Who says lasagna can only be pasta? Whether you follow a low carb diet, or if you want to eat typical Italian dishes, but you do not want to abuse carbohydrates, this is your recipe! Eggplant lasagna with a vegetable filling is easy to make, and will keep you away from the sugars, cream and preservatives that precooked foods usually bring.
Eggplant can perfectly replace the pasta sheets that make the base and, in addition, we will make a vegetable filling with homemade tomato sauce. This time we challenge you not to use anything manufactured and discover the real taste of food.
Eggplant benefits
- Low in calories . It is very low in carbohydrates and calories, allowing its regular consumption. In an eggplant there is 92% water, so it has a minimum concentration of calories. In addition, it turns out to be an excellent diuretic that will help you minimize fluid retention.
- It reduces the possibility of having diabetes . Being a low calorie food, it has a low glycemic index. So people with diabetes can consume it without fear that the blood glucose level will rise.
- Rich in iron and other minerals . It is a food with a high iron content, perfect to prevent anemia. In addition, it has vitamin A, C, B complex, folic acid, phosphorous, calcium, potassium and magnesium.
- Rich in fiber . This causes a satiating effect and improves the functioning of the digestive system.
- Your skin is very beneficial . Eggplant skin contains nasunin, a unique antioxidant of this vegetable, and is responsible for slowing aging.
Ingredients
- 2 aubergines
- 1 clove garlic
- 3 tomatoes
- 2 carrots
- 1 red pepper
- 1 green pepper
- Virgin olive oil
- Salt
- Grated light cheese
Preparation
We will need to wash and cut the carrots and peppers in a reduced size to use as a filling for our lasagna.
Once we have everything chopped, we grease a frying pan with a little oil and poach the vegetables.
You can use tomato sauce made low in sugar, but I prefer to make it artisan.
We wash the tomatoes and put them in the mixer together with the garlic clove.
Once we have our tomato sauce, we add it to the vegetables in the pan and move so that everything mixes very well. We add a little salt and remove from the fire.
We wash the aubergines very well and, without the need to peel the skin, we cut it into sheets of 2 cm or so. We will try to make all the sheets uniform in size.
I like the option of browning the eggplant a little bit in a frying pan to remove excess water. But you can put the sheets in the microwave for a few seconds to soften them.
We separate them on a kitchen paper so that it absorbs the remaining water.
As if it were lasagna pasta, we use the aubergines. We will make layers of sheets and pour vegetable filling between layers.
You can add a little grated cheese between the layers.
Finish by putting the cheese as a topping.
We put our tray at 200º for about 10 minutes and ready to eat.
