Eggplant, zucchini and ricotta lasagna with basil
I N G R E D I E N T S
Dehydrated basil Suaga: 1 tablespoon
Dehydrated Oregano Suagá: 1 teaspoon
Dehydrated Suaga Parsley: 1 teaspoon
Sliced thin eggplant: 230gr
Sliced zucchini thin: 230gr
Olive oil: ¼ cup
Grated Parmesan: 1 cup
Milk cream: 1 cup
Extra parmesan cheese: 1/2
P R E P A R A T I O N
Preheat the oven to 200ºC (390ºF). Put the aubergine and zucchini with the olive oil in a large bowl and stir so that they are covered with oil. Heat a large skillet over high heat. Cook the eggplant in portions for 1 to 2 minutes on each side until golden brown, equal with the zucchini and reserve.
Put the ricotta, the dehydrated herbs Suaga the parmesan, the eggs, the cream cheese in a bowl, mix well. In a 1.5-liter oven-resistant mold, put a layer of eggplant and zucchini, cover with a layer with 1/3 of the ricotta mixture, then a layer of eggplant and zucchini and repeat until finished with the ingredients. Cover with extra Parmesan cheese and bake for 35 minutes or until golden brown.