-Recipes-
Vegetarian Lasagna :
Ingredients
- 600g eggplants
- 400g red peppers
- 375g tomato coulis
- 250g lasagna noodles
- 75g of mozzarella
- 135g pesto
- 40g parmesan
- 2 tablespoons of olive oil
- salt
Parmesan sauce
- 60g butter
- 35g flour
- 35cl of milk
- 40g grated Parmesan
Préparation
1.Eggplant preparation Cut the unpeeled eggplants into 1 cm thick
slices; place them in a colander and sprinkle with coarse salt: let
stand 30 minutes. Preheat the oven to 160 ° C.
2.Preparation of peppers cut the peppers into quarters, remove the
seeds and the membrane. Toast in a very hot oven, skin side up,
until the skin blisters and darkens. Cover the peppers with plastic
wrap or baking paper for 5 minutes, then peel the peppers and cut
into thick strips.
3.Rinse the eggplants under the tap; drain them using paper towels,
then brush with oil. Arrange the eggplants in a single layer on two
baking sheets and bake, at medium heat, about 40 minutes, until the
eggplants are golden and tender.
4.Parmesan sauce: Melt butter in a medium saucepan; add the flour,
stirring on the heat until the mixture boils and becomes a little
grainy. Remove the pan from the heat and gradually pour in the milk:
return to the heat and stir until the sauce thickens while boiling.
Turn off and add the Parmesan.
5.Pour a little tomato coulis in the baking dish. Arrange the
lasagna on top to cover the tomato sauce. Add half of the eggplants,
half of the mozzarella, dice. Add more lasagna, then the rest of the
tomato sauce, all the peppers, and the rest of the mozzarella, and
eggplant. Cover the eggplants with the pesto, then with the béchamel
sauce. Cover the dish with aluminium or baking foil, and cook at 160
° C for minutes.
And there you go
Remove the foil, sprinkle the lasagna with Parmesan and cook for
another 30 minutes or until the top of the dish is lightly browned.
Remove the lasagna from the oven and let cool for 5 minutes before
serving.