Aubergine Parmigiana Lasagne
Twist on classic lasagne with this Aubergine Parmigiana Lasagne recipe, featuring layers of aubergine, rich tomato sauce, and creamy béchamel.
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Cooking tools:
- Oven
- Skillet
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Plate
Ingredients
- 2 aubergines (large, sliced)
- 2 cups Tomato sauce (homemade or store-bought)
- 1/2 cup parmesan cheese (grated)
- 8 sheets lasagne pasta (ready-to-use)
- 2 tablespoons olive oil
- 4 cups béchamel sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano (optional)
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