The BEST healthy Easy Lasagna Recipe | Lasagna con Pesce Spada e melanzane
The BEST healthy Easy Lasagna Recipe | Lasagna con Pesce Spada e melanzane

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, the best healthy easy lasagna recipe | lasagna con pesce spada e melanzane. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

The BEST healthy Easy Lasagna Recipe

To get started with this particular recipe, we must first prepare a few ingredients. You can have the best healthy easy lasagna recipe | lasagna con pesce spada e melanzane using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make The BEST healthy Easy Lasagna Recipe | Lasagna con Pesce Spada e melanzane:
  1. Make ready 200 g Egg Pasta Sheets
  2. Take 300 g Swordfish
  3. Take 400 g Tomatoes Sauce
  4. Take 150 g Fresh sliced ​​hallomiun
  5. Take 1 Eggplant
  6. Get 1 clove garlic
  7. Prepare 1/2 shallot
  8. Make ready extra virgin olive oil
  9. Take salt and pepper

The Best Simple Healthy Lasagna Recipes on Yummly Vegan Spinach Lasagna, Three Cheese Broken Lasagna, Vegetable Lasagna Lasagna Tips + Tricks. Make Ahead: Assemble lasagna and cover it with plastic wrap. When you are ready to serve, remove it from the fridge and allow it to come to room temperature.

Step by Step to make The BEST healthy Easy Lasagna Recipe | Lasagna con Pesce Spada e melanzane:
  1. Wash the eggplant, dry it and cut it crosswise into slices about half a centimeter thick.
  2. Soak in water aubergine slices in a large bowl, and add salt. After 20 mins. squeeze the aubergine slices in your hands, to remove as much water as possible, and dry them with kitchen towel. Fry the aubergines on both sides and drain them on absorbent kitchen paper.
  3. Separately, in a saucepan, sauté the garlic, onion and swordfish, diced in a little oil. Add the tomatoes sauce and a little, season with salt and pepper then cover in medium heat for 30 mins. Put the sauce aside.
  4. Pour a little sauce on the bottom of an oven dish. Accommodate a first layer of egg pasta sheets so as to cover the whole bottom of the baking dish.
  5. Cover it with a layer of swordfish sauce and another of eggplants. Layer the hallomiun cheese on the middle of the lasagna. Cover everything with the other pasta sheets and continue in layers until all the ingredients are used up.
  6. Finish by Pouring bechamel sauce until cover the top. - - Bake at 200 ° C for 15-20 minutes, - Remove when a golden crust has formed on the surface.

In a large skillet, heat the oil over medium heat. Lasagna recipes usually call for ingredients that are high in calories and saturated fat. But with a few simple swaps, we reduced the calorie count significantly in these healthy lasagna recipes. For this gluten-free vegan lasagna, thinly-sliced zucchini is a great stand in for noodles. When salted, the excess moisture is drawn out, leaving you with a lasagna just as firm as the noodle version.

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