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🍝 Creamy Aubergine Lasagna

550 kcal · 30 min · 4 servings

Ingredients

• 250 g spinach (frozen)
• 1 onion
• 40 g butter
• 2 tbsp flour
• 400 ml milk (1.5% fat)
• 400 ml classic vegetable broth
• nutmeg
• salt
• pepper
• 500 g eggplants (2 eggplants)
• 5 tbsp olive oil
• 30 g Pecorino
• 200 g ricotta
• 4 beef tomatoes
• 16 lasagna sheets
• 2 sprigs thyme
• 175 g buffalo mozzarella

Instructions

1. 1. Let the spinach thaw.
2. 2. Peel the onion.
3. 3. Dice the onion finely.
4. 4. Melt the butter in a pot.
5. 5. Sauté the onion cubes for 2 to 3 minutes until translucent.
6. 6. Sprinkle flour over the onions.
7. 7. Stir the flour in briefly.
8. 8. Pour in the milk and broth while stirring constantly.
9. 9. Bring the sauce to a vigorous boil.
10. 10. Grate some nutmeg over it.
11. 11. Season the sauce with salt and pepper.
12. 12. Simmer the sauce over low heat for 5 minutes.
13. 13. Wash the aubergines.
14. 14. Dry the aubergines.
15. 15. Slice the aubergines lengthwise into thin slices.
16. 16. Lightly salt the aubergine slices.
17. 17. Brush the aubergine slices with oil on both sides.
18. 18. Fry the slices in batches in a non-stick pan over medium heat until golden brown.
19. 19. Let the fried slices drain on kitchen paper.
20. 20. Grate the Pecorino finely.
21. 21. Squeeze the thawed spinach firmly.
22. 22. Mix the spinach, Pecorino, and Ricotta in a bowl.
23. 23. Season the mixture with salt and pepper.
24. 24. Add some grated nutmeg if desired.
25. 25. Wash the tomatoes.
26. 26. Remove the tomato stem areas in a wedge shape.
27. 27. Slice the tomato flesh.
28. 28. Place one quarter of the sauce in the baking dish.
29. 29. Spread the sauce evenly in the dish.
30. 30. Place 4 lasagna sheets side by side on the sauce.
31. 31. Trim the sheets if necessary.
32. 32. Spread one third of the spinach mixture on the sheets.
33. 33. Top with aubergine slices.
34. 34. Top with tomato slices.
35. 35. Add some sauce over it.
36. 36. Repeat this layering with all ingredients twice.
37. 37. Place the remaining 4 lasagna sheets in the dish.
38. 38. Spread the remaining sauce over it.
39. 39. Wash the thyme.
40. 40. Shake the thyme dry.
41. 41. Pluck the thyme leaves off.
42. 42. Drain the mozzarella.
43. 43. Slice the mozzarella.
44. 44. Distribute the mozzarella slices on the lasagna.
45. 45. Sprinkle the thyme leaves over it.
46. 46. Preheat the oven to 180 °C (fan: 160 °C, gas: 2-3).
47. 47. Bake the lasagna for 35 to 40 minutes.
48. 48. Let the lasagna rest for about 5 minutes before cutting.
49. 49. Cut the lasagna into pieces.
50. 50. Serve the pieces on plates garnished with fresh thyme if desired.

Nutrition per serving

• kcal: 550
• Protein: 21 g · Fett/Fat: 24 g · Carbs: 61 g