Ingredients to make Eggplant and Zucchini Lasagna:
- 10-12 sheets of lasagna.
- 200 grams of baba ganush (this recipe is on the page)
- 2 units of green or yellow zucchini that you want.
- 3 units of white onion or cabezona.
- 150 grams of margarine or butter.
- 100 grams of wheat flour.
- 350 ml of whole milk.
- 2 teaspoons of garlic paste.
- Parmesan cheese to taste.
- I jumped.
Contents
How to make Eggplant and Zucchini Lasagna:
- To start making our eggplant and zucchini lasagna recipe, the first step is to prepare all the ingredients.
- Cook our lasagna sheets in boiling water and reserve them, we must stop their cooking by removing them in cold water once they are al dente or at the desired cooking point.
- Make our béchamel sauce by taking a pot over medium heat, adding the butter or margarine and wheat flour, once a paste is formed, add the whole milk, bay leaves, thyme, and garlic, salt and pepper to taste. The béchamel sauce is essential for our aborigine and zucchini lasagna.
- Cut our zucchini into slices, bring a frying pan over medium heat and add olive oil. Once our oil is hot, add the zucchini slices with a little garlic, salt and pepper to taste. Brown each side until the zucchini is soft. It is cooked. Turn off the heat and reserve our slices.
- In previously greased individual refractory pans, add a lasagna sheet on top of a layer of babaganush and some zucchini slices which will make the filling of our aborigine and zucchini lasagna as shown in the photo.
- Add another sheet of lasagna in which we are going to cover the filling of our aborigine and zucchini lasagna, bathe with abundant béchamel sauce. Sprinkle with Parmesan cheese on top. Take our lasagna to an oven at 160 degrees Celsius for about 20 minutes or until the Parmesan cheese gratin.
- Serve our eggplant and zucchini lasagna piping hot.
