Zucchini and eggplant lasagna

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Zucchini and eggplant lasagna

Name: Zucchini and eggplant lasagna
Prep time: 1 h
Total time: 1 h
Yield: 6 Porções
Ingredients: 1 unit(s) Eggplant; 1 unit(s) Italian Zucchini; 400 g Sliced Mozzarella; 300 g Ground duckling; 1 unit(s) Onion in brunoise; 2 unit(s) Garlic Cloves; to taste Basil; 300 g Tomato sauce; 200 g Fresh cream; to taste Salt; to taste Black pepper; to taste Olive oil

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

6 servings

Leo Santos

@leomchef

Ingredients
Recipe

Eggplant1 unit(s)
Italian Zucchini1 unit(s)
Sliced Mozzarella400 g
Ground duckling300 g
Onion in brunoise1 unit(s)
Garlic Cloves2 unit(s)
Basil to taste
Tomato sauce300 g
Fresh cream200 g
Salt to taste
Black pepper to taste
Olive oil to taste

In a heavy-bottomed frying pan, heat the oil, then add the onion in brunoise, let it fry until translucent, add the chopped garlic, and leave it for a few moments.
Add the meat, season it with salt, pepper and work it to loosen and form a bottom in the pan, then add the tomato sauce, and cover the pan.
Let it cook for about 10min, add the cream, adjust salt and pepper and add the coarsely chopped basil.
Laminate the eggplant and zucchini and alternate layers with sauce and mozzarella cheese.
Bake in a medium oven for 45 minutes, increasing the temperature in the final minutes to brown.

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Zucchini and eggplant lasagna

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