Hello, I am Jane. Today, we’re going to make eggplant lasagne (vegetarian) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Eggplant Lasagne (Vegetarian) Recipe
Eggplant Lasagne (Vegetarian) is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Eggplant Lasagne (Vegetarian) is something that I have loved my whole life. They’re fine and they look wonderful.
To bewith this recipe, we must prepare a few ingredients. You can have eggplant lasagne (vegetarian) using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Lasagne (Vegetarian):
- Take 2 Tomatoes
- Take 1/2 Onion
- Prepare 3 Garlic Teeth
- Make ready 1 cup Salt
- Make ready 1 tsp Black Pepper
- Prepare 1 dash Olive Oil
- Take 1 tbsp Oregano
- Make ready 3/4 kg Tomatoe Sauce
- Prepare 50 grams Butter
- Make ready 50 grams Flour
- Take 1/2 liter Milk
- Get 3 Eggplants
- Get 1 packages Precooked Lasagna
- Make ready 250 grams Cheese
- Get 50 grams Parmesan Cheese
Instructions to make Eggplant Lasagne (Vegetarian):
- Cut the eggplants in thin slices, put them in a table and add a lot of salt for 15-20 minutes.
- Pomodoro sauce: Peel the tomatoes, cut them in halves and remove the seeds. Chop the onion and garlic in irregular forms. Put olive oil in a big pan and add the onion and garlic, wait untill it changes color and add the tomatoes, cook it for 10-15 minutes with low fire and continuously mix the ingredients. Add the tomatoe sauce, oregano, salt and black pepper and wait to boil. Finally blend it well to get a really good and easy pomodoro sauce.
- Bechamel Sauce: In a hot pot put the butter, once it melts add the flour and mix rapidly until get a uniform mixture, add the milk little by little and keep mixing it, until you get a smooth mixture. Finally add salt and pepper.
- Wash and dry the eggplant slices.
- In a baking tray put 1 layer of pomodoro sauce, then precooked lasagne, bechamel sauce, eggplants slices, cheese and start over with pomodoro sauce. End with pomodoro sauce and parmesan cheese.
- Preheat oven at 180°C and put the lasagne for 40 minutes.
- Let it rest for 20-30 minutes.
- Enjoy!!!
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