Lasagna can give us a lot of play in the kitchen. This type of pasta served in sheets, supports different fillings. Interspersing bolognese sauce with these slices is the traditional way to prepare it, but versions of vegetables like the one we propose today are also very widespread.
Today we use a seasonal product to prepare this lasagna with eggplant and gratin mashed potatoes. A strong dish that, we are not going to fool you, will take you time in the kitchen despite its simplicity. The result, yes, it will be worth it, we assure you!
You can prepare this lasagna in a simpler way using tomato sauce and commercial mashed potatoes, but believe us, having time it will be richer and probably healthier to prepare both at home. Go ahead and make this recipe that you can adapt to a vegan diet just by substituting the cheese for a vegan one.
Ingredients for 4 (18x18cm mold)
- 6 plates of lasagna
- 2 tablespoons olive oil
- 1 small eggplant, diced
- 1/2 dozen mushrooms, rolled
- Salt and pepper
- 1/2 cup grated cheese
For the tomato sauce
- 1 tablespoon olive oil
- 1 chopped onion
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 5 ripe tomatoes, peeled and chopped
- Salt and pepper
- 1 teaspoon of 0regano
For the tomato puree
- Small potatoes 5
- 1 splash of milk
- Sal Island
- Pepper
- Nutmeg
Step by step
- Start by preparing the tomato sauce. To do this, fry the onion and pepper in a pan with a tablespoon of olive oil for 10 minutes. Then, add the chopped tomatoes, salt and pepper, and cook over medium heat until the tomato first falls apart and then thickens, approximately 40 minutes. Once done, add oregano, mix and reserve.
- While the tomato sauce is cooking, cook the potatoes in plenty of salted water. Once cooked, let it warm slightly to peel and mash them with a fork. Salt and pepper, add nutmeg and a splash of milk and mix. Add more milk if necessary to achieve the desired texture.
- The third step will be cook the stuffing. To do this, fry the aubergine with a little oil for about 10 minutes and then add the mushrooms. Season, cook the whole for a few minutes until the mushrooms are browned and reserve.
- When you start cooking the filling, put the lasagna plates to hydrate, following the manufacturer's instructions, and heat the oven.
- With all the components ready, Assemble the lasagna. Lightly brush the bottom of the pan with olive oil. Cover the base with two plates of lasasa and on top of it, place half of the aubergine filling and a layer of tomato (one third of the tomato). Repeat the previous step to finish with a layer of lasagna, tomato and the mashed potato.
- On this, put a generous layer of cheese and take the lasagna to the oven to gratin until golden brown, About 10 minutes.
- Serve the lasagna with freshly made aubergine.
