Eggplant Lasagne (Vegetarian)
Eggplant Lasagne (Vegetarian)

Eggplant Lasagne (Vegetarian) - Loved ones warmth and closeness is often obtained in basic strategies. 1 of them is cooking and serving food for the family members. As a housewife, obviously you do not want to miss a meal with each other suitable? Cuisine also can be the key to a happy loved ones, numerous feel homesick for the reason that their cooking has been identified elsewhere.

So for those of you who like to cook and like it or not you've got to supply food for the household, needless to say you also don't want exactly the same dishes, suitable? It is possible to cook with new and very simple variants. Because now you could easily find recipes without the need of having to bother. Like the following Eggplant Lasagne (Vegetarian) which you are able to imitate to become presented to your beloved family.

Eggplant Lasagne (Vegetarian) is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Eggplant Lasagne (Vegetarian) is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have eggplant lasagne (vegetarian) using 15 ingredients and 8 steps. Here is how you cook that.

Composition needed to cook 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 serve 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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