Lasagne originated in the region of Emilia-Romagna and is traditionally known for the wonderful layers of ragù, bechamel sauce and parmigiano regiano with meat and vegetable layered within.
In this all vegetarian lasagne you will find that I have combined the tomato ragù with the aubergine and peas already and I personally adore the bechamel sauce with the cheese melted all over as the last layer. Which I must admit I do keep til the end when eating it.
My husband and I seriously love Italian food and that’s why we were led to Rome and Sardinia for our honeymoon. I have never tasted pizza and pasta so good as I did on the streets of ancient Rome. I must have been an Italian in my past life and now of Indian origin I think Im working through the alphabet lol!
I will definitely be exploring more Italian recipes as I go along in this very exciting culinary journey of mine…do come along for the ride!
1 large aubergine thinly sliced
1 medium onion grated
1/4 tsp dried red chilli seeds
1/4 tsp dried oregano
1 tbsp olive oil
A little boiling water
2 cloves garlic crushed
1/2 tsp salt
200g tomato passata
150-180g frozen petit pois
9 pre soaked lasagne pasta sheets *see notes*
150g cheddar cheese grated
For the bechamel sauce
1 1/2 tbsp plain flour
Salt to taste
Pinch of pepper
• In a large saucepan heat up the oil throw in the onion and aubergine, sauté until tender. Sprinkle in the chilli seeds, oregano, salt and the garlic, pour in a little boiling water and mix
• Let it simmer for about 7 minutes and then stir in the passata and the peas. Cook for a further 10 minutes on a low flame, then set aside
• To make the white sauce. In a small saucepan melt the butter on a low flame, stir in the flour and cook through for a few minutes stirring continuously. Slowly pour in the milk whilst still stirring and leave on a low flame, keep stirring and once the sauce starts to thicken up, sprinkle in the salt and pepper, stir and take off the heat
• In a deep rectangular baking dish place 3 pre cooked lasagne sheets then spoon out half of the aubergine filling and spread out. Another 3 sheets on top of the aubergine layer and then the remainder of the aubergine mixture.
Last 3 sheets to be placed and then pour out the luscious creamy white sauce. Top off with the grated cheddar cheese
• Bake in the oven at 180°c/350°f/gas mark 4 for approximately 30-35 mincutes until the cheese is nice and crispy and golden
• Slice into healthy size squares and serve with a salad of your choice
Note* to pre cook the dried pasta sheets just put them in some boiling water with olive oil until they are a little softer.