Lasagna (Pasta Free)

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Lasagna (Pasta Free). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Lasagna (Pasta Free) is one of the most favored of recent trending meals on earth. It's appreciated by millions daily. It is easy, it's quick, it tastes delicious. They're nice and they look fantastic. Lasagna (Pasta Free) is something which I've loved my whole life.

Many things affect the quality of taste from Lasagna (Pasta Free), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lasagna (Pasta Free) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lasagna (Pasta Free) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lasagna (Pasta Free) estimated approx 2 hours.

To begin with this particular recipe, we must first prepare a few components. You can cook Lasagna (Pasta Free) using 18 ingredients and 5 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Make ready to make Lasagna (Pasta Free):

1. 2 large Eggplants
2. 2 large Eggs
3. 1 packages Bread Crumbs
4. 2 large Zucchini
5. 1 kg Grounded Beef
6. 1 clove Garlic
7. 1 stick Ginger
8. 2 tsp Salt
9. 2 tsp Pepper
10. 1 tsp Cumin
11. 1 small Pepper
12. 4 large Tomatoes
13. 1 packages Tomato Paste
14. 1 bunch Parsley
15. 2 packages Pamesan Cheese
16. 1 stick Butter
17. 5 tbsp Flour
18. 1 cup Milk

Instructions to make to make Lasagna (Pasta Free)

1. FOR THE BASE:Preheat oven the oven to 175 C. Slice the eggplants into long pieces. Dip in the egg and cover it in bread crumbs. Cook in the oven for 20 minutes. Mean while slice the zucchini and set aside.
2. FOR THE FILLING: Cook the ground beef with salt, pepper, ginger, garlic, cumin, tomato and tomato paste. Add parsely and pepper in the end. Season more to liking and set aside.
3. In a large bakeing tray lay 1 layer of eggplant followed by the beed then zucchini then parmesan cheese and repeat to the desired layers. (This amount made 2 layers for me, it depends on the bakeing tray size).
4. FOR THE TOPPING: in a pot melt 1 stick of butter and flour slowly while constantly stirring to avoid clamping. Next add the milk slowly and continue stirring. It should form to a smooth paste).
5. Add the bushamel sauce to the bakeing tray (it should be the last layer) and top with parmesan cheese. Bake for 40 minutes. ENJOY!!!!

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