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Eggplant Lasagna

  • Yield: 4 servings
  • Prep Time: 20min
  • Cooking Time: 30min
  • Total Time: 50min
Eggplant Lasagna

Ingredients

Lasagna Sheets14 sheets
Eggplants3
Onions3
Tomato Puree700g
Butter50g
Flour50g
Milk50cl
Olive Oil2 tbsp
Saltto taste
Black Pepperto taste
Nutmegto taste
Thymeto taste
Cayenne Pepperto taste

Instructions

  1. Cut the eggplant into slices and cook them in a pan with a little oil, or in the oven, until soft.
  2. Preheat the oven to 180°C.
  3. Finely dice the onions and sautée them in a pot until translucent, then add the tomato puree and season to taste with salt, cayenne pepper, and thyme or other dried herbs such as rosemary.
  4. In a separate pot, melt the butter, then add the flour and cook on medium low for a few minutes while mixing well. Then incorporate the milk, whisking to avoid lumps, and bring the mixture back up to a simmer. Stir constantly and once the mixture has thickened to a béchamel consistency, remove from the heat. Season with salt, pepper and nutmeg.
  5. Assemble the lasagna in a rectangular oven dish. Start with a small layer of tomato sauce, then alternate lasagna sheets, tomato sauce, eggplant slices, béchamel, and repeat. You should have about 3 layer, but this may vary with the size of the dish. End with a layer of tomato sauce or béchamel, to avoid burning on the top.
  6. Bake in the oven at 180°C for about 30 minutes.
  7. Enjoy!
Tip!

Add some grated cheese on top towards the end of the cooking time for a nice crust.

Salt the eggplant slices and let them sit for a while, so they soften faster when cooking. You can also press them down in the pan.

Cook with your little sister for a better lasagna experience.