Lasagna Recipes is an incredible amount.
With what they do not cook Italian casserole, even with eggplants. Original? Amazingly delicious!
Eggplant Lasagna - General Cooking Principles
Lasagna sheets can be cooked on your own, but it is easier to use purchased dough. Preliminary preparation is carried out according to the instructions on the package. Some sheets require soaking, others boiling. The size of the test is also different. You can find large layers on the whole shape or very small pieces. In any case, they need to be laid in one layer, alternating with the filling.
Eggplants are always fried before filling. If necessary, before this vegetables soaked in saline, rinsed, dried.
What else is put in the filling:
• tomatoes, onions, garlic and other vegetables;
• chicken, meat;
• mushrooms;
• cheeses of different types.
The filling can be watered with sauces. In the classic version this is bechamel, but you can take any other sauces. The top is filled with hard cheese, which melts well and gives a beautiful crust.
Baking lasagna consists of two stages. First, the dish is prepared under a layer of foil, then bake in the open form. It is necessary for a beautiful crust to appear on the surface.
Simple eggplant lasagna
For lasagna with eggplants for this recipe uses large sheets, a total of 4 pieces. But you can lay out the layers and from small pieces of dough.
Ingredients
• 4 sheets of lasagna;
• 2 eggplants;
• 2 tomatoes;
• 0.3 kg of parmesan;
• some oil.
For a simple bechamel sauce:
• 800 ml of milk;
• 3 tablespoons flour;
• 120 g of oil draining .;
• 2 tsp. salts;
• pinch of nutmeg.
Cooking
1. Washed eggplants should be cut into slices, smeared with vegetable oil and baked in the oven.
2. For bechamel sauce need a pan. Melt butter in it, add flour, stir, heat a minute. Pour in milk. As soon as the mass begins to thicken, add salt and nutmeg. Cool it down. 3. Grease the heat-resistant form with three spoons of sauce, put a sheet of dough. On it pieces of eggplant, pour the sauce, sprinkle with a fourth of parmesan or other hard cheese.
4. Cover with a sheet of dough. The second layer is formed similarly to the first.
5. In the third layer, add the tomatoes, alternate them with slices of eggplant. Also pour the sauce, pour some of the cheese.
6. Cover the lasagna with the last sheet, pour in the sauce and cover with cheese.
7. Cook the dish under the foil at 180 degrees for about half an hour.
8. Then add the temperature to 210, remove the foil from the dish, bake another 10-12 minutes, after the appearance of a beautiful crust, the dish can be removed.
Vegetable lasagna with eggplants and ricotta
Option very juicy vegetable lasagna with eggplant. The dough is used ready, enough one pack of medium size. Tomatoes can be used fresh or canned in their juice.
Ingredients
• 2 glasses of grated zucchini;
• 1 bunch of greens;
• 1 onion;
• 2 eggplants;
• 1 pack of dough sheets;
• 400 g ricotta cheese;
• 200 g of hard cheese;
• 700 grams of tomatoes;
• 2 carrots;
• 3 cloves of garlic;
• oil, spices.
Cooking
1. Eggplants need to be cut into circles, sprinkle with salt, leave for a while. Then they need to be washed, dried, fry in a pan.
2. YOU another pan need to cook vegetable mince. Pour the oil, fry the onions and carrots in it, add the chopped tomatoes, evaporate the excess moisture, fill the minced meat with salt,
3. Ricotta should be mixed with grated zucchini, garlic, chopped greens. Hard rub just hard cheese, but don't add it anywhere.
4. Put half of the tomato paste in the forms, cover with a sheet of dough. Spread eggplant, make a layer of half the cheese mass with zucchini.
5. Cover again with a sheet of lasagna, lay out the eggplants, curd with zucchini, cover the whole thing with tomato minced meat with carrots.
6. Now the top of the dish should be filled with grated cheese.
7. Cover the form with foil, bake for 30 minutes at 170 degrees.
8. Remove the foil, cook another 20 minutes at 200 degrees.
Lasagna with eggplants and minced meat
Meat version of lasagna, which is prepared without bechamel sauce. Instead of ricotta cheese, you can use ordinary cottage cheese, but preferably fat. Ideally, rustic cottage cheese from sour milk.
Ingredients
• 500 grams of minced meat;
• 3 eggplants;
• 3 cloves of garlic;
• onion head;
• 400 g tomatoes in own juice;
• ricotta (cottage cheese) 0.5 kg;
• 100 g parmesan;
• sheets of lasagna.
Cooking
1. Chop the onion, put it in a frying pan with hot oil, you can use fat. Stir a minute.
2. Dice eggplant centimeter cubes, fry in a pan with onions.
3. Add minced meat. With him a long time to fry is not necessary. As soon as the meat loses its pink color, turns gray, you can add chopped tomatoes along with the juice.
