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🍽️ Eggplant Vegetable Lasagna

483 kcal · 30 min · 4 servings

Eggplant Vegetable Lasagna Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the eggplant thoroughly and cut it into small cubes.
  2. 2. Peel the onion and chop it finely.
  3. 3. Pour hot water over the tomatoes, shock them immediately in cold water, and remove the skin.
  4. 4. Quarter the peeled tomatoes, remove the core, and chop them roughly.
  5. 5. Heat two tablespoons of butter in a pan.
  6. 6. Sauté the chopped onions in the hot butter.
  7. 7. Add the eggplant cubes and cook everything together for five minutes.
  8. 8. Stir the chopped tomatoes into the vegetable mixture.
  9. 9. Season the filling with salt, pepper, and thyme.
  10. 10. Heat butter in a pot and let it melt.
  11. 11. Stir flour into the melted butter and cook it briefly.
  12. 12. Pour the milk into the flour mixture while stirring constantly.
  13. 13. Add the cream and let the sauce simmer for five minutes.
  14. 14. Stir half of the cheese into the hot sauce.
  15. 15. Finally, season the sauce with salt and pepper.
  16. 16. Wash the basil and shake it dry.
  17. 17. Chop the basil finely.
  18. 18. Spread a layer of the béchamel sauce on the bottom of a baking dish.
  19. 19. Place a layer of lasagna sheets on top of the sauce.
  20. 20. Distribute the prepared vegetable filling evenly over the pasta.
  21. 21. Pour some of the béchamel sauce over the vegetables.
  22. 22. Sprinkle some of the chopped basil over it.
  23. 23. Repeat the layers of vegetables, sauce, and basil until all ingredients are used up.
  24. 24. Finish the lasagna with a layer of vegetables and béchamel sauce.
  25. 25. Sprinkle the remaining cheese evenly over the top layer.
  26. 26. Place the lasagna in the preheated oven and bake until golden brown.

Nutrition per serving