Family friendly Main Italian

Eggplant lasagne

Name: Eggplant lasagne
Yield: 8
Cuisine: /italian
Ingredients: 3 large eggplants, sliced into 1cm rounds; 1/3 cup (80ml) olive oil; 1 tbs dried oregano; 4 garlic cloves, crushed; 1/2 bunch basil, leaves picked, stalks finely chopped; 1/2 cup (125ml) Italian red wine; 2 x 400g cans whole tomatoes; 50g unsalted butter, plus extra to grease; 1/3 cup (50g) plain flour; 800ml milk; 1 cup (80g) finely grated parmesan; 250g instant lasagne sheets; 125g mozzarella, sliced

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Oct 20, 2015

You won't miss the meat with Jamie Oliver's vegetarian makeover of the classic lasagne.

3 large eggplants, sliced into 1cm rounds
1/3 cup (80ml) olive oil
1 tbs dried oregano
4 garlic cloves, crushed
1/2 bunch basil, leaves picked, stalks finely chopped
1/2 cup (125ml) Italian red wine
2 x 400g cans whole tomatoes
50g unsalted butter, plus extra to grease
1/3 cup (50g) plain flour
800ml milk
1 cup (80g) finely grated parmesan
250g instant lasagne sheets
125g mozzarella, sliced

Method

1.

Preheat oven to 200°C. Place eggplant in a single layer on two baking paper-lined baking trays. Drizzle with 2 tbs oil, season, and scatter over oregano. Roast for 35-40 minutes until cooked through.
2.

Meanwhile, to make the sauce, heat remaining 2 tbs oil in a saucepan over medium heat. Cook garlic and basil stalks for 1 minute or until fragrant, then add red wine. Increase heat to high and bring to the boil. Cook for 2-3 minutes until slightly reduced. Add tomatoes and return to the boil, season. Reduce heat to medium-low and cook for 10 minutes or until slightly thickened. Stir in 3/4 basil leaves, tearing any large leaves. Remove from heat and set aside. Squash tomatoes with a fork.
3.

To make the bechamel, melt butter in a saucepan over medium heat. Stir in flour and cook, stirring, for 2-3 minutes until a thick paste. Gradually add milk, whisking constantly until smooth. Reduce heat to low and cook, whisking occasionally, for 10 minutes or until thick and creamy. Stir through 3/4 parmesan. Season.
4.

Grease a 2.6L ovenproof dish. Lay one-third eggplant and tomato sauce over the base, then cover with lasagne sheets and one-third bechamel, then another layer lasagne sheets. Repeat layers twice more, finishing with a final bechamel layer. Sprinkle over remaining parmesan and dot with mozzarella. Scatter with basil leaves, then bake for 40-45 minutes until bubbling, golden and cooked through.