Vegetable lasagna with eggplant recipe
Last Updated on
Total: 1 h 35 min Diners: 4
There are many vegetarian recipes that every day dazzle and change the minds of the most reluctant palates. Many times it is even vegetarian something that we had never believed that it is.
Suitable for everyone, very tasty and, sometimes (not always), lighter; the perfect vegetarian recipes to change the menu, try different ways and feed us in a healthy and balanced way.
And mind you, with this I am not talking about using diet or herbal products; often processed and full of additives, but I am referring to natural recipes and meals without preservatives and taking advantage of the freshest Vegetable Recipes of the season. An example of this to which I refer, far from being a modern recipe, is the vegetable lasagna to which we refer today, using a lot of eggplant but also the rest of the Vegetable Recipes I had on hand. With it is made a kind of ratatouille that may come to resemble the Italian caponata, so that we understand each other, but with the modifications that the fridge and the cupboard gave me that day.
The truth is that lasagnas are perfect to include all kinds of elaborations and in particular this one is as easy as preparing any of the other farces that we make at home, but without meat. That is, like any self-respecting recipe, start with a good sofrito that will be both base and filling of this wonderful recipe that will not leave anyone indifferent, and in which at the end we will find the game of nuts that are incorporated at the last moment.
In addition, it is an elaboration that can be prepared in advance to bake at the right time and that regenerates really well. With a good vegetable base, you can add the spices that everyone likes. Thus, the success among the adults and children of the house is more than guaranteed because everything is also intermingled with the characteristic béchamel sauce of the lasagna.
Vegetarian eggplant lasagna
Vegetable lasagna recipe
Vegetarian lasagna recipe
Ingredients
For the vegetable filling
. Eggplant, 2 pc Garlic cloves, 2 pc Onion, 1 pc Carrot, 2 pc Turnip, 1 pc Celery, 1/2 stalk Green asparagus, 8 pc Fried tomato, 60 g Dried mint, 1 teaspoon Capers, 15 g Salt, c/s Mixed nuts, 30 g Ground black pepper, 1/2 teaspoon
For the béchamel
Flour, 30 g Butter, 50 g Whole milk, 500 ml Salt, s/s Black pepper, 1/2 tsp Lasagna sheets, 8 pcs
Step 1
Peel and cut all the Vegetable Recipes into small squares. Chop the garlic very, very small. Separate the buds from the stalks of the asparagus and slice them finely.
Step 2
Add two tablespoons of oil to a pan and, while still cold, add the garlic. Once browned, add the onion and carrot with a pinch of salt to help it poach. Cook over low heat for 20 minutes until transparent.
Step 3
When the onion is well cooked, add the eggplant, celery and turnip. Stir a couple more times and continue to cook over low heat. After 5 minutes, add the asparagus (without the yolks), integrate everything well, cover and cook for 30 minutes, stirring from time to time and being careful not to burn.
Step 4
After the time has elapsed, add the nuts, the asparagus yolks and the teaspoon of mint. Mix well and add the fried tomato. Cook for 5 minutes.
Step 5
Make the béchamel sauce. Add the butter to a saucepan and, once melted, add the flour. Stir with a whisk until it is cooked (this is important so that it does not taste raw) and start pouring the milk little by little, very hot and stirring constantly to avoid lumps. Once the liter of milk is used up, continue stirring until it thickens. Then add salt and pepper.
Step 6
Bake the lasagna sheets according to the time indicated on the package. Reserve by layering lasagna sheets and baking paper so that they are separated so that they do not stick together and may break.
Step 7
To assemble the lasagna, start assembling as follows (from bottom to top): béchamel sauce – pasta sheet – Vegetable Recipes – pasta sheet – Vegetable Recipes – pasta sheet – béchamel sauce – grated cheese.
Step 8
When ready to eat, bake with heat up and down for 200º for 20 minutes. If necessary, keep turning the lasagna until it is au gratin all over.
Step 8
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