Bee Happy

Vegetarian lasagnaLast week, we got some aubergine and mushrooms when we did our weekly shopping. I don't know what was dad thinking, we hardly ever buy aubergine, because the bitterness. He avoided preparing it all week, but by the weekend, we had to do something with it. Of course we didn't want to throw it in the compost. It would be just wasting food and money. frown

Anyways, he decided to make a lasagna from it:

- Firstly, he sliced the 2 aubergines and 4 courgettes to about 5 mm thick slices.

- Then he told me to put a bit of salt on all the slices, both sides. (The salt supposedly takes out the bitterness of the aubergine)

While the slices were curing, we made the sauce. Because we didn't have any mined meat at home, it became a vegetarian lasagna. 

- For the sauce, he sliced the 2 box of mushrooms we had, and added a jar of our homemade tomato juice.

- Also added some oregano and basil (or whatever is at hand) and cooked it for 30 minutes. Until everything is cooked nicely.

We made the white (Bechamel) sauce for the top. Mom likes to have a lot  of sauce on the top.

- We melted 50 gram butter in a pan, and stirred in 50 gram of flour.

- When all is mixed in, we add 500 ml milk, little bit at the time, to make sure it will be nice and smooth, and not lumpy.

- When it starts to thicken, we always put a bit of cheese in it, about 50 gram, and stir it until melted and the sauce thickens.

Vegetarian lasagna assemblyTo assemble the lasagna:

- Before using the sliced vegetables, I had to soak the salty water off them. They had became all wet and kind of soft.

- First I spread some of the mushroom sauce at the bottom of the baking tray. This is to stop the lasagna sticking to the bottom.

- Then I put a layer of lasagna sheets (4 sheets were enough to cover the try).

- After that, we started to layer in the vegetables. One layer of aubergine and one layer of courgette.

- Then the rest of the mushroom sauce, and another layer of lasagna sheet, and the rest of the aubergine and courgette.

-To the top, we put another layer of lasagna sheets and poured and spread all the Bechamel sauce.

To get the perfect finish:

- When all ready, dad put it in the oven 180 °C for about 30 minutes.

- After 30 minutes, dad took it out, and grated some more cheese on the top.

- Then back to the oven for another 20 minutes or so, until the cheese melts and gets a nice brown color.

It turned out to be very nice, my two small siblings loved it too. When Adel finished, she even asked for more. The best complement we can get. laughing 

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