Easy Homemade Eggplant Lasagne (Vegetarian) Recipe

Easy Homemade Eggplant Lasagne (Vegetarian) Recipe


Easy Homemade Eggplant Lasagne (Vegetarian) Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Eggplant Lasagne (Vegetarian) here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Eggplant Lasagne (Vegetarian) is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Eggplant Lasagne (Vegetarian) is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Eggplant Lasagne (Vegetarian) Recipe


  1. 2 Tomatoes
  2. 1/2 Onion
  3. 3 Garlic Teeth
  4. 1 cup Salt
  5. 1 tsp Black Pepper
  6. 1 dash Olive Oil
  7. 1 tbsp Oregano
  8. 3/4 kg Tomatoe Sauce
  9. 50 grams Butter
  10. 50 grams Flour
  11. 1/2 liter Milk
  12. 3 Eggplants
  13. 1 packages Precooked Lasagna
  14. 250 grams Cheese
  15. 50 grams Parmesan Cheese



How To Make Easy Homemade Eggplant Lasagne (Vegetarian) Recipe


  1. Cut the eggplants in thin slices, put them in a table and add a lot of salt for 15-20 minutes.

  2. Pomodoro sauce: Peel the tomatoes, cut them in halves and remove the seeds. Chop the onion and garlic in irregular forms. Put olive oil in a big pan and add the onion and garlic, wait untill it changes color and add the tomatoes, cook it for 10-15 minutes with low fire and continuously mix the ingredients. Add the tomatoe sauce, oregano, salt and black pepper and wait to boil. Finally blend it well to get a really good and easy pomodoro sauce.

  3. Bechamel Sauce: In a hot pot put the butter, once it melts add the flour and mix rapidly until get a uniform mixture, add the milk little by little and keep mixing it, until you get a smooth mixture. Finally add salt and pepper.

  4. Wash and dry the eggplant slices.

  5. In a baking tray put 1 layer of pomodoro sauce, then precooked lasagne, bechamel sauce, eggplants slices, cheese and start over with pomodoro sauce. End with pomodoro sauce and parmesan cheese.

  6. Preheat oven at 180C and put the lasagne for 40 minutes.

  7. Let it rest for 20-30 minutes.

  8. Enjoy!!!


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