Eggciting Pesto Eggplant Lasagna
Eggciting Pesto Eggplant Lasagna

Eggciting Pesto Eggplant Lasagna

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Challenging

  • Nuts / Peanuts-Free
  • Fish-free
  • Egg-Free
  • Crustaceans-Free
  • receta de sopa sencilla
  • Pasta

INGREDIENTS

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4 pieces big eggplant with skin, sliced and grilled
1 x
1 l
1/4 cup Butter
1/2 cup white onion, chopped
2 tablespoons Flour
1 cup shredded roast chicken
4 packets NESTLÉ® All Purpose Cream
1/2 cup White Wine
1/2 cup to 3/4
2 tablespoons basil, cut into strips
1 tablespoon chopped tarragon
1 To Taste Salt
1 To Taste Pepper
4 pieces big eggplant with skin, sliced and grilled
1 x
1 l
1/4 cup Butter
1/2 cup white onion, chopped
2 tablespoons Flour
1 cup shredded roast chicken
4 packets NESTLÉ® All Purpose Cream
1/2 cup White Wine
1/2 cup to 3/4
2 tablespoons basil, cut into strips
1 tablespoon chopped tarragon
1 To Taste Salt
1 To Taste Pepper

STEPS

Step 1 Prepare the pesto cream by melting butter in pan, cooking onions for 2 minutes.
Step 2 Add in flour and cook for 30 seconds. Add in NESTLÉ® All Purpose Cream and white wine. Wait for it to boil.
Step 3 Add chicken, pesto, basil and tarragon. Season with salt and pepper to taste.
Step 4 Simmer for 3 minutes, or until thick. Set aside.
Step 5 Prepare eggplant: Brush eggplant with olive oil. Grill for 2-3 minutes on both sides. Repeat for the rest of the eggplants.
Step 6 Assembly: Layer eggplant in a casserole, top with pesto cream. Repeat two more times until you get 3 levels.
Step 7 Top with grated mozzarella cheese and sliced pimiento. Bake on the middle rack of 350° Fahrenheit oven for 15-20 minutes or until cheese is melted and browned.
Step 8 Serve immediately.

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