Ingredients
- 3 piece Aubergine (Eggplant) (sliced lengthways)
- 100 ml Olive oil
- 2 piece Onion (finely chopped)
- 3 piece Garlic (crushed)
- 800 g Chopped tomatoes (canned)
- 1 tsp Caster sugar
- 1 tbsp red wine vinegar
- 20 g Basil (fresh leaves)
-
50 g
Butter
Alternative: vegan butter
- 50 g Plain flour
-
600 ml
Milk
Alternative: plant-based milk
-
50 g
Parmesan cheese
(grated)
Alternative: vegan parmesan
-
125 g
Mozzarella
(sliced)
Alternative: vegan mozzarella
- 250 g lasagne sheets
Instructions
-
Heat oven to 200C. Arrange aubergine slices on trays, brush with olive oil, season, and roast until golden, about 30 minutes.
-
Meanwhile, heat olive oil in a pan. Cook onion and garlic until soft. Add tomatoes, sugar, vinegar, and half the basil. Simmer 20 minutes.
-
Melt butter in a saucepan. Stir in flour to make a roux. Gradually whisk in milk until smooth and thick. Season and stir in half the parmesan.
-
Reduce oven to 180C. In a baking dish, layer aubergine, tomato sauce, lasagne sheets, white sauce, and mozzarella. Repeat layers.
-
Top with remaining white sauce and parmesan. Bake until golden and bubbling, about 45 minutes.
-
Let stand 10 minutes before serving. Garnish with remaining basil.
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