Sweet Potato and Aubergine Lasagna
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 aubergine (s)
- 1 sweet potato (s)
- 2 large bell peppers, red or yellow
- 2 onion (s), red
- 4 cloves garlic
- 125 g feta cheese
- 400 ml milk
- 35 g butter
- 35 g flour
- Nutmeg, freshly grated
- Coriander, dried
- Coriander powder
- Cumin powder
- Chilli powder
- basil
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- First prepare the béchamel sauce: melt the butter at full temperature, whisk with flour, remove from the plate, slowly add the milk, stirring constantly with the whisk, and bring to the boil again while stirring. Then season with salt, pepper and nutmeg and stir in the feta.
- Fry the red onions with the garlic, add the spices (coriander, cumin, salt, pepper, chilli) as required and fry briefly, add the diced peppers and cook for about 10 minutes.
- Cut the aubergines and sweet potatoes into slices about 5 mm thick.
- Grease a baking dish, add a layer of aubergine and a little salt. Then add a layer of sweet potatoes. Then cover with half of the pepper and onion mixture and add half of the bechamel and feta sauce. Layer again and finish with béchamel feta sauce.
- Put the lasagne in the oven preheated to 180 degrees and bake for 45 minutes.
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