Chard Aubergine Lasagna | Lasagna | Italian Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- 4-5 lasagna sheets
- ½ aubergine/eggplant
- Olive oil to drizzle
- 4-5 Swiss chard/chard/big spinach leaves
- 2 chopped cloves garlic
- 2-3 finely chopped tomatoes
- ½ Tsp black pepper powder
- ½ Tsp oregano
- Salt to taste
- 2 Tbsp ketchup or tomato paste
- ½ Tsp sugar
- 1 Tbsp butter
- ½ Tbsp olive oil
- ¼ Cup chopped celery
- 1 chopped clove of garlic
- 2 Tbsp all purpose flour
- 1 Cup milk
- ½ Tsp powdered black pepper
- Salt to taste
- ½ Tsp lemon zest
- ½ Cup grated cheese
- Black pepper to sprinkle (optional)
- Grated cheese for layers and to cover the surface as required
- Boil enough water and cook the lasagna sheets as per instructions or till al-dente. Mine took 8-9 minutes
- In the same water blanch the chard leaves for 1-2 minutes and remove, drain the pasta and leaves and keep aside
- Slice the aubergine/eggplant into roundels, place on a pan with little olive oil
- Roast/grill till they slightly shrink and turn golden
- In another pan, heat olive oil and fry garlic for a few seconds
- Add chopped tomatoes and start sauteing
- Mash and cook the tomatoes till they turn soft
- Season with black pepper powder, salt and dried oregano
- Next add tomato ketchup and mix well
- Cook for further 2-3 minutes till it becomes mushy
- Now to make the white sauce, heat butter and olive oil in a pan
- Add chopped celery and start sauteing
- Once they cook slightly, add chopped garlic and mix saute
- Throw in all purpose flour and cook for a few seconds
- Now slowly pour milk, mix as you go along
- Cook on low flame
- Season with black pepper and salt
- Mix very well and throw in the lemon zest
- Add grated cheese and mix well, turn off heat
- Cook till the sauce thickens as shown
- Time has now come to assemble the lasagna, spoon and spread a little white sauce at the bottom of a casserole or lasagna dish
- Place a lasagna sheet and adjust so the bottom layer is completely covered
- Next spread a layer of tomato sauce we prepared earlier
- Place a few slices of roasted aubergine
- Next place a blanched Swiss chard or spinach leaf
- Spoon a little white sauce all over and spread
- Sprinkle grated cheese and season with little black pepper
- Repeat the layers from Step 22 for all dishes
- With this I made 2 lasagna dishes, spread grated cheese on top
- Bake in pre-heated oven at 180 Deg C for 10-12 minutes till cheese on top melts
- Serve with simple salad on the side or enjoy it just like that on a wintry/rainy day!
Recipe by Food Of Interest at https://foodofinterest.com/chard-aubergine-lasagna/
3.5.3226