Step-by-step recipe with photos and videos. Vegetarian lasagna with eggplant and béchamel sauce - photo recipe Lasagna with eggplant

Cut the eggplants into circles, add salt and leave for 30 minutes. Rinse with water, dry with a paper towel. Drizzle with olive oil and grill or fry. Place on a napkin to absorb excess oil.

Fry the minced meat quickly over high heat. Add finely chopped onion, rosemary, wine and bring to a boil. Reduce heat and simmer covered for 10 minutes. Add the tomatoes and simmer for another 15 minutes, at the end add salt and pepper, and add Italian herbs.

Boil 2-3 lasagna sheets in boiling salted water for 2-3 minutes. Remove with a slotted spoon, rinse with cold water, cut crosswise into two parts (or according to the size of the molds).

For the cheese sauce: add flour to milk and mix well so that there are no lumps. Add butter and heat over low heat, stirring, until thickened. Sprinkle with grated cheese, mix well and remove from heat. Grease square molds with butter, place a sheet of dough on the bottom, and pour cheese sauce over them.

Place a layer of eggplant, a layer of minced meat with tomatoes, and a layer of dough on the sauce. Repeat until the mold is filled. Finish with a layer of dough, top with cheese sauce, sprinkle with grated Parmesan and rosemary. Bake at 180°C for 20-25 minutes until golden brown.

Lasagna with eggplant turns out well and tasty. There is only one sauce - milk bechamel with the addition of fire-roasted eggplant pulp, purchased pasta - lasagna, which does not require preliminary boiling, but is added dry and a little parmesan to sprinkle the finished dish when serving. During the season when eggplants are young, eggplant casserole is prepared simply and very quickly.

By and large, any lasagna is a casserole of mixed layers of pasta, which is called lasagne, filled with stew or in the form of a thick sauce of vegetables, mushrooms, etc. Most often, pasta with meat stew is prepared. This is a labor-intensive dish, as the meat sauce takes a long time to prepare and contains many ingredients. All pasta sheets are also coated with bechamel sauce.

If eggplant lasagna is prepared from store-bought pasta, the whole process comes down to preparing the sauce, placing it in a mold and heat treatment. If you wish, you can make your own pasta from durum wheat flour - you will need a kitchen machine to roll out the dough. Bechamel sauce with eggplant is even easier to prepare than caviar for.

Eggplant lasagna is, first of all, a simple casserole with eggplant, milk sauce and pasta sheets. If desired, you can bake a cheese crust on top of the dish, as in, but cheese is not necessary. As one friend says, Parmesan is not a dogma - use ricotta, mozzarella. I like it when the lasagna is soft and easy to cut even with a fork, and the cheese - you can always sprinkle the finished dish with grated Parmesan.

If the main sauce can be anything, then you can’t do without bechamel. In this recipe we combined vegetable and milk sauces. The eggplant lasagna turned out great.

As a base for the sauce, we took the usual and familiar bechamel - butter, flour and cold milk. Separately, grind the pulp of baked young eggplants. The resulting sauce is somewhat similar to Turkish and was perfect for our dish. Lasagna with eggplant turned out soft and with a very delicate taste.

Lasagna with eggplant. Step by step recipe

Ingredients (2 servings)

• Young eggplants 4 things
• Lasagna pasta 6-7 pcs
• Butter 50 g
• Milk 2 cups
• Wheat flour 1 tbsp. l.
• Grated Parmesan 1 tbsp. l.
• Lemon juice 1 tbsp. l.
• Salt, black pepper, nutmeg, hot pepper spices

1. To ensure that eggplant lasagna has a delicate taste and does not contain hard seeds, you need young eggplants. They still contain seeds, but they are white and soft - they are invisible in the dish. In addition, you need to make sure that the fruits are not rotten, otherwise there will be an aftertaste. Buying good vegetables during the season is not a problem.

   Young eggplants

2. If you decide to make your own pasta, use Italian coarse durum wheat flour, in other words, semolina. The packaging says semola di grano duro. Or you can always buy a package of ready-made dry paste of excellent quality. Usually, a pack contains 20-24 sheets of paste and is enough for several times. I advise you to buy pasta that does not require boiling before placing - subito il forno.

   Pasta lasagna

3. Bake eggplants in any way possible. The best result is obtained by baking the fruits on the burning coals of a barbecue and using a Bulgarian electric oven for peppers and vegetables, chushkopek - lasagna with eggplants will be very aromatic. In the simplest version, a conventional oven will do. Bake the eggplants until the surface is soft and wrinkled. If the fruit can be easily and without resistance pierced with a knife, it is ready.

