Lasagne with tomato, fried aubergines, baby tomatoes, basil and Grana Padano béchamel sauce
Difficulty  Medium
|
Preparation  45 min
|
Servings for  4 people
|
Ingredients
These are the ingredients for 4 portions of lasagne.
300 g fresh lasagne
200 g Grana Padano PDO
3 aubergines
20 baby tomatoes
750 ml tomato sauce
Oil for frying
1 l milk
100 g butter
100 g 00 grade flour
Nutmeg to taste
Salt
How to prepare the lasagne with tomato, fried aubergines, cherry tomatoes, basil and Grana Padano béchamel sauce.
Start by preparing the béchamel sauce. Melt the butter in a small saucepan over low heat, add the flour and mix well with a whisk to obtain a smooth mixture with no lumps. Add the milk at room temperature stirring well, then add a pinch of salt and the grated nutmeg. Cook over a low heat for 5-6 minutes, until the sauce becomes creamy.
Clean and dice the aubergines and half the cherry tomatoes.
Fry the aubergines in plenty of oil and drain on paper towels. Add salt to taste.
Spread a tablespoon of béchamel sauce on the bottom of an oven dish and begin constructing the lasagne starting with a layer of fresh pasta followed by a layer of béchamel, then a layer of tomato sauce, the aubergines and cherry tomatoes, the basil, and lastly a sprinkle of grated Grana Padano PDO.
Repeat the process until you have 5 layers of pasta in the oven dish.
Cook the lasagne in a preheated oven at 180 °C for 25-30 minutes.
Presentation
Allow the lasagne to cool and serve.
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