Recipe: potato lasagna with eggplant

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Recipe: potato lasagna with eggplant


With this lasagna, the pasta plates are replaced with potato slices and the minced meat is exchanged for eggplant. Delicious!



Potato lasagne KMG / die-kartoffel.de


© KMG / die-kartoffel.de
Potato lasagne KMG / die-kartoffel.de


The potato has hardly any fat, but provides a lot of high-quality protein, vitamin C and complex carbohydrates. No wonder there are so many fans of the tuber. KMG, the alliance of potato professionals, therefore always provides new recipe ideas in order to find even more potato fans. Today there is the potato lasagna:

Ingredients:

  • 1 kg of waxy potatoes
  • 2 medium eggplants
  • 150 g grated mozzarella
  • olive oil
  • salt and pepper
  • 3 cans of chunky tomatoes, 425 g each
  • 2 cloves of garlic
  • 300 g Ricotta
  • 2 Eggs
  • 4 tbsp fresh parsley
  • 4 tbsp fresh basil leaves
  • 50 g Parmesan

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Preparation:

  1. Preheat the oven to 220 degrees.
  2. Mix the canned tomatoes with three tablespoons of olive oil and the finely chopped garlic. Season the sauce with salt and pepper.
  3. Clean and chop the parsley and basil leaves. Then grate the parmesan.
  4. Put the herbs and parmesan with the ricotta and eggs in a bowl and mix well.
  5. Now cut the washed aubergines into oblong slices (1 cm) and place them on a baking tray lined with baking paper. Drizzle with a little olive oil, season with salt and pepper and then put in the oven for about 25 minutes (turn after 15 minutes).
  6. Meanwhile wash, peel and cut the potatoes into thin slices (0.5 cm).
  7. Now all ingredients are ready and you can start with the lasagna. The different layers come into the baking dish as follows:
  • Potato slices
  • tomato sauce
  • 1/3 of the grated mozzarella
  • Eggplant slices
  • Half of the ricotta and herb mixture
  • Potato slices
  • tomato sauce
  • Eggplant slices
  • Remainder of the ricotta and herb mixture
  • Potato slices
  • tomato sauce
  • Potato slices
  1. The baking dish is now in the oven for about an hour. In the last 25 minutes, add the rest of the mozzarella to the lasagna.
  2. The dish is ready when the potato slices are done, the ricotta layer is thick, the cheese has melted and the lasagna is bubbling with heat.

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