You do not have this type of lasagna for sure, and if you try it you will fall in love with it. In this recipe, the eggplant is used to reduce the amount of carbohydrate instead of the lasagna sheet. This delicious lasagna is a combination of vegetables and proteins that come from cheese. Vegetables are rich in fiber and cheese is also rich in protein, which means two of the most important components of persistence.
ingredients:
- 3 large eggplants
- 3 tablespoons Extra Virgin Olive Oil
- 2 cups of tomatoes crushed
- A second cup of freshly ground basil
- 3 teaspoons of garlic peeled
- A cup of spinach sliced
- 2 and a second cup of Ricotta cheese
- A quarter cup of chopped Parmesan cheese
- One second teaspoon of pepper powder
- A cup of Mozzarella cheese is fragmented
recipe:
Place the wicker trays in the middle and top of the oven, heat the oven to 425 degrees Fahrenheit. Bake two cooking trays with baking spray or some oil.
Slice each one eggplant one and a half centimeters long. Leave additional or broken cuts. You should have about 24 cuts of eggplant. Pour a teaspoon of a teaspoon on a slice of eggplant and let it stay for 15 minutes.
Dry the eggplants with a clean, clean cloth and grease the two sides with a brush. Place the eggplant slices on the pan if you have to cut the slices slightly. Fry the eggplant until it is soft and slightly brown, shake the pan for about 20 minutes from the top down to the middle. Then let it cool slowly.
Add the tomatoes, one fourth of Basil's cup, two teaspoons of garlic and one fourth of the remaining salt in a bowl. Spread a second cup of this composition in one of the cooking trays. Press the spinach to remove excess fluids. Add spinach, ricotta, parmesan, pepper and a teaspoon of remaining garlic in a medium bowl.
When the eggplants are cooled enough, place a teaspoon of Ricotta Mix on each cut. When pouring on all the slices, place them on the cooking tray. Also put on the remaining tomatoes.
Cook the eggplants on the middle tray until the tomatoes are hot and boil. About 40 to 45 minutes. Remove the tray from the oven and heat the top of the oven.
Put the mozzarella cheese on the rolls, then place it under the top of the oven until the cheeses melt and start to brown, about one to two minutes. Cast a quarter remaining basil on rolls and serve.
nutritional facts:
The ingredients mentioned in this recipe are for 6 servings. Each serving includes 4 eggplant rolls.
The information that follows is about a serving of this meal.
- Calories: 373
- Fat in a snack: 21 grams
- Saturated fat per serving: 9 grams
- Fiber in a serving: 9 grams
- Carbohydrates per serving: 29 grams
- Protein in a serving: 22 grams
- Folate in one serving: 123 mg
- Cholesterol per serving: 47 mg
- Sugar at a snack: 12 grams
- Vitamin A per serving: 4025 IU
- Vitamin C per serving: 15 mg
- Calcium per serving: 534 mg
- Fever in one serving: 3 milligrams
- Sodium per serving: 656 mg
- Potassium per serving: 1079 mg
Source: @foodofficial