Vegetable Lasagna
Ingredients
- Ingredients
- 2 Eggplant
- salt
- 1 onion
- 1 garlic clove
- 2 carrots
- 3 Tbsps olive oil
- 1 Tbsp Tomato paste
- 150 milliliters dry white wine (or vegetable broth)
- 400 grams diced Tomatoes (canned)
- 100 grams Red Lentils
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 250 milliliters milk
- freshly ground peppers
- 2 Tbsps freshly chopped Fresh herbs (such as rosemary and thyme)
- 6 Lasagne noodle
- 150 grams grated Mozzarella
Preparation steps
For the eggplant slices: Trim the eggplants, rinse and cut lengthwise into 1 cm (approximately 1/3 inch) thick slices. Season with salt and set aside for about 10 minutes.
Meanwhile, for the vegetable sauce: Peel the onion and garlic, dice the onion and finely chop the garlic. Peel the carrots and dice. Heat 1 tablespoon oil in a large saucepan, sauté the vegetables and garlic until softened, add the tomato paste, cook briefly then deglaze with the wine. Add the diced tomatoes and lentils and simmer for about 10 minutes.
For the white sauce: Melt the butter in a small saucepan, stir in the flour and cook until light golden brown and nutty. Slowly whisk in the milk and simmer for about 5 minutes, until creamy. Remove from the heat and season with salt and pepper.
Add the herbs to the vegetable sauce and season with salt and pepper.
Pat the eggplant slices dry and sauté until golden brown on both sides in the remaining oil, around 2 minutes per side. Remove from the pan and place on a plate.
Preheat the oven to 180°C (approximately 350°F) convection.
Line a baking dish with a layer of eggplant slices then top with 2/3 of the vegetable sauce and a layer of noodles. Repeat the layering with the remaining eggplant, vegetable sauce and pasta. Spread the white sauce over top, sprinkle with cheese and bake until golden brown, about 40 minutes.
