58. Aubergine Lasagna

Who doesn't love lasagna? Layers of pasta and sauce and gooey stringy cheese... What's not to love?
But traditional minced meat lasagna can get, admittedly, rather boring.
Bernard offers a novel way to rediscover lasagna, simple, vegetarian, and absolutely delicious.

Ingredients:

9 sheets uncooked lasagna pasta
1 jar pizza tomato sauce
50g Parmesan cheese, grated
1 large aubergine
handful fresh basil
1 cup liquid cream
200g mozzarella cheese, sliced
olive oil

Method:

Cut the aubergine lengthwise.
Microwave for 7 minutes (this will speed up the pan-cooking time).
Heat a few tablespoons of olive oil in a pan. Cook the aubergines till golden on both sides.
Preheat oven to 400°F.

Layer the lasagna as follows:

• 3 sheets uncooked lasagna pasta
• 1/3 cup liquid cream
• a third of the tomato sauce + half of the Parmesan
• half of the eggplant + half of the basil leaves

• 3 sheets uncooked lasagna pasta
• 1/3 cup liquid cream
• a third of the tomato sauce + half of the Parmesan
• half of the eggplant + half of the basil leaves

• 3 sheets uncooked lasagna pasta
• 1/3 cup liquid cream
• a third of the tomato sauce
• all the sliced mozzarella
• drizzle of olive oil and a grating of black pepper

Bake for 35 minutes.
Serving suggestion: serve beside a leafy salad.

 صحة و عافية