Lasagna with Eggplants
It's your chance to learn how to make the best green lasagna with eggplant and robust Gruyere!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookwithsousou.com.
Cooking tools:
- Food processor
- Blender
- Skillet
- Pot
- Colander
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
Ingredients
- 12 pieces Green Lasagna, pre-cooked
- 3 big Eggplants, peeled and cut into round pieces
- 300 g shredded Gruyere Cheese
- 2 mediums Onions, diced
- 2 Garlic cloves, smashed
- 1 Carrot, diced
- ¾ cup Leek, chopped
- 1 kg Tomatoes, peeled and diced
- 3 tablespoons Oil
- 1 cup Water
- 1 Maggi cube
- 1 tablespoon Tomato Paste
- 1 tablespoon Oregano
- Salt
- pepper
- 4 cups Milk
- 2 tablespoons Flour
- Salt, white pepper and nutmeg
- 200 g Feta Cheese
- 500 ml Fresh Cream
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