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Wheat bread lasagna

with minced meat and vegetables


  • 1 garlic clove
  • 1 tablespoon of onion
  • 1 tablespoon of margarine
  • 100 g of minced meat
  • 1 meat broth
  • 6 ripe tomatoes
  • Salt as needed
  • Oregano as needed
  • 5 Small eggplants
  • 2 tea-cups of leek or broccoli
  • 800 g of sliced bread with the crust removed
  • 2 tablespoons of grated cheese

Chop the garlic and onion and fry them in melted margarine.
Add the minced meat and meat broth. Let them stew.
Beat the tomatoes in the blender, sift and add to the minced meat. Let it thicken. Season with salt, oregano and add the chopped vegetables.
Cut the eggplants into cubes.
Remove the bread crust, and cut the bread into slices, moistening lightly and open with the rolling pin.
Put, in a Pyrex dish, alternately, a layer of bread, one of sauce, one of eggplant and finish with a slice of bread and one of sauce. Sprinkle grated cheese and bake until the eggplant is completely baked. Serve hot.