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Lasagna with meat and eggplant

Lasagna with meat and eggplant

For starters we prepare red sauce.

We clean the eggplant.

Cut it into cubes and sprinkle it with lemon juice.

Heat a little oil in a saucepan, put the eggplant and cook for 2-3 minutes.

Take it out in a bowl and add a little more oil and meat (chopped or diced).

We brown it nicely on all sides.

Add the tomato juice, eggplant, sliced ​​garlic, basil, salt and pepper to taste and leave everything on medium heat, with a lid, for 20-30 minutes.

In the meantime we are preparing bechamel sauce.

Melt the butter in a saucepan, add the flour and mix on the fire for two minutes.

Set aside and add the cold milk little by little.

Season everything with salt, pepper and nutmeg and keep on the fire until the sauce begins to thicken and peels off the walls of the dish.

Prepare a heat-resistant dish (I put in an oven tray) and put as follows:

a layer of bechamel sauce (divide ochiometrically to reach you), lasagna sheets, red sauce, bechamel sauce, cheese or mozzarella, another layer of leaves, red sauce, bechamel sauce and cheese and we finish with a third layer of leaves over which we put bechamel sauce and cheese or mozzarella.

Put the dish in the preheated oven, at 175 degrees, and keep it until it browns nicely.

Polenta lasagna with eggplant and tomato sauce

3 large eggplants
two tablespoons olive oil
a medium onion
four cloves of garlic, press
one kilogram of small tomatoes, or 2 cans of tomatoes
a quarter teaspoon of salt
a tablespoon of balsamic vinegar
a bunch of basil
black pepper
polenta harder.

Method of preparation

1. Preheat the oven to 220 degrees, and in the meantime put a pot on the fire, at medium temperature, and heat the olive oil. Add the onion and garlic, finely chopped, and stir for several minutes.

2. Now add the canned tomatoes, or the finely chopped tomatoes, and mix for 30 minutes on low heat. Add the vinegar and basil and season with salt and pepper.

3. Then heat a grill pan on the fire, then put the eggplant slices until soft, 2-3 minutes. Then keep them separate.

4. Next step: put tomato sauce on the bottom of a ceramic pot that you will put in the oven. Then place the eggplant slices, then put the sauce over the slices again, then place the slices of a harder piece of polenta.

10 Eggplant Lasagna Recipes

Following a healthy diet, sometimes new alternatives are needed to innovate the menu and strengthen dedication, so as not to hinder the achievement of goals. Keeping the body in shape can be guaranteed with natural foods, but when we have the freedom to prepare the dish, everything becomes more motivating, which leads us even more to reach the body we want.

This is one of the main foods that has a presence in food re-education, and the benefits of eggplant are enough to convince you to eat it. Given this, below you can find some light egg lasagna recipes that can innovate your menu without leaving the diet plan with extra calories.

The benefits of light eggplant lasagna

Eggplants can help reduce bad cholesterol, in addition to providing vitamins and minerals for the proper functioning of the body. Eggplants still rely on phenols, which act with an antioxidant effect, thus ensuring an anti-inflammatory action and reducing the impact of free radicals.

By consuming a 100 gram serving of eggplant, you can count on fiber, B vitamins and minerals such as iron, zinc, phosphorus, calcium and even magnesium. It is noted that it is a food rich in water, which helps you keep your body properly hydrated. For those who want to lose weight, recipes for light lemon lasagna can help, because dietary fiber can support the proper functioning of your gut, benefiting from the elimination of toxins that are dispensable to the body.

The nutrients present in eggplant can act in the best structure of the bones, in strengthening the immune system and still supporting muscle contraction and metabolism, which is convenient not only for those who want to lose weight, but also to promote the process of gaining muscle. and hypertrophy. Vitamin C in food can also stimulate the absorption of iron, which assists in the immune system, reflecting the good development of training. All these benefits can be obtained, simply choose the most suitable recipe for your taste, there are a lot of options.

