lasagne con pomodoro, melanzane fritte, pomodorini, basilico e besciamella al Grana Padano
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    Lasagne with tomato, fried aubergines, baby tomatoes, basil and Grana Padano béchamel sauce

    Group 393Medium
    Group 3824 people
    T345 min


    • 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.

    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.


    STEP 4

    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.


    Allow the lasagne to cool and serve.