Serves 6
Time: đź•°đź•°đź•°
Effort: đź’Şđź’Ş
Ingredients:
18 lasagne sheets
1 eggplant
1 red pepper
2 garlic cloves
800g pelati
Dark greens, such as romanesco or cauliflower leaves
Basil
Bechemel sauce (See below)
Mozzarella
Grated parmiggiano
Method:
Make ahead of time:
1. Slice eggplants into strips
2. Arrange red pepper and eggplant strips on baking tray
3. Drizzle with olive oil and season
4. Roast in oven until fragrant
5. Keep red pepper whole and cut into strips only on the day, so as to preserve moisture within
6. Make tomato sauce by boiling garlic cloves, olive oil, and canned tomatoes on low heat, around 45 minutes, until slightly sweet; break apart tomatoes with fork
On the day:
1. Preheat oven to 190’C
2. Make bechemel sauce by whisking butter and flour on low heat until a roux is formed, then add milk gradually while stirring
3. Chop up dark greens and stir into tomato sauce
4. Boil 3 sheets lasagne until slightly pliable, around 2 minutes
5. Line bottom of baking tray with a few spoons of bechemel sauce
6. Line tray with the 3 sheets of lasagne
7. Put in 3 new sheets to boil in the meantime
8. Layer on tomato sauce, eggplant, pepper, bechemel, mozzarella, and a twist of black pepper
9. Repeat steps 6-8 for a total of 5 layers (15 sheets)
10. In one of the layers, add a few leaves of basil with a splash of olive oil
11. Finish the pie with a sixth layer of lasagne sheets, more tomato sauce than usual, mozzarella, and a splash of olive oil
12. Bake for around 40 minutes, until cheese on top has browned and edges have crisped
13. To serve, cut into slices, then sprinkle over grated parmiggiano for balance
Nat & E Homecooking 