1. Lasagna recipe with chicken and cheese


  • 3 eggplants (sliced)
  • 3 tomato sauce
  • 300 grams of the light mozzarella polengui (slices)
  • 1 chopped chicken breast
  • Season to taste

Method of preparation

  • Cook the chicken breast in water, cut and store.
  • In a baking dish, arrange a layer of eggplant, which should be superimposed on a layer of mozzarella, then on tomato sauce, chopped chicken and so on to the top of the baking sheet.
  • The last layer should be eggplant overlaid with sauce.
  • Preheat the oven to medium.
  • Bake for one hour on low heat.
  • Squeeze the Parmesan cheese at the time of serving.

2. Beef lasagna recipe


  • 1 kg of eggplant
  • 400 grams of natural tomato extract
  • 1 medium onion
  • ½ kilogram of beef (preferably lean)
  • 100 grams of chopped green olives
  • 200 grams of cheese the light mines (cut into cubes)
  • Fresh Parmesan cheese (grated per hour)
  • Vasile to taste
  • They taste good
  • It tastes good

Method of preparation

  • Sterilize the ingredients without removing the peel, cut the eggplant into thin slices and let it cook for at least 5 minutes. If desired, add salt to taste.
  • After cooking, reserve it in a separate refractory.
  • Mix with onions, then add beef, natural tomato extract, olives and spices of your choice. Wait for cooking.
  • In a refractory, make a layer of eggplant, overlaying it with a layer of slaughtered beef, following the cheese cubes.
  • One should make layers on top of the refractory, finishing with grated Parmesan cheese.
  • Bring the eggplant lasagna light to the oven, wait for gratin for about 5 minutes.
  • Continue serving.

3. Lasagna recipe with cottage cheese


  • 2 large eggplants (slices and peel)
  • 3 fresh tomatoes (without skin and chopped)
  • 1 medium onion
  • 2 tablespoons coconut oil
  • 2 tablespoons cottage cheese
  • 2 teaspoons garlic
  • They taste good
  • It tastes good
  • Piper of the kingdom to taste

Method of preparation

  • Blood and slice eggplant.
  • Combine spices and seasonings.
  • Heat a frying pan and cook until golden brown on both sides
  • With a pan aside, melt the onion and garlic.
  • In a hot pan, grill for two minutes on each side and set aside.
  • In another pan, cook the onion.
  • Add the two skinless tomatoes until finely chopped.
  • Add basil leaves, salt and pepper to taste.
  • Cut the last tomato into thin slices.
  • Start with a layer of grilled eggplant, followed by a layer of tomatoes, cheese and so on.
  • Bring the lasagna to the oven and fry for 15 minutes.
  • After cooling, serve.

4. Eggplant lasagna with turkey breast and cheese


  • 2 eggplants (slices)
  • 1 medium onion (processed)
  • 2 cloves of perforated garlic
  • 500 mg of tomato sauce
  • 100 grams of turkey breast
  • 300 grams of white cheese
  • 2 tablespoons coconut oil
  • Piper of the kingdom to taste
  • It tastes good

Method of preparation

  • In a pan, add coconut oil, onion and garlic, sauté.
  • Add the tomatoes and spices.
  • Grease a baking dish with a little coconut oil and cover the first layer with eggplant.
  • Cover with the sauce, still hot, after the turkey breast and white cheese.
  • Make the following layers in that order.
  • The last layer should be the sauce overlaid with cheese.
  • Bake and bake for 25 minutes.

5. Vegetarian Veggie Lasagna Recipe


  • 2 eggplants (sliced ​​and peeled)
  • 1 the light organic vegetable broth
  • Piper of the kingdom to taste
  • Vasile to taste
  • It tastes good
  • 300 grams of grated ricotta
  • 3 tablespoons skim milk
  • 2 kg of tomatoes (peeled and cut)
  • 1 medium onion processed
  • 2 cloves of perforated garlic

Method of preparation

  • Arrange eggplant slices on a baking sheet, seasoning.
  • Let them soak in the spices for at least 20 minutes.
  • Remove the spices and dry them with paper towels.
  • Dissolve the vegetable broth and serve with it.
  • Put them in the oven and let them fry for 20 minutes.
  • In a refractory, combine ricotta with skim milk to creamy consistency. Leave him alone.
  • To prepare the tomato sauce, combine the onion, garlic, salt, basil and tomatoes. Take the fire and let it cook. After cooking, process it in a blender and pass through a sieve.
  • Turn the sauce over the heat and let it thicken.
  • To assemble, make a layer of eggplant, overlaying it with a layer of ricotta cream, followed by the sauce prepared with tomatoes.
  • Cover with foil and bake.
  • After browning, take it out of the oven and serve with a salad dressing.

