Big-batch aubergine and spinach lasagne

Nutritional Benefits of Aubergine and Spinach Lasagne

Aubergine and spinach lasagne is a delicious and nutritious dish that offers several health benefits. This vegetarian lasagne is packed with vitamins, minerals, and antioxidants, making it a great choice for a healthy meal.

Here are some of the nutritional benefits of aubergine and spinach lasagne:

1. High in Fiber: This lasagne is rich in dietary fiber, which aids in digestion and helps maintain a healthy weight.
2. Good Source of Vitamins: The dish contains vitamins A, C, and K, which are essential for maintaining healthy skin, boosting the immune system, and promoting proper blood clotting.
3. Rich in Minerals: Aubergine and spinach lasagne is a good source of minerals like potassium and magnesium, which are important for maintaining healthy blood pressure and heart function.
4. Antioxidant Powerhouse: Spinach and aubergine are loaded with antioxidants that help protect the body against free radicals and reduce the risk of chronic diseases.
5. Low in Calories: This lasagne is relatively low in calories, making it a suitable option for those watching their calorie intake.

Ingredients for Aubergine and Spinach Lasagne

To prepare this delicious dish, you'll need the following ingredients:

1. 2 large aubergines
2. 500g spinach
3. 500g ricotta cheese
4. 200g grated Parmesan cheese
5. 1 onion, chopped
6. 4 cloves of garlic, minced
7. 1 can of chopped tomatoes
8. 1 tablespoon olive oil
9. 1 teaspoon dried oregano
10. Salt and pepper to taste

Processing Steps for Aubergine and Spinach Lasagne

1. Step 1: Preheat the oven to 180°C (350°F). Slice the aubergines into thin rounds and sprinkle them with salt. Let them sit for 20 minutes to remove excess moisture.
2. Step 2: In a large pan, heat the olive oil and sauté the onion and garlic until translucent. Add the chopped tomatoes, dried oregano, salt, and pepper. Simmer for 10 minutes.
3. Step 3: Rinse the aubergine slices and pat them dry. In a separate pan, lightly fry the aubergine slices until golden brown on both sides. Set aside.
4. Step 4: Blanch the spinach in boiling water for a few minutes until wilted. Drain and squeeze out any excess water.
5. Step 5: In a baking dish, spread a layer of tomato sauce, followed by a layer of aubergine slices, spinach, ricotta cheese, and Parmesan cheese. Repeat the layers until all the ingredients are used.
6. Step 6: Bake in the preheated oven for 30 minutes or until the top is golden and bubbly.
7. Step 7: Remove from the oven and let it cool for a few minutes before serving.

Tips and Recommendations for Aubergine and Spinach Lasagne

Here are some tips and recommendations to enhance your aubergine and spinach lasagne experience:

• For a healthier option, you can use whole wheat lasagne sheets instead of regular ones.
• Feel free to add other vegetables like mushrooms or bell peppers to the lasagne for extra flavor and nutrients.
• If you prefer a creamier lasagne, mix some mozzarella cheese with the ricotta cheese.
• Serve the lasagne with a side salad to complete the meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Shopping List:

1. Aubergines (2 large)
2. Spinach (500g)
3. Ricotta cheese (500g)
4. Grated Parmesan cheese (200g)
5. Onion (1)
6. Garlic cloves (4)
7. Chopped tomatoes (1 can)
8. Olive oil (1 tablespoon)
9. Dried oregano (1 teaspoon)
10. Salt and pepper

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