There is never enough Italy, but sometimes a little change is needed. For this recipe, we have chosen lasagna, which is spiced up with eggplant. It adds maximum juiciness to the dish and is great to use in season when you don't know what to use it for.
Have you tried this change? Then come with us! 💪🏻
Nutrition (1 serving)
- 627 kcal
- 84 g carbohydrates
- 17 g fats
- 31,5 g protein
Per 4 portions
- 1 aubergine
- 1 onion
- 2 cloves garlic
- 400 g canned tomatoes
- 2 tbsp tomato puree
- 1 tbsp olive oil
- 1 tbsp oregano
- salt
- pepper
- 250 g quark
- 1 egg
- 1 packet lasagne pasta
- 150 g cheese
Instructions
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Slice the aubergines, season with salt and leave to stand for about 30 minutes to drain off excess water.
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Meanwhile, heat the olive oil in a pan and fry the chopped onion and garlic.
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Add canned tomatoes, tomato paste and oregano. Season with salt and pepper to taste and let the sauce simmer over low heat for about 10 minutes.
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Mix the cottage cheese with the egg and season with salt and pepper.
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Grease a baking dish with oil and place one layer of lasagna in it. Place the eggplant slices on top, then the tomato sauce and finally the cottage cheese and egg mixture. Repeat until you have used up all the ingredients. Top with cheese, goat cheese is best.
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Bake the lasagna in the oven for about 30 minutes, or until the cheese is golden and the lasagna is heated through in the center.
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Serve topped with another portion of cheese and sprinkled with a little oregano. Enjoy!
