Eggplant lasagna
0
1179
Kitchen
Italian
Calorie content
137.5 kcal
Portions
6 port.
Cooking time
90 minutes
Proteins *
8.1 gr.
Fats *
7.5 g
Carbohydrates*
11.4 gr.
We offer to prepare a wonderful dish - lasagne with eggplant. Add chicken breast to the filling for satiety. We knead the dough with our own hands. Let's bake lasagne in milk-cream sauce.
Ingredients
Cooking process
First, knead the lasagna dough. Pour flour into a bowl for kneading dough, make a depression in the center and place eggs, a pinch of salt and vegetable oil in it. Knead the tough dough with your hands. Stir until it sticks to your hands. Feel free to add flour to the dough. Cover the kneaded dough with a piece of plastic or a napkin.
To prepare the filling, peel and wash the desired vegetables and chop them finely. Cut the chicken breast into small pieces. In a preheated skillet, fry the onions and carrots until golden brown, then add chopped eggplant and peppers to them and fry a few minutes. Lastly, put the chicken pieces in a frying pan, pour 15 ml of pure water or chicken broth, add spices and salt to your taste and simmer the filling for 5-7 minutes over low heat.
To prepare the sauce, melt a piece of butter in a separate saucepan, add flour to it and mix well. Then pour the specified amount of milk into a saucepan, stir and bring the sauce to a boil over medium heat. Stir the sauce constantly with a whisk to get a smooth consistency. Pour salt, spices and nutmeg into the finished sauce.
Bon Appetit!