The BEST healthy Easy Lasagna Recipe | Lasagna con Pesce Spada e melanzane
The BEST healthy Easy Lasagna Recipe | Lasagna con Pesce Spada e melanzane

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, the best healthy easy lasagna recipe | lasagna con pesce spada e melanzane. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

The Best Simple Healthy Lasagna Recipes on Yummly Vegan Spinach Lasagna, Three Cheese Broken Lasagna, Vegetable Lasagna Comfort Food The BEST Easy Healthy Lasagna Recipe.

**The BEST healthy Easy Lasagna Recipe

To get started with this recipe, we must first prepare a few ingredients. You can have the best healthy easy lasagna recipe | lasagna con pesce spada e melanzane using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make The BEST healthy Easy Lasagna Recipe | Lasagna con Pesce Spada e melanzane:
  1. Prepare 200 g Egg Pasta Sheets
  2. Make ready 300 g Swordfish
  3. Make ready 400 g Tomatoes Sauce
  4. Get 150 g Fresh sliced ​​hallomiun
  5. Take 1 Eggplant
  6. Take 1 clove garlic
  7. Take 1/2 shallot
  8. Take extra virgin olive oil
  9. Take salt and pepper

It's a simple, delicious way to eat healthy. Here, boneless, skinless chicken breast halves saute in a simple white wine and fresh tomato sauce with olives, onions, garlic, and fresh herbs. Drastically cut fat and calories with a few simple tips and substitutions, and eat cheesy lasagna without guilt. • Replace full-fat cheeses with reduced-fat and part-skim cheeses. Make Ahead: Assemble lasagna and cover it with plastic wrap.

Steps to make The BEST healthy Easy Lasagna Recipe | Lasagna con Pesce Spada e melanzane:
  1. Wash the eggplant, dry it and cut it crosswise into slices about half a centimeter thick.
  2. Soak in water aubergine slices in a large bowl, and add salt. After 20 mins. squeeze the aubergine slices in your hands, to remove as much water as possible, and dry them with kitchen towel. Fry the aubergines on both sides and drain them on absorbent kitchen paper.
  3. Separately, in a saucepan, sauté the garlic, onion and swordfish, diced in a little oil. Add the tomatoes sauce and a little, season with salt and pepper then cover in medium heat for 30 mins. Put the sauce aside.
  4. Pour a little sauce on the bottom of an oven dish. Accommodate a first layer of egg pasta sheets so as to cover the whole bottom of the baking dish.
  5. Cover it with a layer of swordfish sauce and another of eggplants. Layer the hallomiun cheese on the middle of the lasagna. Cover everything with the other pasta sheets and continue in layers until all the ingredients are used up.
  6. Finish by Pouring bechamel sauce until cover the top. - - Bake at 200 ° C for 15-20 minutes, - Remove when a golden crust has formed on the surface.

When you are ready to serve, remove it from the fridge and allow it to come to room temperature. For this gluten-free vegan lasagna, thinly-sliced zucchini is a great stand in for noodles. When salted, the excess moisture is drawn out, leaving you with a lasagna just as firm as the noodle version. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices.

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