Eggplant Lasagna Bolognese

Eggplant Bolognese lasagna is a variant of traditional lasagna, which substitutes eggplant for pasta. Eggplant is a vegetable rich in potassium that also contains other minerals in small amounts.

Contains phosphorus, calcium, magnesium, and iron. It also has vitamins A, B1, B2, B3 and vitamin C, which makes it especially nutritious and healthier than pasta.

This recipe is a great way for your children to eat vegetables almost without realizing it, and to get used to the flavor, so that they can incorporate it into their diet when they are older. Here we teach you how to make aubergine lasagna Bolognese, so that your children can enjoy this delicious dish in its healthiest form.

Eggplant bolognese lasagna recipe

Ingredients

For the lasagna:

• 4 aubergines
• Grated cheese
• 130 g carrots
• 130 g onion
• 1 clove garlic
• 50 g of green pepper
• 180 g of mushrooms
• 400 g of tomato paste
• 50g oil
• 500 g minced meat
• 1 bay leaf
• 1 pinch of pepper
• Salt

For the bechamel:

• 1 tablespoon of virgin olive oil
• 25g butter
• 55 g of flour
• 400 g milk
• 1 little pepper
• Nutmeg
• Salt

Utensils

For the lasagna:

• 1 knife
• Cutting board
• 1 saucepan
• 1 wooden spoon

For the bechamel:

• 1 saucepan
• 1 wooden spoon

For the assembly:

• 1 skillet, griddle or grill
• 1 baking dish

Preparation

From the lasagna:

• On a cutting board, first dice the carrots, garlic, onion, green pepper, mushrooms and tomato.
• In a saucepan put a splash of olive oil and fry the onion and garlic.
• When the onion begins to be transparent, add the carrots, bell pepper and mushrooms.
• When the vegetables begin to take color, add the tomato along with its pulp and fry everything for 8 minutes.

• Then add the minced meat and bay leaf and season to taste.
• Stir with the wooden spoon so it doesn’t stick and cook for 20 minutes.
• Cook until the liquid evaporates well.

From the bechamel:

• In a saucepan, melt the butter together with the oil.
• Once melted, add the flour and stir with the spoon until it is incorporated.
• Little by little, add the milk while stirring so that no lumps come out.
• Then add the salt, pepper and nutmeg.
• Cook for 20 minutes, stirring constantly, until it becomes a thick cream.

Mounting:

• First, cut the eggplant into slices and fry them in a pan, griddle or grill. Reservation.
• Preheat the oven to 180 ºC on the top.
• In a baking dish, alternate a layer of aubergines (covering the bottom well) and a layer of meat until the ingredients are used up, trying to finish with a layer of aubergines.

• Cover the entire lasagna with béchamel and then sprinkle grated cheese on top.
• Finally, gratin in the oven for about 10 minutes, until the cheese is melted and browned.

Data of interest

• Difficulty: Medium
• Preparation time : 1 hour
• Cook time: 10 minutes
• It is very important not to stop stirring during the entire cooking process of the béchamel, so that it does not cut.
• A much simpler way to make the bechamel is by using the  thermomix, which heats and stir at the same time. To do this, you just have to heat the oil with the butter to 100ºC for 1 minute, add the flour and heat at speed 1 for 2 minutes and incorporate the rest of the ingredients, mixing at speed 7 for 5 seconds. Then heat at speed 4 for 8 minutes always at 100ºC.

And voila, everyone at the table!