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Side dishes and vegetables, vegetarian dishes and bakes 83
Aubergine and tomato lasagne [Index: ] [Index: ]
MCRC00901807_BO_Auberginen_Tomaten_Lasagne-010_F39MCRC00914917_SE_Auberginen_Tomaten_Lasagne-012MCRC00900528_NF_Auberginen_Tomaten_Lasagne-011_RZ0BakesVegetablesTomatoesVegetarian recipesPreparation methodsBakingRecipe categoriesSide dishes, BakesVegetarian recipes
For 4 servings
Universal pan, large ovenproof dish
LASAGNE:
1 kg fresh tomatoes
1 small onion
1 garlic clove
4-6 tbsp olive oil
Salt
Sugar
Black pepper, freshly ground
800 g aubergines
1 bunch basil
125 g mozzarella
100 g Parmesan, freshly grated
Per serving
399 kcal, 13 g carbs, 30 g fat, 19 g protein,
1,1 BU
PREPARATION
1. Wash the tomatoes and cut into chunks. Peel the onion and garlic and dice finely.
2. For the tomato sauce, heat up a little olive oil in a pot and sweat the diced onions in it. Add the
garlic, tomatoes, salt, sugar, pepper and a little water. Reduce to a thick sauce at a low heat setting
for approx. 20 minutes.
3. Wash the aubergines, cut them lengthwise into slices 0.5 cm thick, season with salt and leave to
stand for approx. 20 minutes. Then pat dry with kitchen towel.
4. Add a little olive oil to the universal pan and place half of the aubergine slices in it. Brush the top
side of the aubergines with a little olive oil and grill as indicated.
5. Do the same again with the other half.
6. Rinse the basil and shake it dry. Cut the mozzarella into thin slices.
7. Add a little sauce to an ovenproof dish. Add a layer of aubergine slices over the top and then
sprinkle with Parmesan and whole basil leaves. Then fill with alternate layers of tomato sauce,
aubergines, Parmesan and basil until all ingredients have been used up. Finally, cover the lasagne with
mozzarella and bake as indicated.
Setting procedure:
Aubergines:
Universal pan, level 4
Grill, large area
250 °C
Grilling time: 5-7 minutes per tray
Lasagne:
CircoTherm
180 °C
Added steam, medium
Grilling time: 30-35 minutes
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