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Vegetarian Lasagna with Homemade Eggplant Bechamel Sauce

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Vegetarian Lasagna with Homemade Eggplant Bechamel Sauce Vegetarian Lasagna with Homemade Eggplant Bechamel Sauce

Vegetarian Lasagna with Homemade Eggplant Bechamel Sauce






This is a recipe for delicious vegetarian lasagna with spinach and ricotta filling. The twist here is a homemade aubergine bechamel sauce. Enjoy responsibly!

Lasagna is a favourite hearty meal for many people. It’s hard to resist the blend of pasta, meat, tomato sauce and cheesy-creamy bechamel. I mean…seriously! You start drooling just by looking at a lasagna photo, no"
So, what about vegetarians" This is a recipe for you guys, as we all have needs and weaknesses. Just because you are vegetarian you don’t have to live off boiled potatoes and Brussels sprouts (what about some zucchini cupcakes")!
Repeat with me: ?I am a vegetarian and I have the right to enjoy a hearty meal!?
This is where I come into the equation and share with you a glorified lasagna recipe to spoil your palate. With an unbeatable spinach-ricotta mixture full of aromas, creamy cheeses and…to make it more interesting: homemade eggplant bechamel sauce.

Don’t be lazy and make an effort to make your own bechamel sauce. I know that it’s quite tempting to buy those ready-made ones that tried to seduce your tummy in the supermarket aisle…but don’t! Spend 10 minutes and make your own, free of preservatives and other evil chemicals!

To add a twist to it, bake a few eggplants and add them to the sauce.

Are you ready for a full-body culinary orgasm starting slowly from the mouth, going through the esophagus and ending victoriously in the stomach"

Pssst! Why don’t you join me on my Facebook page"
Save Print Vegetarian Lasagna with Homemade Eggplant Bechamel Sauce This is a recipe for delicious vegetarian lasagna with spinach and ricotta filling. The twist here is a homemade aubergine bechamel sauce. Enjoy responsibly! Author: Socratis Cuisine: Italian Recipe type: Lasagna Serves: 8 Prep time:  1 hour 30 mins Cook time:  40 mins Total time:  2 hours 10 mins Ingredients ~ 20 lasagna sheets (ready to bake). 1.5 kg (53 oz) frozen spinach. 2 large leeks sliced. 1 large onion chopped A bunch of fresh dill chopped. 3-4 large ripe tomatoes. 500 ml (17 fl oz) tomato passata. 2-3 garlic cloves. A bunch of flat-leaf parsley. A pinch of dried oregano. 500 gr (17 oz) mushrooms sliced. A handful of pine nuts. 2 tablespoons of butter. 2-3 tablespoons of all-purpose flour. 1 lt (34 fl oz) whole milk. 2 eggs. 5 large eggplants. 2 fresh mozzarella balls. 400 gr (14 oz) shredded mozzarella. 250 gr (9 oz) ricotta cheese. ½ teaspoon of ground nutmeg. ~ ½ cup of extra-virgin olive oil. Salt and ground pepper. Instructions Preheat the oven at 200 degrees Celsius (390 F) or even higher. Pierce the eggplants with a fork to create small holes to let the steam out. Lay them on a tray covered with greaseproof paper and cook them for ~ 1 hour until they start getting burnt on the outside. Remove from the oven and let them cool down. Heat up 3-4 tablespoons of olive oil in a...


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Fuente de la noticia: Socratic Food
Fecha de publicación: 27-02-2016 21:40
visto: 4

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