John Myers
Ingredients for 4 servings:
- 3 eggplant(s)
- 1 onion(s)
- 2 garlic cloves
- 400 g minced meat
- 1 pack of tomatoes, pureed
- 1 tbsp tomato paste, spicy
- Herbs, Italian
- 2 tsp, heaped butter
- 1 tbsp, heaped flour
- 125 ml cream
- 375 ml water
- 1 pinch of nutmeg
- salt and pepper
- 200 g cheese, grated
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes
First, slice the eggplants and let them dry in the oven (at least 1 hour at approx. 170°C). For the Bolognese, dice the onions and garlic and sauté. Add the ground beef and fry until crumbly. Add the tomato paste. Pour everything over the passata and season with spices, if desired. Cover the pot and let the sauce simmer. As an additional ingredient, make a béchamel sauce. Melt the butter in a small saucepan and add the flour, stirring with a whisk until the desired browning is achieved. Combine the cream and water and add a little at a time to the butter and flour mixture. Cook the sauce until the desired consistency is reached, then season with salt and nutmeg. When the eggplant slices are thoroughly dry, start layering them. First, spread a layer of béchamel sauce to prevent the eggplants from sticking. Then layer the eggplant, béchamel sauce, and Bolognese sauce on top. Continue layering until all the ingredients are used up. Sprinkle the lasagna with cheese (I used Emmental and mozzarella). Then place the lasagna in a preheated oven at 180°C for 25 minutes.
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