Pasta
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.
Ingredients
FOR 2 PEOPLE
- 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
Nutritional information
PER 100 GRAMS
- Energy 0
- Proteins0
- Carbohydrates 0
- Fats0
You'll need to
PUD Red shrimp 300 g Spectrum The Mediterranean TasteStep by Step
1 
Over high heat, sauté the shrimp in a pan with a drizzle of oil for 2 minutes. Set aside.
2 
In the same pan, cook the sliced eggplant for 5 minutes. Add the leek and cook for another 5 minutes.
3 
Add the crushed tomato, shrimp and basil. Set aside.
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.
5 
Bake it for 25 minutes at 200ºC and voila!
- Share it! :)
