13 Oct Aubergine and Four Cheese Lasagne
Ingredients:
1 large aubergine
1 onion
2 garlic cloves
1 can of chopped tomatoes (400g)
30 ml sherry vinegar
1 teaspoon dried oregano
1/2 cup fresh basil, chopped
Salt and pepper to taste
250 g fresh mozzarella
60 g cheddar cheese
150 g blue cheese
50 g grated Parmesan cheese
12 sheets of fresh lasagne
300 ml béchamel sauce (homemade or store-bought)
Extra virgin olive oil
Preparation:
Peel and finely chop the onion and garlic cloves. Heat the extra virgin olive oil in a saucepan and sauté for five minutes. Meanwhile, peel the aubergine and cut it into small dice, then add it to the saucepan and cook for another five minutes.
Next, add the tomatoes, vinegar, sugar, a teaspoon of oregano, some chopped fresh basil, and salt to taste. Simmer for 20 minutes. Mix all the cheeses, either grated or chopped.
Assemble the lasagne in a rectangular dish, approximately 18×25 cm. Grease the dish and cover the base with sheets of fresh lasagne. Layer with aubergine and tomato mixture, add another layer of fresh lasagne sheets, and sprinkle with the cheese mixture. Continue layering until finishing with a layer of béchamel and cheese on top.
Place the dish in a preheated oven at 200°C (180°C fan) and bake for 15 minutes or until the surface is golden. Remove from the oven and let it rest for a few minutes before serving.
