The classic lasagne is a real treat. Aubergine lasagne, on the other hand, is a real treat. And the good thing: You can prepare them with or without meat.
Italian cuisine is one of the most popular in the world, and pizza, pasta and tiramisu are also big hits in Germany. Lasagna, the pasta casserole with minced meat, is also one of the most famous and popular dishes in Italy.
And that's exactly what we want to focus on today. It is traditionally prepared with pasta plates, minced meat sauce and a bechamel sauce. However, if that is too boring for you, you can also modify the basic recipe. How about a delicious aubergine lasagna, for example? It is prepared just as quickly as normal lasagna, but much more delicious. And the great thing: You can prepare them both with and without meat.
Ingredients:
- 500 g minced meat
- 1 pack of lasagne sheets
- 1 can chopped or pureed tomatoes
- 2 - 3 tablespoons tomato paste
- 2 eggplants
- 1 onion
- 1 - 2 cloves of garlic
- 1 packet of grated cheese
- S alt & Pepper
- Peppers, Oregano & Basil
If you want to refine the lasagne with a béchamel sauce, you can either use a ready-made product or make it yourself. You will need:
- 2 tablespoons butter
- 4 tablespoons flour
- 0.5 to 0.7 l milk
- S alt
- Nutmeg
Preparation:
1Slice the aubergines and s alt them to release excess water. Then leave the s alted slices to stand for about 15 minutes. After the steeping time, briefly fry the aubergines in a little olive oil and then drain them on a kitchen towel.
2Meanwhile, dice the onion and garlic and sauté both in a little olive oil along with the minced meat and 1 tablespoon of tomato paste until brown and cooked through. Then add the can of tomatoes and the remaining tomato paste. Season with s alt, pepper, paprika, oregano and basil and simmer on low with lid.
If you prefer the version without meat, cook a tomato sauce instead of the minced meat sauce and otherwise proceed in the same way as with the versionwith meat. Of course you can also use soy schnitzel or another Bolognese substitute.
3In the meantime, you can prepare the béchamel sauce if you don't want to use a ready-made version. To do this, melt 2 tablespoons of butter in a saucepan and add 2 tablespoons of flour. Stir vigorously until the flour has combined with the butter. Now add some milk and keep stirring. Do not add too much milk at once, otherwise lumps will form. So pour in the milk little by little while stirring.
Little tip:
If the sauce gets too thin, simply add a little more flour. But the same applies here: it's better to have a little less than too much.
When you have the desired amount of sauce, season with s alt and nutmeg and set aside.
4Now it's time to layer in the previously greased casserole dish. First put some minced meat sauce on the bottom, followed by a few slices of aubergine. Next comes a layer of lasagne sheets. On top of this layer comes some béchamel and ground beef sauce. This is followed by alternating aubergine slices, lasagne sheets and the sauces. You should finish the form with minced meat and béchamel sauce. Finally, sprinkle grated cheese on top and put the lasagne in the oven preheated to 180°C for about 45 minutes.