6. Recipe for light eggplant lasagna with corn and peas


  • 1 eggplant (sliced ​​and peeled)
  • 1 tomato (without skin and slices)
  • 1 small pepper
  • 1 medium onion
  • 3 tablespoons peas
  • 3 tablespoons corn
  • 1 tablespoon coconut oil
  • 2 tablespoons olive oil
  • 3 tablespoons tomato sauce
  • They taste good
  • Vasile to taste

Method of preparation

  • Prepare the eggplants, cut them into thin slices and fry them in olive oil until golden.
  • Part, combine for the sauce, with bell peppers, onions, tomatoes and tomato sauce, also adding peas and corn.
  • In a refractory, grease with coconut oil, laying a layer of eggplant, overlaying it with the prepared sauce. Interleave the layers.
  • Bake and bake. Until the eggplant looks very golden.

7. Recipe for lasagna from eggplant light to bolognese


  • 4 eggplants (sliced ​​and peeled)
  • 300 grams of lean beef
  • 1 medium onion (processed)
  • 300 grams of natural tomato sauce
  • 1 cup (200 ml) water
  • 200 grams of light minas cheese (cut into cubes)
  • 1 tablespoon fresh Parmesan cheese (freshly grated)

Method of preparation

  • Bake the eggplants, slices, let them cook for about 5 minutes.
  • Part, savor with onion and tomato sauce, adding beef and water.
  • In a refractory, arrange a small sauce under the first layer of eggplant.
  • Overlay the layer with cheese easy and with a little sauce.
  • Continue to whip the lasagna with this sequence of layers, finishing with grated cheese to finish.
  • Bake for 5 to 8 minutes. Serve hot.

8. Lasagna recipe for candle sauce with vegetables


  • 4 eggplants (peeled, sliced)
  • 1 medium pepper (chopped)
  • 1 medium onion (processed)
  • 1 kg of tomatoes (without skin and seeds)
  • 3 cloves of garlic (pounded)
  • 5 tablespoons olive oil
  • ½ grated ricotta pounds
  • ½ cup of green olives
  • Piper of the kingdom to taste
  • Vasile to taste
  • Parsley to taste
  • Rosemary to taste
  • It tastes good

Method of preparation

  • Arrange eggplant slices in a baking dish.
  • Then cook the eggplants in cubes, with the peppers, olives and onions processed. This sauce should be superimposed on the eggplant layer, already placed on the bottom of the baking sheet.
  • Cover the combination with rosemary and olive oil.
  • In a separate refractory, combine the chopped tomatoes with garlic, olive oil, salt, basil and pepper. Mix well.
  • With this combination, form a layer on the eggplant.
  • Combine the grated ricotta with the chopped parsley and arrange the last sauce.
  • Form the layers, always following this order of layers.
  • When you reach the top of the refractory, finish a layer of sliced ​​tomatoes, grated ricotta and, if desired, fresh parmesan cheese, grated per hour.
  • Put the lasagna in the oven and leave it brown.
  • It is recommended to wait 3 minutes, cool, serve.

9. Recipe for Sweet Eggplant Lasagna


  • 2 large eggplants (sliced)
  • 2 onions (processed)
  • 3 cloves of perforated garlic
  • 3 tablespoons coconut oil
  • 3 natural tomato sauces
  • ½ grated ricotta pounds
  • 4 tablespoons light cream
  • 2 eggs
  • Parsley, chopped to taste
  • Vasile to taste
  • Piper of the kingdom to taste
  • It tastes good

Method of preparation

  • Cut the eggplant and bring to a boil for about 5 minutes.
  • After cooking, allow to drain.
  • Stir in coconut oil, garlic and onion, but do not let them brown. Add the tomato sauce and wait for it to boil. Let it cook.
  • On this side, mix the ricotta with the eggs, light cream and the chosen spices.
  • To spread the baking dish, use a little of the prepared sauce.
  • Arrange the first layer, with eggplant slices, overlaying it with the prepared sauce, sprinkling grated ricotta.
  • Make the following layers, always following this sequence. Finish with grated ricotta.
  • Bake and bake until golden brown.
  • Wait for it to cool, then serve.

