Description
Layered Mediterranean magic reveals this mouthwatering aubergine lasagne, blending rich Italian flavors with roasted vegetable depth. Creamy cheese and herbed sauce promise a comforting meal that transports you straight to a sun-drenched Italian countryside kitchen.
Ingredients
Scale
Vegetables:
- 2 aubergines, thick sliced
- 1/2 onion, halved
- 3 cloves garlic, minced
- 1 large bunch basil
Dairy and Cheese:
- 25 grams butter
- 300 milliliters milk
- 200 milliliters double cream
- 200 grams mature cheddar, grated
- 1 ball mozzarella, sliced
- 50 grams parmesan (or vegetarian alternative), grated
Sauces and Other Ingredients:
- 2 x 400 grams cans chopped tomatoes
- 100 milliliters olive oil
- 1.5 tablespoons plain flour
- 2 cloves
- 1 bay leaf
- 12 lasagne sheets
Instructions
- Preheat the oven to 200°C (400°F), preparing for a rich Mediterranean-inspired baking experience.
- Slice aubergines into substantial pieces and sear in olive oil until they develop a golden, tender texture. Remove excess oil using paper towels and season generously.
- Create a robust tomato sauce by simmering chopped tomatoes with garlic and olive oil for approximately 30 minutes. Stir intermittently and incorporate torn basil leaves once the sauce becomes thick and glossy.
- Infuse milk and cream with onion, cloves, and bay leaf over gentle heat. Remove from stove just before boiling to preserve delicate flavors.
- Craft a roux by melting butter and incorporating flour, cooking until the mixture releases a nutty aroma and loses its raw essence.
- Carefully strain the aromatic milk mixture into the roux, whisking thoroughly to create a smooth, velvety white sauce. Simmer until achieving a luxurious consistency.
- Assemble the lasagne in a large baking dish, layering tomato sauce, roasted aubergine slices, pasta sheets, and white sauce. Repeat layers, culminating with an abundant cheese topping.
- Bake for 30 minutes, allowing the lasagne to bubble vigorously and develop golden, slightly charred edges.
- Allow the lasagne to rest for 10 minutes before serving, enabling flavors to meld and the dish to set for easier portioning.
Notes
- Check aubergine thickness matters for even cooking and perfect texture, aim for slices around 1/2 inch thick to ensure golden exterior and soft interior.
- Drain fried aubergines thoroughly on paper towels to remove excess oil and prevent soggy lasagne layers, patting gently to absorb moisture.
- Use fresh basil leaves for intense flavor, tearing them just before adding to tomato sauce to preserve their aromatic oils and bright green color.
- Infuse milk mixture with whole spices like cloves and bay leaf for subtle depth, removing before making white sauce to avoid overpowering other delicate flavors.
- Experiment with cheese combinations like mozzarella, parmesan, and ricotta for complex, rich taste profile that complements aubergine’s earthy notes.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 610 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 75 mg