Aubergine And Zucchini Lasagna

In today’s post we will show you how to prepare an aubergine and zucchini lasagna.

The Italian cuisine has made us discover new recipes at our table never cease to amaze. Lasagna has been one of the favorite dishes by Italians, and also by the rest of the world.

Its layers of flat pasta filled with vegetable, meat or fish delicacies, in combination with bechamel sauce, make this dish a real delight.

Preparing a lasagna is not as complicated as it seems. Simply, you must comply with three steps that you can do at the same time, and then do the assembly; or if you don’t want to see a lot of things in the kitchen at once, you can do them one at a time.

What are you waiting for?

Eggplant and zucchini lasagna recipe

To make a delicious aubergine and zucchini lasagna, you will need:

Ingredients for 4 people:

• Lasagna, egg or spinach pasta, as you like.
• One garlic clove.
• Half a large onion.
• A zucchini.
• Half a green pepper.
• Half a red pepper.
• Eggplant.
• Tomato.
• Salt.
• Sugar.
• Pepper.
• Oregano.
• Milk.
• Flour.
• Butter.
• Nutmeg.
• Carrot.
• Grana padano type cheese powder.

Utensils

• Cooking pot.
• Frying pan.
• Baking dish.

• Wooden spoon to stir.
• Lasagna mold.

Preparation

1. The first thing to make this aubergine and zucchini lasagna is to cook the pasta. We can choose the lasagna plates that do not need cooking or those that do. If you choose the ones to be cooked, you will have to add them in a pot with boiling water, salt, and a splash of oil so that they do not stick. Follow the time indicated by the manufacturer.
2. Then drain the pasta. If you see that some plates stick to each other, wet them with  cold water. Drain them again and place them lined up on a clean dish towel.
3. We make the filling. Chop the garlic, onion, green pepper, red pepper, tomato, carrot, zucchini and eggplant.

We can cook the chopped vegetables in two ways:

• In a frying pan we add a splash of oil, and when it is hot, we add the vegetables. Season and stir frequently while browning over medium heat, about 15 minutes or so.
• Or we put them in a baking dish with oil, season and bake at 180 ºC for about 15 or 20 minutes, until they are cooked and golden.

We prepare the bechamel sauce:

1. We put three tablespoons of butter in a small pot over medium heat. We wait for it to melt.
2. Remove from the heat and add two tablespoons of flour. Mix well until it turns yellow.
3. We return to the fire and add the milk little by little while stirring.
4. Add a pinch of salt, another of ground black pepper and another of nutmeg.
5. Stir frequently while thickening over medium-low heat.

The montage

To assemble this aubergine and zucchini lasagna, the following steps must be followed:

• Add about ten tablespoons of béchamel sauce to the vegetable mixture and stir well.
• Afterwards, we will put three more tablespoons of béchamel in the mold. This can be elongated or rectangular.
• We put a plate of lasagna.

• On top we will place a layer of vegetables with béchamel, spreading well over the entire surface.
• We sprinkle with powdered cheese.

• We repeat the sequence: plate of lasagna, mixture of vegetables and béchamel, and powdered cheese, until we finish with the ingredients. We will finish with a plate of lasagna.
• On top, we will pour the rest of the bechamel sauce and sprinkle on top with a little more cheese and oregano.

• We put in the oven and gratin on the top until the cheese is browned.
• We remove from the oven and serve carefully so that the lasagna layers do not come apart when putting on the plate.

This is a unique dish as it has a large amount of ingredients and is quite filling. You can accompany it with a light green salad if you wish.