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

Name: The BEST healthy Easy Lasagna Recipe | Lasagna con Pesce Spada e melanzane
Yield: 4 servings
Cuisine: British
Ingredients: 200 g Egg Pasta Sheets; 300 g Swordfish; 400 g Tomatoes Sauce; 150 g Fresh sliced hallomiun; 1 Eggplant; 1 clove garlic; 1/2 shallot; extra virgin olive oil; salt and pepper

Massi Chef Channel @massichefchannel

Ireland

A light and tasty first course that does not require long cooking and long preparations. The BEST healthy Easy Lasagna Recipe. Lasagna con Pesce Spada e melanzane

It is a simple recipe, with few ingredients but well matched to each other.

#mycookbook

A light and tasty first course that does not require long cooking and long preparations. The BEST healthy Easy Lasagna Recipe. Lasagna con Pesce Spada e melanzane

It is a simple recipe, with few ingredients but well matched to each other.

#mycookbook

Massi Chef Channel @massichefchannel

Ireland

A light and tasty first course that does not require long cooking and long preparations. The BEST healthy Easy Lasagna Recipe. Lasagna con Pesce Spada e melanzane

It is a simple recipe, with few ingredients but well matched to each other.

#mycookbook

A light and tasty first course that does not require long cooking and long preparations. The BEST healthy Easy Lasagna Recipe. Lasagna con Pesce Spada e melanzane

It is a simple recipe, with few ingredients but well matched to each other.

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Ingredients

4 servings

200 gEgg Pasta Sheets
300 gSwordfish
400 gTomatoes Sauce
150 gFresh sliced hallomiun
1Eggplant
1 clovegarlic
1/2shallot
extra virgin olive oil
salt and pepper

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Steps

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.