Vegetarian lasagna with eggplant

Ingredients for 4 servings:

• e.g. lasagna sheet(s)
• 300 g Gouda, middle-aged
• 2 tbsp olive oil
• 1 onion(s)
• 2 garlic cloves
• 1 eggplant(s)
• 1 can tomatoes, chopped, approx. 400 g
• 1 shot of water
• Herbs of Provence
• salt and pepper
• Paprika powder, hot
• 1 tsp, levelled sugar
• 2 bay leaves
• 50 g butter
• 1 ½ tbsp, leveled flour
• 400 ml milk
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 40 minutes

Heat the olive oil in a pan. Dice the onion and add it to the pan. Crush the garlic. Sauté briefly until translucent. Wash the eggplant, cut it into 1 x 1 cm cubes, and fry until golden brown. Then add the canned tomatoes and the water, season with salt, pepper, and Provençal herbs, paprika, and sugar. Add the bay leaves. Simmer for about 15-20 minutes. Remove the bay leaves afterward. Meanwhile, for the béchamel sauce, melt the butter in a small saucepan, then add the flour and stir with a whisk until lightly browned. Now add the milk and heat, stirring, until the desired consistency is reached. If the sauce is too runny, add a little more flour; if it is too thick, add a little more milk. Season with salt, pepper, and nutmeg. Grate the Gouda cheese. Layer the lasagna, adding a little grated Gouda between each layer. The lasagna turns out best when the layers are very thin and use lots of pasta sheets. My boyfriend likes it best that way. Béchamel sauce is best for the final layer, and then pour the remaining Gouda on top. Bake the lasagna at 220°C (fan oven) for about 25 minutes.