Summary

Ingredients

• Lasagne plate (s) as required
• 1 kg aubergine (s)
• 600 g tomato (s)
• 3 medium onion (s)
• 2 cloves garlic)
• 2 tablespoon butter
• 0.25 liter ¼ milk
• 200 ml cream
• 2 tablespoon flour
• 1 bay leaf
• 1 piece (s) lemon peel, thinly peeled
• 1 bunch basil
• 3 tablespoon almond sticks or chopped almonds
• Salt and pepper, from the mill
• Cheese, grated (Pecorino, Parmesan or Grana Padano)
• Lemon juice
• 3 tablespoon olive oil
• 1 teaspoon vegetable stock, grained

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Instructions

1. Melt the butter in a saucepan, dust the flour over it and sauté briefly. Pour in the milk and cream while stirring vigorously with the whisk. Add the bay leaf and lemon peel, season with salt, pepper and granulated broth and simmer briefly.
2. Wash the aubergines and tomatoes and cut into slices approx. 1 cm thick. Salt on both sides. Peel the onions and garlic and cut into small slices. Heat the oil in a large pan, fry the onions and garlic until light brown, season with salt and remove. Fry the aubergine slices in portions on both sides until they begin to become soft.
3. Remove the bay leaves and lemon peel from the bechamel sauce, stir in some grated cheese (amount to taste!) And season with lemon juice, salt or granulated broth and pepper.
4. Wash the basil, shake dry and pluck the leaves off. Set aside a few leaves.
5. Preheat the oven to 200 degrees (convection 180 degrees).
6. Spread 2 tablespoons of sauce on the bottom of an ovenproof dish and lay out the lasagne plates on top. Then layer aubergines, tomatoes, onions, garlic, basil, sauce and lasagne sheets alternately, seasoning the vegetables again. Finish with a layer of sauce.
7. Bake the lasagna in the oven on the middle rack for about 50 minutes.
8. Cut the remaining basil into strips, mix with the remaining cheese and almonds and sprinkle over the lasagne 20 minutes before the end of the baking time.
9. Tip: Instead of the cream, you can just use milk. Then the sauce becomes less substantial.