Having tasted a slice of juicy and incredibly tasty lasagna, you understand why Italian cuisine is so popular all over the world. This dish resembles a cake made from sheets of dough, interspersed with layers of meat or vegetable filling, with an indispensable component – an appetizing sauce. Take a gastronomic journey to Italy – prepare a hearty eggplant lasagna for yourself and your loved ones.
Ingredients: – 300 g flour; – 3 chicken eggs; – salt.
If you are using ready-made lasagna sheets, read the instructions carefully. Some manufacturers recommend boiling them first, others do not.
It is better to prepare the dough from the same flour as Italian pasta, from durum wheat. Beat the eggs, add a pinch of salt and gradually add flour to make the dough elastic. Place it for a few minutes, roll it into a ball, cover with a clean, damp towel and let sit for 1 hour. Then roll it into a sausage, cut into 4 pieces and roll it into rectangles, 1–2 cm shorter in length and width than your baking dish. Cut the sheets with a knife to achieve an even geometric shape. The optimal thickness is 1,5 mm, which will be even easier to achieve if you have a special pasta machine.
Ingredients: – 4 lasagna leaves; – 2 large eggplants; – 2 medium tomatoes; – 300 g of parmesan; For the sauce (simple béchamel): – 4 tbsp milk; – 3 tbsp. flour; – 120 g of butter; – 2 tsp. salt; – 0,5 tsp. nutmeg.
Cut the eggplants into longitudinal strips 0,5 cm thick. Place them on a wire rack and dry for 10 minutes in the oven at 180 ° C, so they absorb the sauce better and the lasagna will be more juicy. Cut the tomatoes into slices and grate the Parmesan. Prepare béchamel by melting butter in a frying pan, reduce heat and add flour. Stir the mixture for a minute, pour in the milk. Continue stirring the sauce until it thickens, then salt, season with nutmeg and set aside.
Distribute 1-2 tbsp. white gravy at the bottom of a wide heat-resistant form. Lay out a sheet of dough, lay the strips of eggplant on top, pour the sauce over them, sprinkle with a quarter of the grated cheese and cover with a second sheet. Repeat the steps in the previous sentence. In the third, vegetable layer, alternate slices of eggplant with slices of tomatoes, brush them with sauce and scatter a third quarter of the Parmesan. Put the remaining leaf, sprinkle with the rest of the béchamel and sprinkle with cheese.
Cover the lasagne with foil and bake at 180 ° C for half an hour to cook well. Then remove the silver paper, increase the temperature to 210 ° C and cook the dish for another 10 minutes, until a golden crust appears. Divide it into portions and serve, garnish with chopped dill.