Vegetable Lasagna with Eggplant

Ingredients

• 1 eggplant
• 500 g tomatoes
• 1 onion
• 2 EL Butter
• 60 g Butter
• 0.5 bunch Basil
• 12 whole wheat lasagna sheets
• Salt
• Pepper
• thyme
• 60 g spelt whole wheat flour
• 500 ml milk (3.5% fat)
• 150 g whipping cream
• 80 g grated parmesan

Instructions

1. 1.

   Wash, trim and dice the eggplant. Peel and finely chop the onion. Heat tomatoes briefly, cool, peel, quarter, deseed and roughly cube. Heat 2 EL butter, sauté onions, add eggplant, cook for 5 minutes, stir in tomato cubes. Season with salt, pepper and thyme.

2. 2.

   Heat butter in a pot, let melt, whisk in flour, lightly brown then gradually pour in milk while stirring. Add cream and simmer for 5 minutes until thickened. Fold in half the cheese, season with salt and pepper. Wash basil, dry, shake off excess moisture, finely chop. Spread a thin layer of béchamel on the bottom of a lasagna dish, lay a sheet of lasagna on top. Sprinkle vegetables, béchamel, and some basil over it, repeating layers until ingredients are used up. Finish with remaining cheese on top and bake in preheated oven at 220 °C (200 °C fan‑forced; gas: level 3–4) for 30–40 minutes until golden.

3. 3.