Aubergine and Red Wine Lasagna


Serves 6
The aubergines in this vegetarian lasagna recipe give the dish a wonderful rich, creamy, flavor. Aubergine is also known as eggplant.
VegeHero Tip: Try substituting one aubergine with five medium-sized field mushrooms for variety.

Aubergine and Red Wine Lasagna

Aubergine and Red Wine Lasagna

Ingredients 
1 packet ‘instant’ lasagna sheets
2 large aubergines
½ cup olive oil
2 tablespoons fresh Thyme, chopped
2 tablespoons fresh Oregano, chopped
1 large clove garlic, finely chopped
salt and pepper
For the Tomato Sauce:
3 tablespoons olive oil
2 large onions, finely chopped
2 cans of peeled tomatoes or
1kg ripe tomatoes diced
½ cup red wine
2 tablespoons fresh basil, chopped
3 tablespoons tomato paste
1 teaspoon brown sugar
salt and pepper
For the Bechamel Sauce:
2 tablespoons butter
2 tablespoons flour
300ml milk
2 free-range eggs
salt and pepper
250g tasty cheese, grated

Slice the eggplants into 1cm-wide slices and sprinkle both sides with salt. Put aside.

Make the tomato sauce. Heat the oil in a frying pan and add onion. Fry gently for about 10 minutes until onion is soft. Add tomatoes, tomato paste, sugar, red wine, fresh basil, salt and pepper. Simmer for 15 minutes.

Thoroughly wash the aubergine slices and then gently pat the slices dry. In a bowl, mix the oil, thyme, oregano, garlic, salt and pepper together. Brush each side of the eggplant slices in the oil mixture and place on a grill tray and grill until lightly brown on each side.

Make the Bechamel sauce. Melt butter in a saucepan. Add flour and stir over a low heat for 2 minutes. Gradually add milk while stirring constantly. Once thickened, remove from heat and season to taste. In a separate bowl whisk eggs and then ad the eggs and most of the grated cheese to the sauce mixture (keep a little aside for sprinkling on top).

In a large dish, ladle in enough tomato sauce to cover the base. Place a single layer of lasagna sheets on top. Add a layer of the grilled aubergine slices. Repeat this process until the dish is three-quarters full. Pour the Bechamel sauce over the top layer. Sprinkle with the remaining cheese and bake at 180 C for 45 minutes or until browned.

Serve hot with crusty bread and a green salad.