Melanzane lasagna is the recipe of the week. What more could you ask for eggplant lovers? This is a dish I love to make myself and find myself ordering when eating Italian and is also a tasteful vegetarian dish.

This week’s melanzane lasagna is easy to make and delicious as well, a recipe from a Jamie Oliver, one of my tv chefs growing up. Let’s get it started!

Serves: 8
Preparation time: 20 minutes
Cooking time: 2 hours

What do you need?

  • 3 eggplants, sliced into about 1cm rounds
  • 80ml Olive Oil
  • 4 garlic cloves (crushed)
  • 1 tbsp. dried oregano
  • ½ bunch of basil (picked and chopped finely)
  • ½ red wine (Chianti or something similar) and the rest for yourself while preparing your dish.
  • 2 x 400g canned tomatoes
  • 800 ml of milk
  • 75g grated parmesan
  • 250g dried lasagna sheets
  • 125 mozzarella sliced
  • 50g butter
  • 50g plain flour
  • Optional: Fresh salad to serve with this deliciousness.

Getting started:

1. Preheat your oven at 200 degrees Celsius

Slice your eggplants and place them in a single layer on tow baking trays. Coat them with the olive oil using a cooking brush or drizzle it over them. Roast for 35 á 40 minutes, until tender and cooked through.

2. In the meantime get started on the sauce.

Heat the 2tbs of olive oil on a medium fire. Cook the garlic (make sure it doesn’t burn) and basil for a minute, it will become a bit fragrant then you add the red wine, cook for 2 á 3 minutes, then adding the tomatoes. Bring to a boil, stirring in the basil leaves. (Save some for garnish at the end). Make sure to squish any tomatoes, using a spoon, that might be too big.

3. The Béchamel

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, be sure to keep on stirring for 2 á 3 minutes until you have a thick paste. Gradually add the milk, whisking continuously until smooth. Cook for 10 minutes on low heat, till you have a thick and creamy béchamel. Season to flavor and add 3 quarters of the parmesan.

4. Get ready to assemble!

Start by greasing your oven dish but butter, layer the bottom with eggplant and cover with tomato sauce, then cover with a layer of pasta, a third béchamel, then another layer of pasta, keep this on repeat for 2 more layers. After you have spread out your last layer of béchamel add your mozzarella slices and the last of your parmesan.

Decorate with basil leaves and place into the oven for 40 á 45 minutes, serve with salade and enjoy!

Enjoy and be sure to share with us your masterpiece on our Instagram: victuals.me

One love,

Mau.


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