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    White lasagna with aubergine and Grana Padano bechamel sauce

    4 people
    T4100 min
    Carmine Amarante


    • 3 aubergines
    • For the béchamel sauce:
    • 140 g butter
    • 120 g flour
    • Nutmeg
    • 150 g Grana Padano aged for over 16 months
    • 1 l milk
    • 900 g semolina
    • 800 g flour
    • 135 g eggs



    STEP 1

    Mix the semolina, flour, eggs and egg yolks until you obtain a soft dough and leave to rest for at least one hour. Roll the dough until 1mm thick. Cook the pasta in boiling water for approximately 1 minute, drain and put in water and ice.


    STEP 2

    Cut the aubergines into very thin slices and grill them.
    Prepare the béchamel sauce melting the butter, adding flour and stirring vigorously to avoid lumps. Pour in the previously boiled milk and add the grated Grana Padano.
    Layer the lasagna in a medium-deep baking dish.

    STEP 3

    Start with a layer of pasta, add a bit of béchamel and place the aubergines on top of it. Try to make the layers as uniform as possible and continue until you reach the edge of the dish. Finish with a last layer of pasta and cover with grated Grana Padano.
    Bake in the oven at 170°C for 15 minutes.