Vegetarian Eggplant Lasagna

Ingredients

• 2 Eggplants
• Salt
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• 1 tbsp Tomato Paste
• 100 ml red wine
• 400 g canned diced tomatoes
• 1 Tbsp freshly chopped thyme
• Pepper
• 2 tbsp butter
• 2 tbsp wheat flour Type 1050
• 400 ml milk (1.5% fat)
• 60 g grated Gouda
• nutmeg
• 9 lasagna sheets

Instructions

1. 1.

   Wash, trim, and slice eggplants crosswise; salt them and let sit for 30 minutes.

2. 2.

   Peel and finely chop the onion and garlic.

3. 3.

   Heat 2 tbsp oil in a pan. Sauté onions and garlic until translucent. Stir in tomato paste, cook briefly, then deglaze with red wine. Add tomatoes and simmer for about 10 minutes. Add thyme and season with salt and pepper.

4. 4.

   Pat eggplants dry and sear them in 1 tbsp hot oil on both sides. Remove from the pan.

5. 5.

   For the béchamel sauce, melt butter in a pot, whisk in flour, cook briefly, then gradually add milk while stirring. Simmer for about 10 minutes, stirring constantly. Fold in half of the cheese, season with salt, nutmeg, and pepper.

6. 6.

   Spread a thin layer of béchamel on the bottom of a baking dish, then lay lasagna sheets over it. Spread tomato sauce, eggplants, and more béchamel, layering all ingredients alternately. Finish with a top layer of eggplants and tomato sauce.

7. 7.

   Sprinkle remaining cheese on top and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2‑3) for about 45 minutes until golden brown.