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a little oil, or in the oven,\nuntil soft."]}],"\n",["$","li",null,{"children":"Preheat the oven to 180°C."}],"\n",["$","li",null,{"children":["Finely dice the ",["$","strong",null,{"children":"onions"}]," and sautée them\nin a pot until translucent, then add the\n",["$","strong",null,{"children":"tomato puree"}]," and season to taste with\n",["$","strong",null,{"children":"salt"}],", ",["$","strong",null,{"children":"cayenne pepper"}],", and ",["$","strong",null,{"children":"thyme"}],"\nor other dried herbs such as rosemary."]}],"\n",["$","li",null,{"children":["In a separate pot, melt the ",["$","strong",null,{"children":"butter"}],",\nthen add the ",["$","strong",null,{"children":"flour"}]," and cook on medium\nlow for a few minutes while mixing well.\nThen incorporate the ",["$","strong",null,{"children":"milk"}],", whisking\nto avoid lumps, and bring the mixture back\nup to a simmer. Stir constantly and\nonce the mixture has thickened to a\nbéchamel consistency, remove from the heat.\nSeason with ",["$","strong",null,{"children":"salt"}],", ",["$","strong",null,{"children":"pepper"}]," and ",["$","strong",null,{"children":"nutmeg"}],"."]}],"\n",["$","li",null,{"children":"Assemble the lasagna in a rectangular oven dish.\nStart with a small layer of tomato sauce,\nthen alternate lasagna sheets, tomato sauce,\neggplant slices, béchamel, and repeat.\nYou should have about 3 layer, but this may vary\nwith the size of the dish.\nEnd with a layer of tomato sauce or béchamel,\nto avoid burning on the top."}],"\n",["$","li",null,{"children":"Bake in the oven at 180°C for about 30 minutes."}],"\n",["$","li",null,{"children":"Enjoy!"}],"\n"]}]}]],"\n",["$","div",null,{"className":"info-box ","children":[["$","div",null,{"className":"info-box-title","children":"Tip!"}],[["$","p",null,{"children":["Add some ",["$","strong",null,{"children":"grated cheese"}]," on top towards the end of the cooking time for a nice crust."]}],["$","p",null,{"children":[["$","strong",null,{"children":"Salt"}]," the eggplant slices and let them sit for a while, so they soften faster when cooking. 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