Lasagna with zucchini, eggplant, parmesan, and smoked cheese

Name: Lasagna with zucchini, eggplant, parmesan, and smoked cheese - Celia N.
Ingredients: For the lasagna sheets: eggs; 3 pieces; flour; 300 g; salt; a pinch; olive oil; 1 tablespoon; additional flour to prevent sticking; 50 g. For the filling: eggplants; 2 pieces; zucchini; 3 pieces; fresh tomatoes; 15 kg; fresh basil; 8; 9 leaves; fresh oregano; 4 leaves; sugar; a pinch; quality broth; 4; 5 tablespoons; grated parmesan; 150 g; smoked cheese; 300 g; milk

Diverse - Lasagna with zucchini, eggplant, parmesan, and smoked cheese by Celia N. - Recipia

Zucchini and Eggplant Lasagna with Parmesan and Smoked Cheese Who doesn’t love a good lasagna? Delicious layers of flavors, textures, and colors, all combined into a dish that is more than just a lunch – it’s a culinary experience! In this recipe, I will guide you step by step in making a lasagna with zucchini and eggplant, enriched with Parmesan and smoked cheese. It’s a perfect choice for a family meal or a weekend brunch. Let’s get started! Total preparation time: 1 hour and 30 minutes Preparation time: 30 minutes Baking time: 1 hour Number of servings: 6-8 Ingredients For the lasagna sheets: - 3 eggs - 300 g flour - 1 pinch of salt - 1 tablespoon olive oil - 50 g extra flour to prevent sticking For the filling: - 2 medium eggplants - 3 large zucchinis - 15 fresh tomatoes - 8-9 fresh basil leaves - 4 fresh oregano leaves - 1 pinch of sugar - 4-5 tablespoons quality tomato paste - 150 g grated Parmesan - 300 g smoked cheese - 250 ml milk - 120 g butter - 100 ml cooking cream - 80 g flour - 6 eggs - 50 ml olive oil - 1 bunch of fresh parsley - Salt and pepper to taste Making the lasagna sheets 1. Start by preparing the lasagna sheets. Place the flour on the work surface, forming a small well in the center. This will be where you add the eggs. 2. Crack the 3 eggs into the well and add a pinch of salt and the olive oil. Use a fork to mix the eggs, gradually incorporating the flour. 3. When the dough becomes compact enough, start kneading with your hands until you achieve a smooth and elastic consistency. If necessary, add a little extra flour to prevent sticking. 4. Wrap the dough in cling film and let it rest for 30 minutes. Preparing the vegetable filling 5. Meanwhile, wash the eggplants and zucchinis. Cut the eggplants into cubes and the zucchinis into thin slices. 6. In a large skillet, add 2 tablespoons of olive oil and heat over medium heat. Add the eggplants and zucchinis, sautéing for about 5-7 minutes until they become slightly golden and soft. Season with salt and pepper to taste. 7. Cut the tomatoes into cubes and add them to the skillet along with the fresh basil and oregano. Add the sugar to balance the acidity of the tomatoes. Let it simmer on low heat for 10-15 minutes, stirring occasionally. Making the béchamel sauce 8. In another saucepan, melt the butter over medium heat. Add the flour and mix vigorously for 1-2 minutes to create a roux. 9. Gradually add the milk, stirring continuously to avoid lumps. Keep stirring until the sauce thickens. 10. Remove the saucepan from the heat and add the cream, mixing well. Season with salt and pepper to taste. Assembling the lasagna 11. Preheat the oven to 180°C (350°F). 12. Roll out the lasagna dough on a floured surface. Use a rolling pin to achieve thin sheets, about 2 mm thick. Cut the sheets to fit your baking dish. 13. Start assembling the lasagna: spread a thin layer of béchamel sauce on the bottom of the dish. Add a sheet of lasagna, followed by a layer of vegetables, grated Parmesan, and smoked cheese. Continue with béchamel sauce and repeat the process until all ingredients are used, making sure to finish with a layer of béchamel sauce, Parmesan, and smoked cheese on top. 14. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes until the lasagna is golden and bubbly. Serving and variations 15. Zucchini and eggplant lasagna is served warm, sprinkled with chopped fresh parsley. It’s delicious alongside a fresh green salad or a tomato and onion salad. 16. You can experiment with various types of cheese, such as mozzarella or ricotta, or add other vegetables like spinach or bell peppers. Nutritional benefits This lasagna is not only tasty but also packed with nutrients. Zucchini and eggplant are rich in vitamins A and C, as well as fiber. Parmesan provides protein and calcium, while smoked cheese adds a distinct flavor that makes this dish truly special. Frequently asked questions - Can I use store-bought lasagna sheets? Yes, it’s a quick and convenient option. Just make sure to follow the instructions on the package for proper preparation. - Can I make lasagna in advance? Absolutely! You can assemble the lasagna a day ahead and keep it in the fridge. When you’re ready to serve it, bake it straight from the fridge, adding a few extra minutes to the baking time. - How can I make lasagna lighter? You can reduce the amount of cheese or use low-fat cheese. You can also add more vegetables and reduce the amount of pasta. Now that you have all the necessary information, all that’s left is to get cooking! Enjoy every step of the process and the delicious aroma that will fill your home. This zucchini and eggplant lasagna with Parmesan and smoked cheese will surely become a family favorite. Bon appétit!

Category: Diverse Author: Celia N. Views: 1 Date: 04.10.2024

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