Eggplant and shrimp lasagna
A delicious and healthy version of the classic, grateful lasagna. Make a generous portion and invite a co-worker, you'll have him on your side forever.
- 40 min
- 2 personas
- Dificultad Medium
Ingredients of the recipe
- 300gr peeled shrimp Grand Krust
- Olive oil
- 1 eggplant
- 1 leek
- 400gr crushed tomato
- 5gr basil
- 500gr bechamel sauce
- Precooked egg pasta
- 100gr cheese for gratin
Our star product
PUD Red shrimp 300 g
The Mediterranean Taste
Nutritional information
- Energy0 Kcal
- Proteins0 g
- Carbohydrates0 g
- Fats0 g
Step by Step of Recipe
Step 1
Over high heat, sauté the shrimp in a pan with a drizzle of oil for 2 minutes. Set aside.
Step 2
In the same pan, cook the sliced eggplant for 5 minutes. Add the leek and cook for another 5 minutes.
Step 3
Add the crushed tomato, shrimp and basil. Set aside.
Step 4
In a tupper, pour a little béchamel sauce, place a sheet of egg pasta on top and fill with the previously reserved. Repeat the process until the tupper is full. You can sprinkle cheese for gratin on top.
Step 5
Bake it for 25 minutes at 200ºC and voila!
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