Eggplants lasagna

Author @Guendolyn79 Serves: 6 Time: 1h 30′

Difficulty: moderate

bty

Ingredients

For the fresh pasta

  • 2 eggs
  • 200 gr flour type 0
  • a pinch of salt
  • pasta maker

For the fill

  • 3-4 eggplants
  • parmesan
  • asiago cheese
  • a little tomato sauce on top
  • olive oil, salt (basil leaves)

For the béchamel

  • 300 ml milk
  • 1 knob of butter
  • 1 and half tablespoon of flour
  • salt

Directions

Preparing the fill

Grill the eggplants with olive oil and salt.

Grate the parmesan and add to it cubes of asiago cheese in a plate

Preparing the béchamel

Prepare two little pots: in the first one boil the milk.

In the second one melt the butter, add the flour and cook for few minutes, stirring with a kitchen whisk.

While vigorously stirring, add the hot milk little by little. Keep stirring until the sauce has firmed. Add the salt at the end.

Doing the fresh pasta

Make a hole in the flour and put the eggs inside. Add a pinch of salt. With a fork little by little knead with the flour. ENd kneading with the hands.

Flatten the dough by hands and put some flour on both sides before putting it inside the pasta maker.

Start with the largest setting on the pasta maker (I have 0-7 settings).

Pass the dough in the pasta maker at least three times in the first setting, after each time fold in two and add a little flour on each side.

This way the pasta will be homogeneous

Then you can start change setting in the pasta maker, passing only once for each setting the dough, add each time a little flour on each side.

I prefer to pass the pasta till the 6th setting (the 7th is too thin in my opinion). With this procedure I fill my entire table of lasagna sheets

Prepare two pots: one with salt boiling water, the other one with cold water.

Cut the pasta sheets (I use my hand as measurement)

Putting all together

Put a little béchamel on the tray bottom.

Dip two/three pasta sheets in boiling water for 2/3 minutes, then pass them in the cold water pot

Lay the sheets on the tray, add béchamel then the grilled eggplants and them the cheeses.

Repeat the procedure, add tomato sauce and cheese on top.

Pre-heat the oven at 180°. Bake for about 20-30′

If you have some pasta sheets remained, you can put them in a plastic container and put them in freezer. You can use them in three-four months

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