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Eggplant Lasagne

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A veggie twist on an Italian classic, I just love making this recipe. It’s so filling and makes a great meal for the whole family.

  • Prep:
  • Medium
  • Serves 10

How to make Eggplant Lasagne

1. Pre-heat the oven to 180°C.

2. For the filling: Slice three of the eggplants lengthways to use as lasagne sheets, and gently grill.

3. Slice the remaining eggplant into discs to use as a topping.

4. Place the rest of the ingredients for the filling in a pan and cook over a low heat until softening. Remove from the heat.

5. To make the sauce: Whisk the flour, butter and milk over a medium heat, until the sauce begins to thicken.

6. Lower the heat and beat in 3 tbsp of parmesan.

7. Spread the vegetable filling over the bottom of a baking dish and cover with a layer of eggplant sheets. Pour over a little sauce.

8. Repeat these layers until the baking dish is full, leaving a little sauce for the topping.

9. Arrange the eggplant discs on the top. Pour over the remaining sauce and 3 tbsp parmesan.

10. Bake for 25-30 minutes until the top is bubbling and turning brown.

 

I hope you give this yummy eggplant lasagne a try! If you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)

Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.

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