Aubergine Lasagne Recipes

Ingredients :

75 ml

2 x 400 g

5 ml

2 - 3

For the cheese sauce :

25 g

300 ml

2.5 ml

115 g

15 g

medium aubergines, sliced

olive oil

large onions, finely chopped

chopped tomatoes

dried mixed herbs

garlic cloves, crushed

sheets no pre-cook lasagne

salt and black pepper

butter

plain flour

milk

mustard

grated mature Cheddar

grated Parmesan cheese

Method :

Layer the sliced aubergine in a colander, sprinkling lightly with salt between each layer.
Leave to stand for 1 hour, then rinse and pat dry.
Heat 600 ml oil in a large pan, fry the aubergine and drain on kitchen paper.
Add the remaining oil to the pan, cook the onions for 5 minutes, then stir in the tomatoes, herbs, garlic and seasoning.
Bring to the boil and simmer, covered for 30 minutes.
Meanwhile, make the cheese sauce; melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring.
Gradually stir in the milk.
Bring to the boil, stirring, and cook for 2 minutes.
Remove form the heat and stir in the mustard, cheeses and seasoning.
Preheat the oven to 200C/400F/Gas 6.
Arrange half the aubergines in the base of an ovenproof fish, spoon over half the tomato sauce.
Arrange three sheets of lasagne on top.
Repeat with a second layer.
Spoon over the cheese sauce, cover and bake for 30 minutes.
Remove the lid for the last 10 minutes to brown the crust.
Serve hot with a mixed salad.

Serves 4

Cooking Tip :

This dish freezes well; cook for only 20 minutes, cool, then freeze. Reheat at 170^oC/375^oF/Gas 3 for 20 minutes; increase the temperature to 200^oC/400^oF/Gas 6 for 10 minutes to brown the top .

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