4. Salt the filling, evaporate the water and turn it off.
5. Mix ricotta or cottage cheese with salt, garlic, add half of parmesan.
6. You can collect lasagna. Put a little stuffing in the form, cover with sheets. Spread a layer of minced meat on the dough, grease with cheese mass. Layers are repeated until the stuffing is over.
7. Top is covered with sheets of dough, greased with curd with garlic, covered with Parmesan.
8. Bake lasagna at 200 degrees for a quarter of an hour under the foil, then another 20 minutes without coating.
Lasagna with eggplants and mushrooms
Mushroom Lasagna variant with eggplants. You can add minced meat to it, it will be even tastier. Recipe with bechamel sauce.
Ingredients
• 300 g of champignons;
• 3 onions;
• 3 eggplants;
• sheets of dough;
• 2 tablespoons of pasta;
• oil, spices;
• 300 grams of cheese.
Sauce:
• 500 ml of milk;
• 1.5 tablespoons of flour;
• 80 g of oil.
Cooking
1. Peel the onion heads, chop finely, transfer to a frying pan with oil and fry a little.
2. Add chopped mushrooms, cook together. Ten minutes is enough. Transfer to bowl.
3. Add butter to the pan, warm it up, lay out the diced eggplants. Brown the pieces over high heat.
4. Add to the eggplant diluted in 100 ml of water, pasta, spices, put previously fried mushrooms, simmer together until all the tomato has evaporated. 5. For the sauce, fry the flour in melted butter, fill with milk. Warm up constantly stirring. The thickened mass must be salted, pepper, removed from the heat and cool.
6. Rub the cheese, divide in half. Put one piece in the sauce, stir.
7. The bottom of the form should be greased with sauce, put sheets of lasagna. On them mushroom stuffing with eggplant, then the cheese mixture with sauce.
8. Repeat the layers two more times.
9. Cover the top with sheets of dough, pour the sauce and thickly pour previously deferred cheese.
10. Prepare the dish for half an hour under the foil at 180. At the very end you need to set the temperature to 220, give the cheese a nice roast.
Lasagna with eggplants and chicken
The option of a hearty dish, which is chicken. If you want to simplify cooking, you can take smoked breast. With her, too, get tasty.
Ingredients
• sheets of lasagna;
• 3 eggplants;
• 500 g fillets;
• 250 grams of cheese;
• 4 tomatoes;
• butter;
• 2 onions;
• seasonings, garlic.
Bechamel sauce cook according to the recipe above in the same quantity.
Cooking
1. Dice the onions, fry for a minute.
2. Chicken, too, cut into small cubes, add to onions. Brown the pieces lightly. You can use minced chicken, salt, season with any spices, cool.
3. Eggplants, too, cut into cubes, fry separately, cool, mix with chicken.
4. Tomatoes need to be washed, cut into slices.
5. In the bechamel, add garlic, 150 g of grated cheese, the rest set aside for the top layer.
6. Going to dish in the usual way. Place the bottom of the form with the sauce, lay out the sheets of lasagna, then the filling with eggplants, a layer of sauce and tomato circles.
7. Make another 2-3 layers.
8. Lay the top of the sheets of dough, pour the remaining sauce. The dish is poured with cheese, put in the oven.
9. Bake at 200 degrees 20 minutes under the foil, then the same amount in the open form.
Lasagna with eggplants without dough
A variant of lasagna, for which dough sheets are not even needed. That reduces not only financial expenses, but also calorie content of the dish.
Ingredients • 2 large eggplants;
• 1 small zucchini;
• spices, olive oil;
• 1 pepper;
• 3 tomatoes;
• 250 g of feta cheese;
• 50 g of hard cheese;
• soy sauce;
• 2 tablespoons sour cream;
• 0.5 bunches of parsley.
Cooking
1. Squashes and eggplants are cut along the plates from 0.5 to 1 centimeter, alternately fried in olive oil.
2. To remove the grease, put the pieces on paper towels.
3. Pepper should be cut into strips, chopped parsley, turn the cheese and tomatoes into small cubes. Mix everything together, season with soy sauce and any spices to your taste.
4. Lay out a layer of their eggplants, then the vegetable mass.
5. Now a layer of zucchini, again filling. Repeat one more time.
6. Lay out the top of the eggplant or zucchini, you can spread out alternately all that is left.
7. Top is coated with sour cream, covered with grated hard cheese.
8. Bake this lasagna without foil. Temperature 200, time 20-30 minutes.
Eggplant Lasagna - Tips and Tricks
• To keep the lasagna from falling apart, the dish keeps its shape, do not cut it right away. Let stand a little, get stronger.
• When boiling dough, use plenty of water. Per 100 g of dry product will require at least a liter.
• To make the dish stronger, you can lay the dough crosswise. First put the sheets along, then lay out the stuffing, the next strip should be laid across.
• Sauce turned out a little, nothing to pour the dish? You can use regular sour cream with spices or mayonnaise. Cover a layer of sauce, cheese chips.
How to make homemade mayonnaise? Simply!
