Vappu Pimiän Herkkulasagne
recipe

A delicious lasagna that combines eggplants and tasty fillings, creating the perfect meal for both everyday dining and special occasions!
Preparation Time: 1 hour
Serving Size: 4-6 servings

Ingredients:

- 2 eggplants
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 400 g ground beef (or chicken)
- 1 can (400 g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 12 lasagna sheets
- 250 g ricotta cheese
- 200 g mozzarella cheese
- 50 g grated Parmesan cheese

Instructions:

1. Peel and slice the eggplants. Sprinkle with salt and let sit for 15 minutes to drain excess moisture.
2. Rinse the eggplants and pat them dry with paper towels.
3. Heat olive oil in a pan and sauté the eggplant slices until golden brown. Set aside.
4. Chop the onion and garlic. Sauté them in the same pan until soft.
5. Add ground beef to the pan and brown it. Then mix in crushed tomatoes, tomato paste, oregano, salt, and black pepper. Let it simmer for 10 minutes.
6. Grease a baking dish and start layering the lasagna. Begin with a layer of meat sauce, followed by lasagna sheets, eggplant slices, and ricotta. Repeat layers until all ingredients are used.
7. Finish with a layer of lasagna sheets and sprinkle mozzarella and Parmesan cheese on top.
8. Bake the lasagna in a preheated oven at 180°C (350°F) for about 30-40 minutes, until the cheese is melted and golden brown.
9. Allow to rest for a moment before serving.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 28 g
- Carbohydrates: 36 g
- Fat: 24 g
- Fiber: 5 g

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