- Pasta bakes
- Vegetable lasagne
This lasagne is a fantastic vegetarian main course that is full of flavour. Aubergines can taste somewhat bland - but not in this lasagne! This recipe also reheats really well, but don't count on leftovers!
11 people made this
- 1.5kg aubergines
- 575ml milk
- 3 garlic cloves, peeled
- 60g butter
- 4 tablespoons plain flour
- 125ml cream
- white pepper, freshly ground
- olive oil
- 12 lasagne sheets, uncooked
- 4 tablespoons fresh basil, chopped
- 225g mozzarella cheese, grated
- 50g fresh Parmesan cheese, grated
MethodPrep:40min ›Cook:1hr25min ›Ready in:2hr5min
- Peel aubergines. If they are not very fresh (as is usually the case): cut aubergines into slices, sprinkle with salt and let stand for 30 minutes, then pat dry with kitchen paper (this releases the bitter juices).
- Preheat oven to 220 C / Gas 7.
- While allowing the aubergines to stand, prepare the bechamel sauce: bring the milk with the garlic cloves to the boil and remove from heat. Set aside. In a saucepan melt butter and stir in flour. Saute, stirring constantly, then gradually add the hot milk through a sieve to the saucepan. Continue stirring constantly until a thick bechamel without lumps is formed. Simmer on a very low heat, stirring occasionally for 15 minutes. Stir in the cream and season with salt and pepper. Set aside.
- Drizzle the aubergines with olive oil and bake in preheated oven 20 minutes until brown on each side. Crush the boiled garlic cloves and mix in. Stir in the basil and pepper.
- Grease a rectangular baking dish (lasagne dish). Reheat the bechamel sauce stir it well. If it is too stiff, add some more milk.
- Pour some of the bechamel into the bottom of the dish. Lay a layer of lasagne sheets over it, and spread some of the aubergine mixture over it. Spread more bechamel over this. Sprinkle mozzarella and Parmesan on top. Repeat the process in the same fashion until all the aubergine and mozzarella are used up (keeping a little bit of the bechamel sauce over). Place the last layer of lasagne sheets on top and sprinkle with remaining Parmesan. Press down gently on the lasagne so that the sheets are completely covered with the sauce.
- Cover with aluminium foil and bake for 30 minutes at 200 C / Gas 6. Remove the aluminium foil and bake another 15 minutes. Stand for at least 10 minutes before serving.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(6)
Reviews in English (2)
Lovely-22 Mar 2013
by Chef Mo
A few adjustments and this could easily turn into a 5 star. My two suggestions would be 1. Be careful of the salt. Yes, this could have been my fault. When salting the eggplants to remove juices, then salting the sauce, then using parm. cheese. It can get overly salty fast. 2. Make more of the bechamel sauce. I halfed the recipe, which halfed the sauce and it was not enough to cover the last layer of noodles. I used oven ready noodles, which would have all cooked perfectly if I had enough sauce. I did 30 minutes covered then about 7 minutes uncovered. Enjoy this recipe! Even your meat lovers will enjoy it! Served with garlic bread-09 Dec 2018