John Myers
Ingredients for 4 servings:
- 1 eggplant(s) (aubergine)
- 1 sweet potato(s)
- 2 large bell peppers, red or yellow
- 2 onions, red
- 4 cloves garlic
- 125 g feta cheese
- 400 ml milk
- 35 g butter
- 35 g flour
- Nutmeg, freshly grated
- Coriander, dried
- Coriander powder
- Cumin powder
- chili powder
- basil
- salt and pepper
- olive oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
vegetarian
First, prepare the béchamel sauce: Melt the butter over high heat, whisk it with the flour, remove from the heat, slowly add the milk, and bring back to a boil while stirring constantly. Season to taste with salt, pepper, and nutmeg, then stir in the feta. Sauté the red onions with the garlic, add spices (coriander, cumin, salt, pepper, chili) as desired, and fry briefly. Add the diced bell peppers and sauté for about 10 minutes. Cut the eggplant and sweet potato into slices about 5 mm thick. Grease a baking dish, add a layer of eggplant, and season with salt. Then add a layer of sweet potatoes. Cover with half of the bell pepper and onion mixture and pour on half of the béchamel and feta sauce. Layer again and finish with the béchamel and feta sauce. Place the lasagna in the oven preheated to 180 degrees Celsius and bake for 45 minutes.
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