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Lasanha de Berinjela Empanada

1h30 min
4 servings - 1 lasagna weighing 1.5 kg
Intermediate
Lasanha de Berinjela Empanada
Soya Soybean Oil
Soya Soybean Oil

Ingredients

Tomato sauce

  • 3 tablespoons of Soya Sunflower Oil (45 ml)
  • 1 finely chopped onion
  • 3 finely chopped garlic cloves (25 g)
  • 2 bay leaves
  • 2 cans of chopped peeled tomatoes (800 g)
  • 4 cups water (1 l)
  • Kingdom pepper to taste
  • 1 teaspoon of refined salt (8 g)

Seasoned ricotta

  • 390 g ricotta
  • ½ bundle of chopped parsley leaves
  • ½ teaspoon refined salt (4 g)
  • ½ onion, chopped into small cubes

Béchamel sauce

  • 2 tablespoons butter (20 g)
  • 2 tablespoons wheat flour (20 g)
  • 1 liter of cold whole milk
  • ½ whole unpeeled onion
  • 6 cloves
  • 2 bay leaves
  • 1 teaspoon of refined salt (8 g)
  • Kingdom pepper to taste
  • Nutmeg to taste

Eggplant

  • 1 eggplant
  • 1 cup wheat flour (120 g)
  • 2 eggs
  • 2 cups of breadcrumbs (160 g)
  • ¼ teaspoon refined salt (2 g)
  • 900 ml of Soya Soya Oil

Assembly

  • 250 g sliced mozzarella cheese

Preparation Method

Tomato sauce: In a saucepan, heat the Soya Sunflower Oil and sauté the onion until it is lightly browned, add the garlic and bay leaves, let them brown as well. Add the rest of the ingredients and cook until they stick slightly to the bottom of the pan. Turn off and set aside.

Seasoned ricotta: In a bowl place all the ingredients, mix and set aside.

Ricotta: In a bowl place all the ingredients, mix and set aside.

Ricotta: In a bowl place all the ingredients, mix and set aside

Bechamel sauce: and in a saucepan, place the butter and flour over medium heat and cook until you have a yellowish paste with a mild smell. Gradually add the cold milk and mix with a fouet. Using the cloves, stick the bay leaves into the onion and add to the pan. Season with salt, pepper and nutmeg and cook, stirring from time to time so as not to burn the bottom of the pan. When it thickens, remove the onion or pass it through a sieve to remove any lumps. Turn off the heat and set aside.

Eggplant: c Cut the eggplant lengthways into 0.5 cm slices and set aside.

In a bowl, remove the onion or pass it through a sieve.

In one container, add the wheat flour, in the second, add the eggs and beat until the whites and yolks are mixed, in the third, add the breadcrumbs with the salt.

Do the complete breading in the following order: coat the eggplant in the wheat flour, then in the eggs and then in the breadcrumbs with the salt. Then fry in Soya Soya Oil at 160°C. Leave to dry on paper towels or a grill and set aside.

Finishing:In a baking dish that can go in the oven, assemble the lasagna in the following order: two spoonfuls of tomato sauce, breaded eggplant, sliced mozzarella cheese, three spoonfuls of seasoned ricotta, cover with tomato sauce, make another layer of eggplant, seasoned ricotta, tomato sauce, cover with béchamel sauce and mozzarella cheese.

Bake in the oven.

Bake in a preheated oven at 170°C for 30 minutes or until golden brown.