To start making our Berenjena and Calabacin lasagna, the first step is to prealist all ingredients.
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| Ingredients to make eggplant and zucchini: |
| 10-12 sheets of lasagna. 200 grams of Babanush (this recipe is on the page) 2 units of green or yellow zucchini what you want. 3 units of white onion or head. 150 grams of margarine or butter . 100 grams of wheat flour. 350 ml of whole milk. 2 teaspoons of garlic paste. Parmesan cheese to taste. |
Ingredients to make eggplant and zucchini:
2. Cook our lasagna leaves in boiling water and reserve them, we must cut their cooking by removing them in cold water once they are dente or at the desired cooking point.
3. Perform our bechamel sauce carrying a pot over medium heat, adding butter or margarine and wheat flour, once a paste is formed add the whole milk bay leaves, thyme, garlic, salt and pepper to taste. Bechamel is essential for our eggplant and zucchini lasagna.
4. Cut our sliced ​​zucchini, bring a pan over medium heat and add olive oil. Once our oil is hot add the slices of zucchini with a little garlic, salt and pepper to taste. The zucchini is cooked.
5. In previously greased individual refractories, add a lasagna leaf on a layer of Babanush and some slices of zucchini which will make the filling of our eggplant and zucchini lasagna as observed in the photo.
6. Add another sheet of the lasagna in which we are going to cover the filling of our eggplant and zucchini, bathe with abundant bechamel sauce. Spose with Parmesan cheese on top. than Gratine Parmesan cheese.
7. Serve our Berenjena and Calabacin Hot lasagna. If you want more recipes of different types of lasagna and you have some comment or restlessness please write us. Dispute this delicious recipe.