10. Tuna lasagna recipe


  • 2 eggplants (500 grams / slice)
  • 2 tablespoons olive oil
  • 2 cloves of perforated garlic
  • 1 chopped onion
  • ½ tablespoon of tomatoes (without skin and without seed)
  • 1 cup natural light tuna (in water)
  • ½ cup of green olives (chopped)
  • 1 and 1/2 cup (grams) of lightly grated minas cheese

Method of preparation

  • After slicing the eggplants, free them in a pan, then set them aside.
  • To prepare the sauce, prepare a salad with onions, garlic and olive oil.
  • When the golden color is obtained, add the tomatoes, tuna and olives. Let the sauce cook and turn off the heat for about 10 minutes.
  • At the bottom of a baking sheet, make a layer of eggplant, overlaying it with tuna sauce, grated mince cheese and so on.
  • After filling the entire height of the baking sheet, bring the lasagna to the oven for at least 20 minutes or until the cheese melts.

What’s the tip for a delicious recipe for light eggplant lasagna? Comment below!

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If you haven't tried cauliflower rice to replace the traditional low carb diet, this method of preparation is infallible and you will definitely love it! Cauliflower rice tastes very light. It can be used under a sauce or as a base for a main course, such as a & quotorez & quot, salad, for example. You think you're getting ready

Does the sprocket gain fat or lose weight? Is it really nutritious? Does it really have a role in controlling hunger? Pine nuts, as the name suggests, are pine seeds and, as I said, it is very common in the south and southeast of the country, including the symbol of the state of Paraná. She was already very

The tastiest vegetarian lasagna recipe

Many who have an omnivorous diet believe that a vegetarian lifestyle it means eating with & # 8220grass & # 8221, tasteless salads, very simple foods and without any flavor. Well, those who believe this are sorely mistaken. During the period when we eat meat, I did not manage to discover even 10% of the tastiest dishes, and some dishes, apparently made exclusively to be cooked with meat, have a much better taste without. This is also the case with the recipe vegetable lasagna which I will share with you today and also a vegetarian sarmalutes, whose secret I will reveal to you soon. The vegetarian lasagna experiment was done on a few convinced carnivores and passed the taste test with flying colors.

In addition, in addition to the formidable taste it has, this recipe is more light than traditional meat lasagna because it does not contain animal fats and it is easier to cook. So more time for you, more attention to your body!

Eggplant with beans & # 8211 an unusual recipe with incredible taste!

& # 8220Bean Eggplants & # 8221 & # 8211 a delicious seasonal dish with an unusual but incredibly good combination. This vegetarian food is very simple to prepare, it is delicious, extremely aromatic and consistent. Eggplant beans are tasty both hot and cold. Serve them with pleasure!


& # 8211 250 g boiled beans (canned)

& # 8211 1 teaspoon ground coriander


1. Cut the eggplant into cubes and place in a saucepan.

2. Pour olive oil on top and fry for 5 minutes until ready.

3. Finely chop the onion and tomatoes and add them to the eggplant.

4. Add the chili pepper pieces and spices.

5. Saute the vegetables over low heat for about 7 minutes until the onion is ready.

6. Add 1/2 cup of water if necessary. Salt to taste.

7. Add the boiled beans.

8. Finely chop the dill, basil and garlic, add the ingredients to the pan, mix and place the food on a plate.

Eggplant lasagna with mozzarella & # 8211 feel all the flavor of summer in one plate!

Eggplants are very popular vegetables, which are present in all cuisines of the world. They can be fried, baked, boiled, stewed or marinated. Below is an Italian-style baked eggplant recipe. They are particularly fragrant, delicious and filling. The appetizing golden crust of cheese will not leave anyone indifferent.




