Lasagna with eggplant and zucchini

Eggplant and Zucchini Lasagna with a Touch of Creativity

Discover a delicious lasagna recipe that combines the flavors of fresh vegetables with a hint of savory meat and cheese. This eggplant and zucchini lasagna, enriched with bacon and dry salami, is a perfect option for a family dinner or a gathering with friends. A simple yet refined recipe that promises to impress anyone who serves it.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 4-6

Ingredients:

- 9-12 lasagna sheets (no boiling required)
- 1 medium eggplant
- 1 medium zucchini
- 1 bunch of green onions
- 400 g peeled tomatoes (fresh or canned)
- 200 ml liquid cream
- 1 tablespoon cornstarch
- 150 g goat cheese (or mozzarella, as preferred)
- 100 g bacon (optional)
- 100 g dry salami (optional)
- Salt, pepper, herbs de Provence (to taste)
- Olive oil (for sautéing)

A Bit of History
Lasagna is a classic Italian dish that has evolved over time, adapting to available ingredients and regional tastes. This modern recipe with eggplant and zucchini blends tradition with innovation, adding a savory twist by incorporating bacon and dry salami.

Preparing the Vegetables
1. Start by washing the eggplant and zucchini thoroughly. Slice the eggplant lengthwise into thin pieces and cut the zucchini into similar slices. These will add a delicate texture and fresh taste to your lasagna.
2. Heat a large skillet over medium heat and add a little olive oil. Sauté the eggplant and zucchini slices for about 3-4 minutes on each side until they become slightly golden. Remove them from the skillet and place them on a paper towel to absorb any excess oil.

Preparing the Sauce
3. In the same skillet, add a bit of olive oil and the chopped green onions. Sauté the onions until they become translucent, about 2-3 minutes.
4. Add the crushed peeled tomatoes, salt, pepper, and herbs de Provence. Let the sauce simmer for 5 minutes, stirring occasionally.
5. In a small bowl, combine the cornstarch with the liquid cream, mixing well to avoid lumps. Add the cream mixture to the tomato sauce, stirring continuously. Do not let the sauce boil too long, as it will continue to cook in the oven.

Assembling the Lasagna
6. Cut the bacon and dry salami into thin slices. Prepare a baking dish by greasing it with a little olive oil to prevent sticking.
7. Spread a thin layer of tomato sauce on the bottom of the baking dish. Add a layer of lasagna sheets, followed by the eggplant and zucchini slices, bacon, salami, and cubed goat cheese.
8. Repeat the layers: sauce, lasagna sheets, vegetables, meat, cheese, until you reach the last layer. Ensure that the top layer consists of lasagna sheets covered with sauce. Grate a little cheese on top for a delicious crust.
9. Preheat the oven to 180°C (350°F). Cover the dish with aluminum foil and bake for 25 minutes.

Serving and Variations
10. After 25 minutes, remove the aluminum foil and let it bake for another 10 minutes to achieve a golden, crispy crust.
11. The lasagna is ready! Allow it to rest for 10 minutes before slicing. This will help the layers set and make slicing easier.

Practical Tips
- You can customize this recipe by adding your favorite vegetables, such as pumpkin or bell peppers.
- If you're vegetarian, you can omit the bacon and salami and add more layers of vegetables.
- Enhance the flavor even further with fresh herbs, such as basil or parsley.
- Serve this lasagna alongside a fresh green salad and a glass of white or red wine for a truly special meal.

Frequently Asked Questions
1. Can I use lasagna sheets that require boiling?
Yes, but you will need to boil them according to the package instructions before assembling.

2. What is the best cheese for this recipe?
Goat cheese adds a distinctive flavor, but mozzarella or ricotta are also excellent choices.

3. How can I make this recipe easier to digest?
Replace the cream with a lighter option, such as Greek yogurt or light sour cream.

Nutritional Benefits
This lasagna is a good source of vitamins from the vegetables, protein from the cheese and meat, and is also high in fiber due to the vegetables. It is a good option for a balanced meal, but like any dish with cheese and meat, enjoy it in moderation.

With every bite of this eggplant and zucchini lasagna, you'll savor a blend of flavors and textures that will delight your senses. It's a recipe that not only satisfies your hunger but also brings a smile to the faces of your loved ones. Enjoy your meal!

 Ingredients: lasagna sheets, an eggplant, a zucchini, green onions, peeled tomatoes, 200ml liquid cream, a tablespoon of food starch, goat cheese, mozzarella (or any cheese you like), bacon, dried salami (optional), salt, pepper, herbs de Provence

 Tags:  lasagna eggplant zucchini goat cheese