Lunch: Fuentes Family Lasagna

A unique baked pasta dish with chorizo, cheese, beef and eggplant.

This recipe includes superfoods such as:

Nuts

Health benefits of Fuentes Family Lasagna

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

tomato sauce
1/4 cup olive oil, plus 3 tablespoons
3 large eggplants, cut lengthwise, ends off, 1/2 inch thick
1 cup cured spanish chorizo, diced and fried
1/2 cup pine nuts
2 cups manchego cheese, grated
4 slices white sandwich bread, cubed and crusts removed
1/2 cup milk
1 1/2 lbs extra-lean ground beef
3 Spanish chorizo sausages, remove casing
4 large eggs, beaten
1/4 cup plain dry breadcrumbs
1/4 cup Parmigiano-Reggiano cheese, freshly grated
1/4 cup fresh parsley, chopped
1 teaspoon fresh marjoram, minced
3 cloves garlic, minced
1 stick butter
1/2 cup all-purpose flour, plus 2 tablespoons
3 cups whole milk, room temperature
1/4 teaspoon ground nutmeg

Instructions

Preheat broiler.
Prepare beef patties and simmer in tomato sauce for about 10 minutes, set aside.
Spray cookie sheet with olive oil. Salt and pepper unpeeled eggplant slices on both sides. Drizzle with 3 tablespoons olive oil. Layer them on cookie sheet and broil for 10 to 15 minutes on each side, and set aside.
Drain the fried chorizo and set aside. Toast pine nuts in broiler for about 10 minutes.
Cover bottom of baking dish with about 1 1/2 cups of Bechamel sauce. Add 1 layer of eggplant then top with beef patties and sauce. Sprinkle with grated Manchego cheese and toasted pine nuts. Repeat steps and finish with a layer of eggplant. Pour remaining Bechamel sauce on top and sprinkle with fried chorizo, remaining pine nuts and rest of Manchego cheese. Broil in middle of the oven for about 15 to 20 minutes or until golden brown.

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