1. Wash the tomatoes and make an x-shaped cut. Put the tomatoes in a saucepan with boiling water for 15 seconds. Remove the tomatoes from the pan and arrange them in a bowl of cold water.

2. Peel an onion and cut it into small cubes.

3. Finely chop the garlic.

4. Drain the water and peel the tomatoes. Cut them into small cubes.

5. Pour 1.5-2 tablespoons of oil into a thick-bottomed pan. Allow the pan to heat slightly and add the onion. Fry it until it becomes semi-transparent. Add the garlic and stir. Fry for another 1-2 minutes.

6. Add the tomatoes and 1.5 teaspoons of salt to the pan. Stir. Fry over low heat, without a lid, for about 30 minutes.

7. If desired, you can pass the tomato sauce through a sieve or chop with a food processor.

8. Wash and peel the eggplant. Cut them into 1 cm thick slices.

9. Sprinkle the eggplant slices with salt on both sides. Arrange them on a kitchen towel and leave them at room temperature for 10 minutes.

10. In a bowl, beat 3 eggs with 0.5 teaspoon of salt. Wipe the eggplant slices with a kitchen towel to remove excess salt and moisture.

11. Pour flour and breadcrumbs into separate bowls. Pass each slice of eggplant through the flour, then through the beaten egg and breadcrumbs. Fry them in a deeper pan with hot oil at 180 ° C until golden brown.

12. Arrange the fried eggplant on a kitchen towel to remove excess oil.

13. Prepare the bowl in which you will bake the eggplant. Grease it with tomato sauce. Arrange a layer of eggplant in the bowl, followed by a layer of mozzarella (cut into slices of about 3 mm). Sprinkle with grated Parmesan cheese, grease with tomato sauce and sprinkle with chopped basil.

14. Alternate two or three layers of eggplant.

15. The last layer is mozzarella cheese with parmesan.

16. Bake the eggplant in the preheated oven at 180 ° C for 20 minutes, until a golden crust forms.

Watch the preparation in the video below.

Our team wishes you good luck with your loved ones!

Lasagne alla bolognese & # 8211 traditional Italian recipe

Lasagne alla bolognese & # 8211 traditional Italian recipe. Is the lasagna sheets boiled before? How to make lasagna with minced meat, tomato sauce and white sauce (bechamel). Italian recipes. Baked pasta recipes (pasta al forno). Lasagna recipes.

Both my son and I are big lasagna fans. But great! Okay, he's probably out of sympathy for Garfield. What is certain is that I often hear the question: when do we eat lasagna? Most often I make these lasagna alla bolognese with classic Italian ragu and bechamel sauce.

Sometimes I also put mushrooms (the recipe here) but we are already talking about another recipe.

About how to make bolognese sauce (ragu alla bolognese) according to the authentic Italian recipe I told in detail here. Beef is traditionally used, but the beef-pork mixture is also accepted. It is recommended that this sauce be prepared a day in advance to shorten the cooking time of the lasagna.

My sources of inspiration (actually confirming the information I already had about lasagna) were Giallo Zafferano & # 8211 the most read Italian cooking blog and Il Cucchiaio d & # 8217Argento.

Is the lasagna sheets alla bolognese boiled or not?

Controversial question with even more controversial answers on social media pages. Some swear that the sheets must be cooked well, otherwise they do not "penetrate", others bet on scalding these sheets, and others put the dry sheets, directly from the package (this is the correct version). Let's answer a few questions for the first time:

  • How do we choose lasagna sheets? We choose the sheets according to the quality. There are many Italian brands of lasagna made with durum wheat from which pasta comes out sensational. They don't have to be expensive brands. The box must be written without boiling (senza precottura). You can also make lasagna sheets at home. You can find the recipe here.
  • What recipe do we use? The recipe for lasagna should primarily include a lot of sauce. This sauce (bechamel sauce and tomato sauce from ragu bolognese) will cook and soften the lasagna sheets. If the recipe is not good, the sheets will not soften and the fault is not the sheets but the recipe.
  • How long and at what temperature do we cook lasagna? Obviously, if the time is insufficient and the temperature is too low or too high, the sheets will not soften properly.
  • DO WE BOIL OR NOT SHEETS BEFORE PREPARATION?NOT. It is clear that if you follow the recipe and the rules above You will NOT have to boil the sheets. I also tried boiling the leaves many, many years ago when there were still no lasagna plates that did not require boiling. They stick to each other, break, crack. They can only be boiled individually, glued to the paddle, then burned by hand. Then they should be removed from the pot and drained over a large area (takes up space) and the time allotted for this unnecessary maneuver is very long. Why would I do that if it's not necessary?