   Bake the eggplant until the skin is charred.

4. Place the baked eggplants in a saucepan and cover until cool. Then remove the burnt skin with your fingers. Cut the fruit in half lengthwise and remove the seeds if necessary. Chop the pulp very finely with a knife - very small pieces should be felt. Pour 1 tbsp over the pulp. l. lemon juice and stir. This way the flesh will not darken.

   Peel and very finely chop the eggplants

5. Melt a piece of butter in a saucepan, then add less than 1 tbsp. l. wheat flour and mix. When the fat is mixed with flour, add milk in small portions and mix. This is actually the process of making bechamel. The consistency of the sauce should be like sour cream - slightly runny.

   Prepare bechamel sauce

6. Add all the chopped pulp of the baked eggplant to the sauce and stir. If the sauce is too thick, add a little milk or water. If it is liquid, you can add flour, but it is better to dilute it with water, otherwise it will form lumps. Stir the sauce until smooth.

   Add eggplant pulp to the sauce

7. To make eggplant lasagna with a distinct taste, you should add aromatic spices. Add salt to taste and add ground nutmeg on the tip of a knife. Season with black pepper, preferably freshly ground. And add 1-2 pinches of coarsely ground dry chili. After the sauce boils, taste it. If desired, add more spices and, if the eggplant is bitter, which is almost never the case, you can add a pinch of sugar. Let the sauce simmer over low heat for 3-4 minutes.

   Add spices to the sauce and let simmer for a few minutes

8. Eggplant lasagna is baked well in a disposable aluminum mold of a suitable size. The usual size of pasta sheets is 10x20 cm, and there are molds of this size on sale with a volume of about 1 liter. Its main advantage is that it does not need to be washed, it is thrown away. Lightly grease the bottom and sides of the pan with butter. Place 1-1.5 tbsp on the bottom of the mold. l. bechamel sauce with eggplant pulp and distribute evenly. This is necessary so that the eggplant casserole does not burn and does not stick to the bottom.

   Place a little sauce and a lasagna leaf into the pan.

9. Place the first sheet of paste and moisten it a little with water - literally 0.5 tsp. Place the eggplant sauce on top and spread it with a spoon. It would be a good idea to estimate in advance approximately how much sauce is needed for each layer so that there is enough of it. Sequentially add pasta, moistening it with water, and sauce. Thus, the form will be completed. It is advisable to leave 1-1.5 cm of space to the top edge, since the eggplant lasagna will rise when baking.

   Brush the last sheet of paste and place in the oven.

10. Depending on the volume of the mold and the amount of sauce, you will need a different number of pasta leaves. Usually there are 6-7 of them, but no less. Spread the topmost sheet liberally with sauce, even if there is a lot left. If the aluminum container has a removable lid, you can leave it on while the eggplant lasagna heats up. And as soon as steam appears, it must be removed.
11. Place the dish with pasta and eggplant in an oven preheated to 180 degrees. The container is soft and may become deformed - place it in a ceramic or glass plate. The pasta cooks quickly, so you need to notice when the sauce starts to boil, remove the lid and from this moment note the time - about 20 minutes. The pasta is guaranteed to be cooked. Carefully remove the lasagne pan from the oven - the aluminum is very hot.

Cooking method:

Lasagna can be made 48 hours in advance and refrigerated or frozen. Bake before serving. If it is frozen, it must be thawed first.

Step 1:
Prepare rectangles of spinach dough.
Process the spinach: discard any rough veins and rinse thoroughly. Pour water into a medium saucepan, bring to a boil, add spinach and cook on low heat for 2-3 minutes until soft. Drain the spinach in a colander, cover with cold water, and dry well. Squeeze with your hands to get rid of excess water.

Be careful!
The spinach needs to be thoroughly dried, otherwise the dough will be sticky and difficult to work with.

Step 2:
Using a food processor, puree the spinach. You can, of course, chop the spinach very finely with a kitchen knife. You should have about 45 ml (3 tablespoons) of spinach mixture.

Remember!
Fresh spinach can be replaced with frozen spinach for preparing the dough. Cook it according to the instructions on the package. You should have 45 ml (3 tablespoons) of cooked, drained spinach.

Step 3:
Knead the pasta dough as in the recipe, adding spinach, eggs, vegetable oil and salt.

Remember!
If you mix the dough in a food processor, it will be a uniform green color, but if you mix it by hand using finely chopped spinach, it will be a patchy green.

Step 4:
Punch down and roll out the dough using a pasta machine. At the end of the process, place the rollers at the penultimate gap. You can knead and roll out the dough by hand. The strips should be 13 cm wide and the thickness of a knife blade. Let the dough dry for 5-10 minutes until it becomes leathery in appearance.

