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Lasagna with Eggplants

Rosi StoyanovaRosi Stoyanova
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Fat Berta
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Fat Berta
Lasagna with Eggplants
14/08/2015
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Preparation
20 min.
Cooking
80 min.
Тotal
100 min.
Servings
4
"If I ever find the magic goldfish and am given 3 wishes I`m going wish for 3 servings of this lasagna with eggplants."

Ingredients

  • eggplants - 3
  • olive oil - 5 tbsp
  • onions - 2 heads
  • tomatoes - 28 oz (800 g), canned
  • spices - 1 tsp, dried
  • garlic - 2 - 3 cloves
  • lasagna sheets - 6
  • black pepper
  • salt
  • for the cheese sauce
  • butter - 2 tbsp
  • flour - 2 tbsp
  • milk - 1 1/5 cups (300 ml)
  • mustard - 1/2 tsp
  • cheddar - 4 oz (115 g)
  • parmesan - 1 tbsp
measures

How to make

Cut the eggplants, salt them and leave them to drain out their bitterness. Then wash and dry them. Heat 4 tbsp of the olive oil in a pan and braise them. Leave them on paper towels.

Add the remaining olive oil to the pan and braise the onions for 5 min. Next, add the tomatoes, spices, garlic. Bring to a boil and reduce the heat, saute for 30 min. Meanwhile, make the cheese sauce.

For it, melt the butter in a pot, add the flour and stir for 1 min. Pour in the milk, bring to a boil and boil for 2 min. Remove from the stove, add the mustard, spices and 2 types of cheese.

Heat the oven to 390°F (200 °C). Boil the lasagna sheets. Arrange half of the eggplants in an oven dish, pour half of the tomato sauce over them.

Put 3 of the lasagna sheets on top and repeat. Pour the cheese sauce on top, put a lid on and bake for 30 min. Take the lid off for the last 10 min.

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