INGREDIENTS
- – 10 eggplants minimize into slices with pores and skin.
- – Ketchup.
- – 4 Cauliflower.
- – 200 g of portobello mushrooms.
- – 200 g of mushrooms.
- – Floor chili.
- – Peppers.
- – Salt and pepper.
- – 100 g of cherries.
- – She.
- – White sauce.
- – Grated cheese
Scrumptious recipe for eggplant lasagna with greens
PROCEDURE:
1. Reduce the eggplants into slices and grill them.
2. Make a tomato sauce, with basil and garlic.
3. Sauté the halved cherry tomatoes with a bit garlic and thyme.
4. Burn the cauliflower seedlings and course of them.
5. Chop the mushrooms and blend them with the burnt cauliflower and tomato sauce.
6. For the white sauce, in a small pot place 30 g of butter and soften, then add 30 g of flour when it turns into a paste that comes off the partitions of the pot, step by step pour 500 cc of milk and stir. with a hand mixer in order that lumps don’t kind.
Armed:
1. In a glass tray, place tomato sauce, eggplant, tomato sauce,
eggplants, cherrys, eggplants, white sauce and so forth till the tray is full, ending with white sauce and cheese
