Vegetarian eggplant lasagna

Ingredients for 4 servings:

• 12 lasagna sheets
• 1 large eggplant(s)
• 500 g tomatoes, pureed
• 150 g cheese, grated
• 800 ml milk
• 3 tbsp butter
• 3 tbsp flour
• 1 bunch of basil
• 1 onion(s), chopped
• 2 cloves garlic
• olive oil
• salt and pepper
• nutmeg

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 30 minutes

without pre-cooking

Halve the eggplants, season with salt, and let them simmer for about 30 minutes. Meanwhile, prepare the tomato sauce. First, sauté the onions and garlic in a little olive oil. Add the passata, season with salt and pepper, and season with basil. Let it simmer slightly. Meanwhile, prepare the béchamel sauce. Melt the butter in a pan, add the flour, and let it brown for about 2 minutes, stirring constantly. Then gradually add the milk, stirring constantly. Season with salt, pepper, and nutmeg and let it simmer for about 5 minutes. Preheat the oven to 200°C (top/bottom heat). Pat the eggplants dry and cut into small cubes. Then fry them in olive oil and add them to the tomato sauce. In a baking dish, first spread a thin layer of the béchamel sauce, then a layer of lasagna sheets, then the tomato-eggplant sauce, and a layer of béchamel sauce. Repeat this process until all the lasagna sheets are used up. Finish with the béchamel sauce. Finally, sprinkle the cheese on top and bake the lasagna in the oven for about 35 minutes. If the cheese starts to get too brown, cover with aluminum foil.