Tasty Lasagna Without The Pasta

Mmm… Lasagna! I love Italian food. Not the cheap take-away kind, but the proper freshly made meals. Sadly I have never been to Italy, so I have never had a nice Italian view with my dinner, but my imagination brings me afar.

A great tomato sauce is the key in this recipe and secretly you already know how to make that one (Ssshhht). I chose not to use pasta in this dish, because I usually skip the carbs in the evening, but feel free to use it in this lasagna.

gegrilde Courgette_

For my boyfriend and me, I used:

  • 500 milliliters of the secret pasta sauce
  • 1 Eggplant
  • 1 Zucchini
  • 400 grams of ground beef
  • Olive oil
  • Pepper and Salt
  • Freshly grated Parmesan cheese
  • Paper towel
  • A small oven dish, mine was 15x21cm
  • An Italian accent

gegrilde aubergines

  1. Cook the sauce in a small pot; let it simmer for 2 hours until it gets thick enough to be called a pasta sauce. Do not put the lid on the pot, so that the steam can leave the pot. Give it some attention every once and a while by stirring. (If you are in a hurry you can turn on the heat and keep an eye on the sauce so it does not stick to your pot)
  2. In the meantime you can slice the eggplant and zucchini lengthwise so you can build the lasagna with it later on
  3. Preheat your oven to 200°C
  4. Oil both sides of the eggplant and zucchini slices, ground some fresh pepper and salt over the slices
  5. Put them in a hot pan and let them grill for 3 minutes on every side
  6. After grilling I have put the slices on a paper towel so that extra oil can be absorbed by the paper
  7. Put the ground beef in a pan with some olive oil and cook until it is crumbled and well done
  8. Now the sauce is ready, you start layering the different ingredients by starting with a layer of eggplant and/or zucchini, then some ground beef and some sauce. Repeat this until you are out of your ingredients
  9. Add some freshly grated Parmesan and put the dish into the oven for 15 minutes
  10. Divide the dish in to meals, close your eyes, think of Italy and buon appetito!

Aubergine Courgette lasagne

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