58. Aubergine Lasagna

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Who doesn’t love lasagna? Layers of pasta and sauce and gooey stringy cheese… What’s not to love?
But traditional minced meat lasagna can get, admittedly, rather boring.Bernard offers a novel way to rediscover lasagna, simple, vegetarian, and absolutely delicious.

Ingredients:

9 sheets uncooked lasagna pasta
1 jar pizza tomato sauce
50g Parmesan cheese, grated
1 large aubergine
handful fresh basil
1 cup liquid cream
200g mozzarella cheese, sliced
olive oil

 

 

 

 

Method:

Cut the aubergine lengthwise.
Microwave for 7 minutes (this will speed up the pan-cooking time).
Heat a few tablespoons of olive oil in a pan. Cook the aubergines till golden on both sides.
Preheat oven to 400°F.

Layer the lasagna as follows:

  • 3 sheets uncooked lasagna pasta
  • 1/3 cup liquid cream
  • a third of the tomato sauce + half of the Parmesan
  • half of the eggplant + half of the basil leaves

 

  • 3 sheets uncooked lasagna pasta
  • 1/3 cup liquid cream
  • a third of the tomato sauce + half of the Parmesan
  • half of the eggplant + half of the basil leaves

 

  • 3 sheets uncooked lasagna pasta
  • 1/3 cup liquid cream
  • a third of the tomato sauce
  • all the sliced mozzarella
  • drizzle of olive oil and a grating of black pepper

Bake for 35 minutes.
Serving suggestion: serve beside a leafy salad.

 صحة و عافية
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