplant. Salt and pepper to taste, add spices and wait until the minced meat changes color during frying in a pan, and the eggplants become soft. Add finely chopped tomatoes and wait until all the excess moisture has evaporated. I also really like to sprinkle a little cognac on top of the minced meat - then my lasagna will acquire a more aromatic taste. Remove from heat and spoon half of the filling onto the lasagna sheets.
6. Cover with a layer of lasagna sheets (again lay out 3 sheets).
7. Place a layer of fried mushrooms.
8. Next, repeat the layer of lasagne sheets (3 pcs.).
9. Then the second half of the fried vegetable-meat mixture is used.
10. Place a layer of grated cheese on top.
11. Place lasagna sheets (last 3 pieces).
12. Spread thickly with bechamel sauce.
13. Place in the oven over medium heat for about 30-40 minutes.