Melanzane lasagna

A delicious twist on the classic Italian dish, this vegetarian lasagne replaces meat with aromatic roasted aubergines. Coated in a rich tomato sauce, creamy béchamel sauce and gooey mozzarella cheese, each bite is a heavenly combination of textures and flavors. Even better, this dish can be made in advance and stored in the freezer, making it the perfect meal for busy weeknights or unexpected guests. Just pop it in the oven and in no time you’ll have a delicious, homemade lasagna that will satisfy even the pickiest of eaters.

Ingredients

  • 3 eggplants, sliced ​​lengthwise
  • 2 tbsp olive oil
  • 3 large garlic cloves, crushed
  • 680 ml glass of passata
  • ½ tbsp dried oregano
  • 1 tsp sugar
  • 1 tbsp red wine vinegar
  • small bunch of basil leaves, torn
  • 100g Parmesan, or vegetarian alternative, grated
  • 125g ball mozzarella, torn
  • 200g fresh lasagna sheets
  • 5 tbsp breadcrumbs

Tip

Cook from frozen
Cook straight away
from the freezer,
Heat up the oven
180C/160C fan/
Gas 4, and cook,
covered 1½ hours
Then turn on the oven
up to 220C/200C fan/
Gas 7 and cook
revealed for
another 30 minutes
Or defrost
Overnight stay in the room
Temp, clean
Store in the refrigerator until ready to prepare
eat, then cook like
directed, above, add
another 10 minutes until
the cooking time.

Preparation steps

  1. Preheat the grill to the highest setting.
  2. Arrange the eggplant slices on a baking sheet.
  3. Brush the eggplant slices with oil and season well.
  4. Grill the eggplant slices for 2-3 minutes on each side until golden brown.
  5. Set the grilled eggplant slices aside.
  6. Heat oil in a pot.
  7. Fry the garlic in the pot for 1 minute.
  8. Pour the passata into the pot.
  9. Simmer the passata with oregano, sugar and vinegar for 10 minutes.
  10. Season the sauce with salt and pepper.
  11. Stir in the basil.
  12. Place the lasagna in a baking dish about the size of an A4 paper.
  13. Spread a few tablespoons of the tomato sauce on the bottom of the mold.
  14. Place a layer of eggplant on top of the sauce.
  15. Sprinkle some Parmesan and mozzarella over the eggplant layer.
  16. Cover the layer with a lasagna plate.
  17. Repeat the layers, finishing with a final topping of parmesan and mozzarella.
  18. Sprinkle breadcrumbs over the lasagna.
  19. If you want to freeze the lasagna, let it cool at this point.
  20. When you’re ready to make the lasagna, preheat the oven to 200°C/180°C fan/gas 6.
  21. Bake the lasagna in the oven for 25-30 minutes or until golden brown and bubbling.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
460 22g 10g 44g 11g 6g 24g 1.99g

Equipment and tools

  • baking pan
  • Knife
  • frying pan
  • wooden spoon
  • grater

Allergen information

This recipe contains the following allergens:

  • Cheese (Parmesan, Mozzarella)

Storage and leftovers

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a portion in the microwave or bake in the oven until heated through.

Health Benefits of Melanzane Lasagna

Health Benefits of Melanzane Lasagna

Melanzane lasagna, also called eggplant lasagna, is a delicious and nutritious dish that offers several health benefits. Made with a variety of healthy ingredients, this dish can be a healthy addition to your diet. Let’s explore some of the health benefits of Melanzane Lasagna:

1. Rich in nutrients

The main ingredient of Melanzane lasagna is eggplant, also called eggplant. Eggplants are low in calories but rich in essential nutrients such as fiber, vitamins (C, K and B6), minerals (potassium and manganese) and antioxidants. These nutrients support overall health and contribute to various body functions.

2. Rich in antioxidants

Eggplants are rich in antioxidants, especially nasunin, which gives the vegetable its deep purple color. Antioxidants protect your body from cell damage caused by harmful free radicals and reduce the risk of chronic diseases such as heart disease, cancer and aging.

3. Heart healthy

The olive oil used in this recipe is a healthy source of monounsaturated fats, which may help lower LDL (bad) cholesterol levels and reduce the risk of heart disease. Additionally, eggplant and tomato-based tomatoes are rich in potassium, which is known to support heart health by regulating blood pressure.

4. Supports digestive health

The fiber found in eggplant and fresh lasagna sheets can promote healthy digestion and prevent constipation. Adequate fiber intake is essential for maintaining a healthy digestive system and preventing indigestion.

5. Weight management

Melanzane lasagna can be a valuable addition to a weight control diet. Due to its low calorie and high fiber content, it can help you feel full and satisfied with smaller portions, reducing overall calorie intake. Additionally, the combination of fiber and nutrients in the dish can support long-term weight loss efforts.

6. Bone health

Parmesan cheese, one of the toppings used in this recipe, is a rich source of calcium necessary for strong and healthy bones. Calcium, when combined with vitamin D from sunlight or other sources, can help prevent osteoporosis and other bone diseases.

7. Versatile and customizable

Melanzane lasagna is a versatile dish that can be adapted to different dietary preferences and needs. If you eat a vegetarian or plant-based diet, you can use vegetarian alternatives instead of animal ingredients such as parmesan and mozzarella. This adaptability allows a wide range of people to enjoy the health benefits of melanzane lasagna.

Remember: moderation is the key to enjoying any dish, even healthy ones. Melanzane lasagna can be a delicious and nutritious option for a balanced diet, but it is important to consider portion sizes and the overall composition of your meals. Enjoy this delicious dish while reaping its many health benefits!

Tip: Prepare frozen

To cook straight from the freezer, preheat your oven to 180°C/160°C fan/gas 4. Cook the lasagne, covered, for 1½ hours. Then increase the oven temperature to 220°C/200°C fan/gas mark 7 and cook uncovered for a further 30 minutes. Alternatively, you can thaw the lasagna at room temperature overnight, refrigerate and cook as described above, adding another 10 minutes to the cooking time.

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