A delicious twist on the classic lasagne, combining layers of aubergine parmigiana with rich tomato sauce and creamy béchamel.
Aubergine Parmigiana Lasagne
A delicious twist on the classic lasagne, combining layers of aubergine parmigiana with rich tomato sauce and creamy béchamel.
Ingredients
- 2 large aubergines sliced
- 2 cups tomato sauce homemade or store-bought
- 1/2 cup grated parmesan cheese
- 8 sheets lasagne pasta ready-to-use
- 2 tablespoons olive oil
- 4 cups béchamel sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano optional
Instructions
- Preheat your oven to 180°C (350°F).
- Heat olive oil in a pan and lightly fry the aubergine slices until golden brown on both sides. Season with salt and pepper while frying.
- In a baking dish, spread a layer of tomato sauce.
- Place a layer of aubergine slices over the sauce.
- Cover with a layer of lasagne sheets, followed by béchamel sauce and a sprinkle of parmesan cheese.
- Repeat the layers until you run out of ingredients, ending with a layer of béchamel sauce and parmesan on top.
- Bake in the preheated oven for 45 minutes or until golden and bubbling on top.
- Let it rest for 10 minutes before serving.
- Garnish with dried oregano if desired and serve hot.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 18gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 900mgPotassium: 400mgFiber: 7gSugar: 10gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 15mg
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