Eggplant Lasagne (Vegetarian)

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Eggplant Lasagne (Vegetarian). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Eggplant Lasagne (Vegetarian) is one of the most favored of recent trending meals on earth. It's easy, it is fast, it tastes delicious. It is appreciated by millions every day. Eggplant Lasagne (Vegetarian) is something which I have loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Eggplant Lasagne (Vegetarian), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant Lasagne (Vegetarian) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggplant Lasagne (Vegetarian) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Eggplant Lasagne (Vegetarian) estimated approx 1 hour 30 mins.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Eggplant Lasagne (Vegetarian) using 15 ingredients and 8 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Eggplant Lasagne (Vegetarian):

1. 2 Tomatoes
2. 1/2 Onion
3. 3 Garlic Teeth
4. 1 cup Salt
5. 1 tsp Black Pepper
6. 1 dash Olive Oil
7. 1 tbsp Oregano
8. 3/4 kg Tomatoe Sauce
9. 50 grams Butter
10. 50 grams Flour
11. 1/2 liter Milk
12. 3 Eggplants
13. 1 packages Precooked Lasagna
14. 250 grams Cheese
15. 50 grams Parmesan Cheese

Steps to make to make Eggplant Lasagne (Vegetarian)

1. Cut the eggplants in thin slices, put them in a table and add a lot of salt for 15-20 minutes.
2. Pomodoro sauce: Peel the tomatoes, cut them in halves and remove the seeds. Chop the onion and garlic in irregular forms. Put olive oil in a big pan and add the onion and garlic, wait untill it changes color and add the tomatoes, cook it for 10-15 minutes with low fire and continuously mix the ingredients. Add the tomatoe sauce, oregano, salt and black pepper and wait to boil. Finally blend it well to get a really good and easy pomodoro sauce.
3. Bechamel Sauce: In a hot pot put the butter, once it melts add the flour and mix rapidly until get a uniform mixture, add the milk little by little and keep mixing it, until you get a smooth mixture. Finally add salt and pepper.
4. Wash and dry the eggplant slices.
5. In a baking tray put 1 layer of pomodoro sauce, then precooked lasagne, bechamel sauce, eggplants slices, cheese and start over with pomodoro sauce. End with pomodoro sauce and parmesan cheese.
6. Preheat oven at 180°C and put the lasagne for 40 minutes.
7. Let it rest for 20-30 minutes.
8. Enjoy!!!

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