Step 5:
Using a ruler and knife, shape the dough into 10 x 20 cm rectangles (there should be 12 of them). Throw away any uneven edges. Place the rectangles on a floured kitchen towel, dust them with flour or fine corn grits and let dry for 1-2 hours.

Remember!
If your baking dish does not measure 23 x 32.5 cm, trim the rectangles to fit the dimensions of the pan.

Step 6:
Make rectangles of spinach dough
Fill a large saucepan with water, bring to the boil, add 15 ml (1 tbsp) salt. Place the dough rectangles (not all at once, but several at a time) and cook over low heat until almost soft, 3-5 minutes, stirring occasionally.

Remember!
Add a few tablespoons of vegetable oil to the water and this will prevent the rectangles from sticking together.

Step 7:
Using a slotted spoon, remove the lasagna rectangles and place in a bowl of cold water. Place the cooled rectangles on a clean kitchen towel to dry.

Step 8:
Prepare the filling for lasagna.
Trim the ends of the eggplants. Cut into slices 5 mm thick. Place the slices in a colander and sprinkle generously with salt. Leave for 30 minutes: the salt will draw out the bitter juices from the eggplants. Preheat the oven to 180 C. Rinse the eggplant slices and dry with paper towels.

Step 9:
Grease baking sheets with vegetable oil. Place the eggplant slices on baking sheets and brush their surfaces with vegetable oil. Roast the eggplants in the oven until tender, 20 to 25 minutes, turning once.

Step 10:
Meanwhile, core the tomatoes and cut them into thin slices. Cut the mozzarella cheese into 5mm thick slices.

Step 11:
Prepare the cheese sauce for the lasagna.
Heat milk in a medium saucepan. Melt the butter in another saucepan over medium heat. Add flour while whisking and cook for 1-2 minutes until foam appears.
Remove from heat and slowly pour in hot milk while whisking. Place back on the stove and cook, whisking constantly, until the sauce boils and thickens. Season with a pinch of nutmeg, salt and pepper and simmer on low for another 2 minutes.

Step 12:
Remove the sauce from the heat and stir in 3/4 of the Parmesan cheese, reserving 1/4 for sprinkling the finished dish.

Be careful!
Do not let the sauce boil after adding the cheese, otherwise the cheese will become stringy.

Step 13:
Assemble and bake lasagna.
1. Grease a lasagna pan with butter. Cover the bottom of the pan with a layer of cheese sauce.
2. Place a layer of lasagne rectangles on top of the sauce and half the eggplant slices on top.
3. Pour a second layer of cheese sauce over the eggplant layer and cover it with lasagna rectangles.
4. Next, add half the mozzarella cheese slices and half the tomato slices.
5. Cover this filling with the next layer of lasagne rectangles. 6. Continue further: a layer of eggplant, cheese sauce, lasagna, mozzarella and tomatoes (there should be 4 such layers in total). Finish with a generous layer of cheese sauce.
7.Sprinkle the remaining grated Parmesan cheese on top.

Step 14:
Bake the lasagna in an oven preheated to 180 C for 30-45 minutes, until bubbles form and the surface is lightly browned.

Remember!
To save time, you can buy ready-made lasagne: you will need 375g of this dry pasta. If you don't find spinach lasagna on sale, use plain egg lasagna. Cook for 8-10 minutes or according to package instructions.

Mozzarella cheese 100-120 g

Parmesan cheese 4 tbsp. l.

Olive oil 3 tbsp. l.

Basil to taste

Table salt to taste

Preparation

Vegetarian, that is, lean lasagna, is prepared differently from ours, a little differently. If you want to make a vegan dish, exclude dairy products from its composition, replace cheese with another component, depending on personal preferences and wishes. In this case, the food can be supplemented, for example, with zucchini, zucchini, peppers, potatoes and you will get a completely vegetable dish.

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  We traditionally start cooking by preparing the products that we will need during the cooking process. Place vegetables, both types of cheese, vegetable oil, namely olive oil, basil and salt on the work surface. Let's move on.

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  We thoroughly wash the eggplants under running water, first removing the stem and second edge. Then cut the vegetables into thin slices. Take a frying pan and place it on the stove. After waiting for the container to warm up slightly, pour in a small amount of vegetable oil and then place the blue slices on the surface. Fry the pieces on each side for literally 20 seconds.

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  Now take a baking dish. We place the fried slices on the bottom of the vessel one by one, that is, we form layers.

