Eggplant Lasagna

Ingredients

• 250 g frozen spinach
• 1 onion
• 40 g Butter
• 2 tbsp flour
• 400 ml milk (1.5% fat)
• 400 ml classic vegetable broth
• nutmeg
• Salt
• Pepper
• 500 g eggplant (2 eggplants)
• 5 tbsp olive oil
• 30 g pecorino
• 200 g ricotta
• 4 plum tomatoes
• 16 lasagna sheets
• 2 sprigs thyme
• 175 g buffalo mozzarella

Instructions

1. 1.

   Thaw the spinach. Peel and finely dice the onion.

2. 2.

   Melt the butter in a pot, sauté the onion cubes for 2-3 minutes until translucent, dust with flour and fry briefly. Then pour in milk and broth while stirring constantly with a wooden spoon or whisk.

3. 3.

   Bring the sauce to a boil once, grate some nutmeg over it, salt and pepper, and simmer on low heat for 5 minutes with frequent stirring.

4. 4.

   Meanwhile, wash the eggplants, rub them dry, slice them thinly lengthwise and salt them lightly.

5. 5.

   Brush the eggplant slices with oil on both sides and fry them golden brown in a non-stick pan in portions over medium heat. Drain on kitchen paper.

6. 6.

   Grate the pecorino finely. Squeeze the thawed spinach thoroughly. Mix the pecorino and spinach with the ricotta in a bowl, season with salt, pepper and nutmeg to taste.

7. 7.

   Wash and peel the tomatoes, cut off the stem ends wedge-shaped, and cut the flesh into slices.

8. 8.

   Pour 1/4 of the sauce into the baking dish and spread it evenly.

9. 9.

   Place 4 lasagna sheets next to each other on the sauce (cut to size if necessary).

10. 10.

    Layer with 1/3 spinach mixture, eggplant and tomato slices, and a little sauce. Repeat this layering with all ingredients 2 times.

11. 11.

    Finally, place the remaining 4 lasagna sheets in the dish and spread the remaining sauce over them. Wash, shake dry and pluck the leaves from the thyme.

12. 12.

    Drain the mozzarella, slice it and distribute it with thyme leaves on the lasagna. Bake the lasagna in a preheated oven at 180 °C (convection: 160 °C, gas: level 2-3) for 35-40 minutes, let it rest for about 5 minutes before cutting. Cut into pieces and serve on plates with fresh thyme if desired.