Aubergine Lasagna with Cherry Tomato and Mozzarella

So simple to make and soooo delicious 🤤

Good

% Daily Values based on a 2,000 calorie diet

Step 1

For the sauce, melt butter in the saucepan, add flour and stir continuously until paste forms. This is called a roux. Add milk to the roux gradually, stirring as you go to avoid any lumps. Add onion with bay leave and cloves. Bring it to a boil, stirring continuously, until the sauce thickens. Discard the onion with bay leave and cloves, and add black pepper, salt and 1/3tsp nutmeg.

Step 2

Slice aubergine lengthwise. Place the slices (in a single layer)in a hot large skillet, drizzled with sunflower oil, and sprinkle with salt and pepper. Fry from both sides until golden brown. Transfer them to a plate, lined with a paper towel. Repeat until you use all slices.

Step 3

Preheat oven to 200C (fan)

Step 4

Pour 1/3 of béchamel sauce into a rectangular ovenproof dish, then start layering: 1/3 of lasagna sheets, 1/2 of aubergine slices, 1/2 of halved tomatoes, 1/2 of halved mozzarella mini balls, then 1/2 of lasagna sheets, 1/2 of béchamel sauce, remaining aubergines, tomatoes and mozzarella, remaining lasagna sheets and béchamel sauce. Sprinkle with parmesan cheese and bake for 35 minutes ( cover with aluminium foil after 20 minutes if it browns too fast)

Step 5

When ready sprinkle with basil leaves, let it cool a bit and enjoy!