Egg-plant, or aubergine, is one of my favorite vegetables (as many of you probably already know). I already ate it in many different ways but I had never used it to make lasagna. Time to change that. It wasn’t as hard as I expected and not that much work either. I also made the white sauce myself, so this would be lactose free as well. Because you pre-cook everything in advance the baking time in the oven is very short: only fifteen minutes. I made lasagna with spinach and tuna but you can use whatever you like, just make sure it goes well with egg-plant. Here is the recipe for my aubergine lasagna.
Ingrediënten voor 2-3 personen
1 big egg-plant
1 big onion
1 can of tuna
250gr fresh spinach
250gr cherry tomatoes
4 tablespoons of olive oil
Pepper and salt
Pre-heat your oven to 180 degrees Celsius. Cut the egg-plant in long slices and put fresh salt on top of it. After a few minutes you will see some water on the egg-plant, remove it with some paper and do the same with the other side of the egg-plant. Grill both sides until they are almost done. In the mean time you can make the white sauce and the stuffing. Cut a onion in small pieces and bake it in a big pan. After a few minutes you can add the tuna and blend the tomatoes until they look like some sort of a sauce (I prefer the sauce to still have some texture, but if you prefer a smooth sauce just blend it a little bit longer). Add the sauce to the pan as well and add fresh pepper, oregano and fresh salt to taste. When everything is almost done you can add the spinach. Give it a good stir from time to time so all the spinach will shrink. In the mean time heat up four tablespoons of olive oil in a small sauce pan and add the flower. Stir really really well, otherwise the flower will burn and stick to the bottom of the pan. Let it bake for a few minutes so the flowery taste disappears and add the broth, little by little. Don’t add to much at a time because you will get lumps. Make sure the sauce doesn’t start to boil and keep stirring it from time to time until it is a nice thick sauce.
Time to fill your baking dish! I used a 2 litre dish, which I greased with oliveoil. I started with a layer of stuffing, followed by some white sauce and a layer of egg-plant. I added the rest of the stuffing on top of the egg-plant, added another layer of white sauce and the remaining egg-plant. Last but not least I added the remaining white sauce. If you want to you can add some cheese to it, but I didn’t have any cheese at home. Put the dish in the oven for about 15 minutes and you are done. Eet smakelijk!
Hoe maak je deze lasagna lactosevrij?: Als je bovenstaand recept volgt is de lasagna lactosevrij. Besluit je de ovenschaal in te vetten met boter ipv. olie gebruik dan plantaardige boter. En mocht je er nog kaas overheen strooien: ga voor een kaassoort als mozzarella of een goede parmezaanse kaas (deze horen geen lactose te bevatten, natuurlijk wel even checken).