DinnerBooks
Vegolasagne with aubergine and spinach

Vegolasagne with aubergine and spinach

Cooking Time1 h 30 m
Ingredients13
DifficultyMedium
0
0
wwentorme95
A great lasagne where the aubergin is joined by spinach and a full béchamel sauce with parmesan. This is such a right that feels homely even when it is in the oven and spreads its fragrance in the kitchen. Lakto-ovo vegetarian, satiating and just as good as you hope.

Ingredients

4 servings
  • Step: 1
    1 1/2 pc aubergine
  • Step: 2
    2 pc garlic gaps
  • Step: 3
    200 g frozen leaf penat
  • Step: 4
    salt
  • Step: 5
    black pepper
  • Step: 6
    3 pc mozzarella
  • Step: 7
    2 can tomato sauce classico
  • Step: 8
    12 pc lasagna plates
  • Step: 9
    8 dl milk
  • Step: 10
    4 msk butter
  • Step: 11
    4 msk veteran
  • Step: 12
    2 dl ripped parmesan
  • Step: 13
    1 1/2 tsk the muscot

Instructions

  • Step: 1
    Put the oven at 175°C.
  • Step: 2
    The Tina Spenade.
  • Step: 3
    Cut the aubergin into small pieces, slice the garlic. Stop the aubergin and garlic in olive oil until it gets some color.
  • Step: 4
    Hug the liquid out of the spinach properly, milling it a few minutes along with the aubergin. Salt and pepper and then set aside.
  • Step: 5
    Ditch the mozzarellan.
  • Step: 6
    Béchamelsås: Heat the milk. Melt the butter in a pot, whisper in the flour. Add the warm milk while continuing to a smooth sauce. Stir down the parmesanost and taste off with ripped muscot, salt and pepper.
  • Step: 7
    Pour out some tomato sauce and bechamel sauce at the bottom of an oven-safe form. Cover with lasagne plates, distribute 1/3 of the spinach and aubergin ear and lay out mozzarella discs. Top with some of the tomato sauce and some of the bechamel sauce. Repeat 2 times and end with lasagna plates and the rest of the tomato and bechamel sauce.
  • Step: 8
    Remove the parmesan. Cream in the middle of the oven for about 40-45 minutes. Decorate with fresh basilica.

Näring

Serving Size4serving

Comments