Aubergine Lasagna
This is a vegetarian lasagna, that uses slices of aubergine as an additional layer. Why? Because I had an aubergine and decided to cook it this way. This isn't on easy mode, I'm assuming you know how to make (or buy) tomato sauce and white sauce. If you need a hint, you could take a look at my bacon lasagna recipe, which I see I posted more than ten years ago.
Ingredients:
tomato sauce - onions, garlic, celery, carrot, herbs, fried in olive oil, chopped tinned tomatoes, seasoned, cooked for a long slow time
a large aubergine
white sauce - butter, flour, combined and cooked through, milk added slowly until thick
some lasagna
cheese - probably sliced mozzarella but maybe whatever grated stuff you like
butter
Method:
Pre-heat the oven. Slice the aubergine fairly thinly. Butter a lasagna pan. Put a layer of aubergine in the bottom. Then add a layer of tomato sauce, a layer of lasagna, and a layer of white sauce. Start again with aubergine until you have filled the pan, hopefully ending up with white sauce on top. Put the cheese on top of this.
Bake it until the cheese has melted and then baked, and everything has cook through, probably about forty minutes. Serve and eat.
Ingredients:
tomato sauce - onions, garlic, celery, carrot, herbs, fried in olive oil, chopped tinned tomatoes, seasoned, cooked for a long slow time
a large aubergine
white sauce - butter, flour, combined and cooked through, milk added slowly until thick
some lasagna
cheese - probably sliced mozzarella but maybe whatever grated stuff you like
butter
Method:
Pre-heat the oven. Slice the aubergine fairly thinly. Butter a lasagna pan. Put a layer of aubergine in the bottom. Then add a layer of tomato sauce, a layer of lasagna, and a layer of white sauce. Start again with aubergine until you have filled the pan, hopefully ending up with white sauce on top. Put the cheese on top of this.
Bake it until the cheese has melted and then baked, and everything has cook through, probably about forty minutes. Serve and eat.
Comments