Vegetable Lasagna
Ingredients
- For the vegetables
- 2 large Eggplant
- salt
- 600 grams Beefsteak tomato
- 2 onions
- 2 garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- For the béchamel sauce
- 20 grams butter
- 20 grams Pastry flour
- ½ l milk
- salt
- peppers
- chili peppers
- 2 Fresh herbs (such as parsley, oregano, basil)
- For the lasagna
- butter (for the baking dish)
- 12 Lasagne noodle
- 250 grams Tomme cheese
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
For the vegetables, rinse, trim and dice the eggplant. Sprinkle with salt and let sit in a colander. Rinse and dice the tomatoes. Peel the onions and garlic and chop finely. Heat 2 tablespoons oil in a pan and saute the onions and garlic. Add the tomatoes and cook for 3-4 minutes. Season with salt and pepper. Pat dry the eggplant and saute in a pan with the remaining oil.
For the béchamel sauce, melt the butter in a saucepan. Sprinkle with flour and stir to combine. Stir in the milk and let simmer for 5 minutes to thicken. Season with salt, pepper and chile pepper flakes. Rinse the herbs, shake dry, pluck the leaves and chop. Stir the herbs into the sauce.
For the lasagna, grease a baking dish, spoon some béchamel on the bottom of the pan, cover with a layer of lasagna sheets. Spread the vegetables and top with béchamel sauce. Start again with a layer of lasagna sheets. Finish with a layer of lasagna sheets and bechamel sauce. Cut the Tomme cheese into slices and cover the top. Bake for about 40 minutes. Allow to cool briefly and serve.
