INGREDIENTS
- – Bought bleached dough c/n.
- – 3 eggplants reduce 1 cm thick.
- – Salt and pepper.
- – Flour.
- – Polenta.
- – Oil.
- – Egg.
- – Bread crumbs.
- – She.
- – Parsley. salt, pepper and cross via a combination of flour and
- polenta and fry
- – Breaded and fried pumpkin in wheels (egg, breadcrumbs, garlic, parsley, salt, pepper and fry)
- – Tomato sauce c/n.
- – 1 bunch of basil.
- – 200 g of grated Sardinian cheese.
- – Muzzarella rallada c/n.
- Cauliflower white sauce
- – Milk 500 cc.
- – Cauliflower media plant.
- – Salt, pepper and nutmeg.
- – Butter 40 g.
- – Flour 40 g.
Spectacular VEGETABLE LASAGNA of eggplant and pumpkin with white and pink sauce that you will love! Comply with the step-by-step under and revel in it at house.
PROCEDURE:
1. Lower the eggplants and season them with salt and pepper. Then, dredge them in flour, polenta and fry in oil.
2. Lower the pumpkin and dip it in egg, breadcrumbs with garlic, parsley, salt and pepper. Then fry them in oil.
3. For the white sauce, reduce the cauliflower into florets and cook dinner within the milk till tender. Mix along with the milk and season.
4. In a saucepan, soften the butter, pour within the flour and cook dinner for 1 minute. Add the cauliflower smoothie and cook dinner till thickened.
5. For the eggplant, reduce it 1 cm thick and season with salt and pepper. As soon as moist, cross them via the flour combination with slightly polenta. Fry them in oil.
6. For the pumpkin, make a well-seasoned eggplant with garlic, parsley, salt and pepper. Cross the pumpkins via there after which via breadcrumbs. Fry them in oil.
7. For the tomato sauce, season with salt, pepper, floor chili, contemporary basil and grated garlic.
8. In a baking dish, place some tomato sauce, cooked lasagna dough, eggplant, grated mozzarella cheese, sauce and dough. Then the pumpkin Milanese and the white sauce. End with dough, slightly white and tomato sauce. Add grated cheese and convey to gratin.
