A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Aubergine Lasagna Parmigiana
(0)
105 min
Under an hour
Knuspr-Küche
Diese köstliche Auberginen-Lasagne Parmigiana ist ein wahrer italienischer Klassiker. Schichten aus zart gerösteten Auberginenscheiben, einer aromatischen Tomatensauce mit einem Schuss Chianti und einer cremigen Béchamelsauce verschmelzen zu einem vegetarischen Festmahl. Überbacken mit reichlich Parmesan und Mozzarella, ist dieses Gericht die perfekte Wahl für ein gemütliches Abendessen mit der Familie oder Freunden. Ein Hauch von frischem Basilikum rundet das Geschmackserlebnis ab.
Ingredients
Preparation method
Preheat the oven to 200 degrees Celsius. Wash the aubergines and cut them into slices about half a centimeter thick. Brush both sides with olive oil, season with pepper, and sprinkle with dried oregano. Place the aubergine slices on a baking sheet lined with baking paper and bake for 40 minutes. Turn them halfway through. Salt after baking.
Finely dice the onion and slice the garlic. Sauté the onion in 2 tbsp olive oil until golden brown, then add the garlic and sauté for another 2 minutes. Add the chopped tomatoes and bring to a boil. Season with salt and pepper. Pour in the wine and simmer over low heat for 10-15 minutes until the excess liquid has evaporated. Finally, stir in a handful of chopped basil.
Meanwhile, prepare the béchamel sauce. Melt the butter in a saucepan and stir in the flour. Sauté for one minute, stirring constantly. Then add the milk and stir until no lumps remain. Add bay leaves, nutmeg, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until the sauce has a creamy consistency. Remove the bay leaves, stir in 2/3 of the Parmesan and a handful of chopped basil. Set aside a few leaves for garnish.
35 min
Under an hour
