Friday, 29 May 2015

Aubergine Vegetable Lasagna



Ingredients:


1 large aubergine
150g lasagna sheets
4 cherry tomatoes, halved
Sprinkling of basil

For tomato sauce:

1 onion
1 garlic clove
1 tsp basil (fresh is best but dried is ok too)
1 courgette
1 carrot
1 tin of tomatoes
1 vegetable stock cube
1 tbsp tomato purée

For the cheese sauce: 

25g butter
1 heaped tbsp flour
500ml milk
Handful of grated cheese
Black pepper
Sprinkling of nutmeg



Method:


  1. Preheat oven to 180C/Gas Mark 6.
  2. Top & tail the aubergine & slice into 0.5cm slices.
  3. Coat in olive oil & lie them on a baking tray.
  4. Bake for 25 mins turning in the middle. 
  5. Whilst the aubergine is cooking, chop the onion, garlic, carrot & courgette finely.
  6. Put a little olive oil into a sauce pan & gently fry the onion, garlic, courgette & basil. 
  7. Once soft add the tinned tomatoes, carrots, tomato purée, half a cup of boiled water & the stock cube. Stir well.
  8. Leave to simmer until the carrots are soft and the sauce has slightly reduced.
  9. In another saucepan on a low heat melt the butter.
  10. Once melted remove from heat & stir in the flour to form a paste.
  11. Return to heat & little by little add the milk stirring constantly until it is the required consistency. Add the cheese, pepper & nutmeg and extra milk if required to make it thinner. Simmer for a few minutes. 
  12. Once the tomato sauce, cheese sauce & aubergine is cooked layer the lasagna sheets followed by the tomato sauce, cheese sauce, more lasagne, aubergine, tomato sauce, cheese sauce... & repeat layers until all the sauces & aubergine is used up. 
  13. Top with grated cheese, the cherry tomatoes & a sprinkling of basil.
  14. Heat in the oven until the topping is nicely browned for about 30 mins. 
Serve with garlic bread & green salad. 



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