IN CONCLUSION: Follow the recipe and choose quality lasagna sheets. You will get a sensational alla bolognese lasagna!

Lasagna is a fairly expensive dish that is patiently prepared. It is usually on the Italian Sunday table. Oana he even talked about it with Chef Carlo Casoni the Parma. He listed the many ways that make up a "Sunday lunch" in the family (in that region).

From these quantities results 8-12 servings baked in 2 trays of 24 & # 21524 de lasagne alla bolognese & # 8211 traditional Italian recipe. You can also use a single large tray of 35 x 35 cm or 40 x 30 cm. In all cases the tray must be at least 5-6 cm high. If you find the amount too large then halve the recipe.

Tomatoes are washed, wiped and cut into slices.
The eggplants are washed, wiped with a paper towel, then the skin is cut from tail to tip, from cm to cm.
Eggplants are cut into 1 cm wide slices and sprinkled with salt, drained on a slightly inclined shredder for about 15 minutes, to drain the bitter juice.
Lightly heat the oil and fry the eggplant slices on both sides, then drain them on paper towels.
While the eggplant is draining, lightly brown the tomato slices and prepare the filling.
In a saucepan, heat the minced meat for 10 minutes, and when it changes color slightly, add the finely chopped onion and taste with salt and pepper.
Let it cook for 10 minutes and add the finely chopped greens.

In a tray, greased and lined with breadcrumbs, place a row of eggplant slices, a row of meat, a row of tomatoes, then a row of meat, and on top a row of eggplant slices.
Grate cheese on top and place slices of tomatoes from place to place, sprinkle with dried oregano.
Bake in the oven for 20 minutes, to lightly brown the tomatoes.

Eggplant moussaka is delicious with a healthy portion of sour cream.

Lasagna ingredient

  • 5 fresh lasagna sheets (mine were raw, 20/30 cm in size, but you can also use dried lasagna sheets)
  • 700 ml. of sos bechamel
  • 800 ml. of sos ragu
  • butter for greased tray
  • cheese, preferably about 100 grams of parmesan, plus 80-100 grams of mozzarella for au gratin

Prepare lasagna

Read the instructions on the package carefully, there are ready-made sheets for which this step is no longer needed. You can use both homemade lasagna sheets and commercial sheets.

Assemble lasagna in tray

1. Grease the pan with plenty of butter, then pour a layer of bechamel sauce, enough to cover the bottom of the tray. On top of this first layer of bechamel sauce is arranged a layer of lasagna sheets.

2. Place a thin layer of paper on top of the sheet again sos bechamel. Continue with a generous layer of sauce ragu & # 8211 click for recipe.

3. The same sequence is observed continuously: lasagna sheet + bechamel sauce + ragu sauce. The ragu sauce must be completely distributed in the three 4 layers, from the bechamel sauce a reserve is kept. Optionally, between the layers you can add the pieces of mozzarella, which will melt pleasantly, but will raise even more the amount of calories of an already consistent preparation.

4. Place the last layer of sheets in the tray. Cover the last layer of pasta with the preserved bechamel sauce.

Bake the lasagna oven

5. Wrap the tray with an aluminum foil in which some perforations are made and put it in the preheated oven at 180 ° C, for 30 minutes. If you have a tray with a lid, all the better, use that one. After this time, remove the aluminum foil / lid and spread on top a generous layer of grated Parmesan or gratin cheese (with mozzarella you will get a layer that will stretch into thin threads).

Bake until the cheese melts and browns slightly. It is served hot, portioned according to the tasters' possibilities :))! However, it is unlikely to stay the next day. However, it should be noted that it is portioned nicer after it is cold, or almost cold. But who cares about aesthetics when a food smells so good?