Aubergine Lasagne
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large eggplant (s)
- 250 g mushrooms, fresh
- 2 medium tomato (s)
- 1 red pepper (s)
- 100 g sheep cheese
- 300 g cheese (Gouda, youn)
- 4 lasagne plate (s) (about 15 x 20 cm)
- salt and pepper
- oregano
- a lot paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Clean the aubergines, cut them into cubes and put them in salted water (15-20min) so that they don`t taste too bitter. Also cut the mushrooms and tomatoes into cubes, the red bell pepper into strips. Drain the aubergines, pat dry and fry in a little olive oil until they start to brown, then turn the mushrooms until the water that the mushrooms have left has almost evaporated. Then tomatoes, paprika in strips and spices (we like it with a lot of sweet paprika, you can vary depending on your taste), simmer for about 10 minutes. Cook the lasagne plates in salted water on another hotplate.
- Brush an ovenproof dish with olive oil. Lay out with a sheet of lasagne (I need about 1 1/4 sheets of lasagne for the complete layout of each layer). Then spread half of the prepared aubergine mixture on top, also spread half of the sheep`s cheese on top, then cover with grated Gouda cheese. Now comes the next layer of lasagne, again eggplant mixture, etc. After the last layer of lasagne has been placed, cover with the rest of the Gouda cheese and bake in the preheated oven at 200 ° C (I have top and bottom heat) until the cheese begins to turn brown. (Warning, if the lasagna stays in the oven too long, a hard cheese crust forms, I don`t like that. So take it out in good time)
- I live in Turkey and there are different types of lasagne plates here. I always buy the 15 x 20 cm size.
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