Recipe of Super Quick Homemade Eggplant Lasagne (Vegetarian)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, eggplant lasagne (vegetarian). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Eggplant Lasagne (Vegetarian) is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Eggplant Lasagne (Vegetarian) is something that I have loved my whole life. They are fine and they look fantastic.

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To get started with this particular recipe, we have to prepare a few components. You can have eggplant lasagne (vegetarian) using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Eggplant Lasagne (Vegetarian):

1. Make ready 2 Tomatoes
2. Prepare 1/2 Onion
3. Make ready 3 Garlic Teeth
4. Make ready 1 cup Salt
5. Take 1 tsp Black Pepper
6. Prepare 1 dash Olive Oil
7. Make ready 1 tbsp Oregano
8. Take 3/4 kg Tomatoe Sauce
9. Prepare 50 grams Butter
10. Get 50 grams Flour
11. Get 1/2 liter Milk
12. Prepare 3 Eggplants
13. Make ready 1 packages Precooked Lasagna
14. Prepare 250 grams Cheese
15. Take 50 grams Parmesan Cheese

Eggplant is at its peak right now, so this is the ideal time to make this Eggplant Lasagna recipe! In between the eggplant slices is a luscious, creamy mix of ricotta, spinach, Parmesan, and mushrooms. It's a vegetarian lasagna that is hearty, filling, and comforting, just as any good lasagna recipe should be. This lasagna is a take on the traditional.

Instructions to make Eggplant Lasagne (Vegetarian):

1. Cut the eggplants in thin slices, put them in a table and add a lot of salt for 15-20 minutes.
2. Pomodoro sauce: Peel the tomatoes, cut them in halves and remove the seeds. Chop the onion and garlic in irregular forms. Put olive oil in a big pan and add the onion and garlic, wait untill it changes color and add the tomatoes, cook it for 10-15 minutes with low fire and continuously mix the ingredients. Add the tomatoe sauce, oregano, salt and black pepper and wait to boil. Finally blend it well to get a really good and easy pomodoro sauce.
3. Bechamel Sauce: In a hot pot put the butter, once it melts add the flour and mix rapidly until get a uniform mixture, add the milk little by little and keep mixing it, until you get a smooth mixture. Finally add salt and pepper.
4. Wash and dry the eggplant slices.
5. In a baking tray put 1 layer of pomodoro sauce, then precooked lasagne, bechamel sauce, eggplants slices, cheese and start over with pomodoro sauce. End with pomodoro sauce and parmesan cheese.
6. Preheat oven at 180°C and put the lasagne for 40 minutes.
7. Let it rest for 20-30 minutes.
8. Enjoy!!!

It's a vegetarian lasagna that is hearty, filling, and comforting, just as any good lasagna recipe should be. This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant. Instead of ricotta, it uses goat cheese. Line a rimmed baking sheet with parchment paper.

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