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This eggplant and pasta lasagna is a real treat. We are going to do it with Fried eggplant and with a homemade tomato sauce that you are going to love.
The lasagna plates are precooked so we will not have to cook them previously in water. With the same tomato sauce and bechamel they will hydrate in the oven itself.
Aromatic herbs will flavor our ketchup. The béchamel will be flavored with nutmeg and, if we want, with ground pepper.
Needless to say, kids love it!
Eggplant and pasta lasagna
A complete plate with pasta, bechamel, aubergine, cheese and tomato. Great!
- ascen jimenez
- Kitchen: Italian company
- Recipe type: pasta
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the bechamel:
- 40 ge butter
- 30 g of extra virgin olive oil
- 80 g flour
- 1 liter of milk
- Sal Island
- Pepper
- Nutmeg
For the tomato:
- 400 g of tomato paste
- Sal Island
- Aromatic herbs
- A dash of extra virgin olive oil
Plus:
- 1 eggplant
- Sal Island
- Frying oil
- Grated cheese for the surface
- Some sheets of pasta for lasagna
Music
We prepare the béchamel by sautéing the flour with the butter and oil. Then we will add the milk, little by little and without stopping to stir. We finish incorporating the salt, pepper and nutmeg.
We can also prepare it in Thermomix. To do this we put the butter and oil and program 1 minute, 100º, speed 1. Add the flour and program 2 minutes, 100º, speed 1.
Add the salt, nutmeg and pepper. We program 8 minutes, 100º, speed 4.
We reserved the bechamel.
We prepare the tomato sauce by placing the crushed tomato, the salt, the aromatic herbs and the olive oil in a saucepan.
Let cook over low heat for about 20 minutes.
We wash the aubergine and cut it into thin slices. We add salt and let it rest for 30 minutes. Then we wash it under the stream of cold water, in the tap. We dry the slices delicately with a cloth or kitchen paper.
Fry the aubergine slices in plenty of oil.
Assemble the lasagna alternating layers of bechamel, tomato, pasta and eggplant.
We finish with a layer of pasta, on top of it another of tomato and on top of it another of bechamel.
We sprinkle the grated cheese on the surface.
Bake at 180º for approximately 30 minutes, until we see that the surface is golden.
More information - Bechamel sauce