Eggplant and Vegetable Lasagna
Ingredients
- For the vegetable and pasta layers:
- 800 grams Eggplant
- 3 Tbsps olive oil
- 250 grams Lasagne noodle
- 120 grams grated Parmesan
- For the sauce:
- 2 garlic cloves
- 100 grams onions
- 60 grams carrots
- 60 grams Celery root
- 60 grams Parsnips
- 2 Tbsps olive oil
- 400 grams Tomatoes
- 50 meters Red wine
- 1 Tbsp oregano
- ½ tsp thyme
- 1 pinch Ground cinnamon
- 1 pinch Ground clove
- ½ tsp cilantro (ground)
- salt
- freshly ground pepper
- 3 Tbsps Tomato paste
- For the white sauce:
- 40 grams butter
- 50 grams Pastry flour
- 700 milliliters milk
- 300 milliliters Vegetable broth
- 1 Tbsp lemon juice
- freshly ground pepper
- Nutmeg
Preparation steps
For the vegetable and pasta layers: Cut the eggplant into 0.5 cm (approximately 1/8 inch) thick slices. Brush with the olive oil and spread on a baking sheet. Bake for about 15-20 minutes in a preheated oven (220°C (approximately 425°F)). Cook the lasagna noodles according to package directions. Drain and rinse. (Lay side by side on cling wrap, so they do not stick to each other.)
For the sauce: Peel and finely chop the garlic. Chop the onions, carrots, celery root and parsnips into cubes approximately 3 mm thick (approximately 1/8 inch). Dice the tomatoes coarsely. Sauté the onions and garlic in olive oil until transparent. Sauté the carrots, celery root and parsnips while stirring. Add the tomatoes, red wine, honey, oregano, thyme, cinnamon, cloves, coriander and salt. Cover and cook for about 15 minutes until the vegetables are soft. Stir in the tomato paste and boil until a thick sauce forms. Pepper and season to taste.
For the white sauce: Heat the butter in a saucepan until foamy. Stir in the flour and sauté briefly. Stir in the vegetable stock and milk. Bring to a boil while stirring and simmer for 5 minutes. Remove from the heat, cover and let soak for 10 minutes. Stir in the lemon juice. Season to taste with salt, pepper and nutmeg.
Layer the ingredients in a greased baking dish: 1/3 of the vegetable sauce, 1/3 of the lasagna noodles, 1/2 of the eggplant, 1/3 of the Parmesan and 1/4 of the white sauce. Repeat the process and finish with the remaining vegetable sauce and the last third of lasagna noodles. Spread the remaining white sauce on top and sprinkle with the remaining Parmesan. Bake in a preheated oven bake (180°C (approximately 350°F)) for about 35 minutes.
