Eggplant Lasagna

Ingredients

• 2 Eggplants
• Salt
• 400 g yellow tomatoes
• 30 g Butter
• 1 tbsp spelt flour
• 125 ml whipping cream
• Salt
• Pepper
• 3 tbsp olive oil
• 125 g mushrooms
• 1 Zucchini
• 1 sprig thyme
• 6 stems basil
• 1 tsp ginger powder
• 10 lasagna sheets
• 80 g Edam cheese

Instructions

1. 1.

   Wash eggplants and slice lengthwise into thin strips. Sprinkle lightly with salt and let sit for 10 minutes. Preheat the oven to 220°C (gas: level 4-5, convection: 200°C).

2. 2.

   Meanwhile rinse tomatoes, quarter them and remove stems. Puree in a blender. Melt butter in a pot, sauté flour until golden. Stir in cream and tomato puree, bring to a boil while stirring. Season with salt and pepper.

3. 3.

   Pat eggplant slices dry and arrange on parchment-lined baking sheet. Brush with 1 tbsp olive oil and bake at high heat for about 5 minutes. Reduce temperature to 200°C (gas: level 3-4, convection: 180°C).

4. 4.

   Clean mushrooms, slice them thinly. Rinse zucchini and cut into thin slices. Heat 1 tbsp olive oil in a non-stick pan, sauté mushrooms until liquid evaporates. Remove mushrooms. Add remaining oil, quickly fry zucchini. Season mushrooms and zucchini with salt, pepper, ginger powder. Finely chop herbs and mix with vegetables.

5. 5.

   Layer the vegetables alternately with yellow tomato sauce, eggplant slices, and lasagna sheets in a greased baking dish. Grate cheese on top. Bake in oven for 25-30 minutes.