Ingredients for 6 servings:
– 3 large aubergines
– 1/2 kg dried lasagna sheets
– parmigiano ar (as required)
– 125 gr butter
– flour 00 about 6 tablespoons
– 400 gr of tomato pulp
– 1 onion
– 750 ml whole milk
– salt ar
– evo oil ar
– peanut oil ar
– nutmeg ar
Finely chop the onion an put it on a medium heat with a bit of evo oil and a pinch of salt. When the onion has become tender and transparent add the tomato pulp and let it simmer for 30 minutes.
Now the Besciamella Sauce (or Bechamel or white sauce). In a saucepan put the butter and melt on a low heat. Start adding the flour a bit at a time, stirring continuously with a whisk. Stop when you have a sort of ball. Now stir in the milk (warmed up) a little at a time and time.
Bring the mixure to the boil stirring constantly. It will thicken after few minutes. Carry on stirring for about 3 minutes. Now add a pinch of salt and nutmeg to taste.
Now mix together the tomato sauce and the Besciamella and put it aside.
Peel the aubergines and slice them into 1 cm thick disks. Deep fry them in abundant peanut oil. Add a little salt and keep them aside.
Now turn on the oven at 180° and start assembling the Lasagna.
Take your casserole and put some of the sauce on the bottom and spread with a spoon. Now make a layer of lasagna sheets, cover with the sauce, now make a layer of fried aubergines, a layer of grated parmesan cheese, now a layer of lasagna sheets, sauce, fried aubergines… carry on this way. The last layer must be of sauce. Sprinkle with some more parmesan and little knobs of butter here and there on the surface.
Bake for 30/40 minutes.
It’s simply delicious!
Note: If you like you can also put some mozzarella cheese. In this case use two mozzarella, chop it well and add it here and there when you do the layers.
Note 2: While assmbling the layers make sure the lasagna sheets are wet with sauce.