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  We also rinse small tomatoes under running water. Then we transfer the red vegetables into the blender bowl and grind them at low speed.

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  Spread the resulting tomato puree in a not too thick layer onto the blue molds.

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  Cut the mozzarella cheese into small pieces or strips, and then place the workpiece in a container with the rest of the ingredients.

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  Pour olive oil over this entire dish and add just a little salt.

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  Now we crush it with basil. This addition will make the dish even more flavorful.

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  We pass the second type of cheese through small holes on a grater. Sprinkle chopped grated Parmesan cheese over the overall mixture in the mold.

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  We continue to form layers until the eggplants become the top, and the rest of the products are just the filling. Sprinkle fresh Parmesan cheese on top again. We preheat the oven to 180 degrees, and then send the mold with the workpiece inside. We set the waiting time. 20-25 will be enough for the food to reach full readiness.

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  After the specified time has passed, turn off the oven and carefully remove the aromatic lasagna with eggplants and tomatoes. As you can see, preparing this delicious Italian dish at home was really not that difficult. We hope our step-by-step recipe with photos contributed to your successful cooking. Cut, place the food on plates, serve and enjoy the excellent taste with your household. We wish you bon appetit!

Cooking takes quite a lot of time. May take half a day. You need to prepare the Bolognese ragu, prepare the eggplants, cook the bechamel sauce, form the dish, bake. The process can be divided into two days, preparing the stew and sauce the day before. The finished dish turns out so tender and tasty that you easily forget how much effort was spent. Ragù Bolognese. You will need: one carrot, celery root, onion, clove of garlic, mixed minced […]

Ingredients

Stew: 1 carrot,

celery root,

onion 1 pc.,

clove of garlic,

mixed minced pork and beef 500 g,

tomatoes in their own juice, 400 g,

olive oil

dry red wine 0.5 cups

6 eggplants.

Bechamel: 50 g butter,

50 grams of flour,

3 glasses of milk,

nutmeg.

Parmesan 200 gr, processed cheese 4 pcs.

Cooking takes quite a lot of time. May take half a day. You need to prepare the Bolognese ragu, prepare the eggplants, cook the bechamel sauce, form the dish, bake. The process can be divided into two days, preparing the stew and sauce the day before. The finished dish turns out so tender and tasty that you easily forget how much effort was spent.

Ragu Bolognese.

You will need: one carrot, celery root, onion, clove of garlic, mixed minced meat in the amount of five hundred grams, tomatoes in their own juice without peel, four hundred grams, half a glass of dry red wine and olive oil, salt to taste.

Vegetables need to be peeled and chopped. Lightly sauté. Not for long, they shouldn't be fried. Add minced meat to them. Simmer for 10 minutes, stirring constantly. Pour in the wine and continue cooking, stirring, until the alcohol has evaporated. Add tomatoes in their own juice. From this point on, cook, stirring constantly, for about an hour over very low heat. Add salt at the end. The stew is ready when there is almost no liquid left.


Ragu Bolognese is used in many variations in Italian cuisine, served with pasta and polenta, in lasagna and with eggplant. It stores well in the freezer, divided into portions.


Eggplant.

Cut the eggplants lengthwise into slices half a centimeter thick. Place them in a colander, sprinkle with salt and leave for half an hour. A dark liquid will be released from them and the bitterness will be removed.


Grill the eggplants without oil.

Bechamel sauce.

Melt 50 grams of butter. Remove from heat. This is necessary to prevent lumps from appearing. Add 50 grams of flour through a sieve, little by little and stirring. Place on low heat again. Boil for five minutes. The mass will thicken and darken. Cool to room temperature. This is important so that lumps do not form when adding milk. Heat two glasses of milk. Place the mixture of butter and flour on low heat, pour in the milk in a stream, continuing to stir, achieving the consistency of thick sour cream. Add salt and sprinkle with nutmeg. Cook for two or three minutes.


Assembly.

Grate Parmesan, cut the processed cheese into thin slices, if you don’t have ready-made ones.

Grease a deep dish with olive oil. Place the first layer of eggplants. They should completely fill the bottom of the mold. Cover them with a layer of ragu Bolognese. Pour bechamel sauce over it. Cover the entire surface with slices of cheese. Sprinkle generously with Parmesan.

Again eggplant, stew, etc. Repeat layers as many times as the height of the mold allows. The last thing must be grated Parmesan to create a crispy crust.

There is no need to add salt as the stew, sauce and cheeses already contain salt.


Bake for 45 minutes. Temperature 200 degrees.

Cut the finished lasagna into squares and serve like a cake, keeping the layers.

Bon appetit!