Creamy Eggplant Lasagne
with fresh lasagne sheets, spinach & aged Gouda
People have been loving lasagne for hundreds of years! The oldest recorded recipe for lasagne dates back to the 14th century in an Italian cookbook called "Liber de Coquina", meaning "The Book of Cooking".
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Eggplant
½ piece
Onion
1 piece
Garlic
½ sachet(s)
Italian seasoning
100 g
Spinach
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
2 piece
Fresh lasagne sheets
(Contains: Tarwe, Ei, Gluten May be present: Gluten, Haver, Mosterd, Soja, Gerst)
Not included in your delivery
250 milliliters
Low sodium vegetable stock
1.25 tablespoon
Olive oil
15 g
[Plant-based] butter
10 g
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C and prepare the stock.
- Slice the eggplant into rounds of no more than 0.5cm thickness.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
- Transfer the eggplant to a parchment-lined baking sheet and coat with a generous drizzle of olive oil.
- Season with salt and pepper, then roast for 10 minutes. Be sure not to turn off the oven when the eggplant is done, as you'll use it again later.
- Chop the onion and crush or mince the garlic.
- Melt the butter in a deep frying pan over medium-high heat and fry the onion with the garlic for 2 minutes.
- Stir in the flour and fry for 2 minutes. Add a third of the stock and whisk to incorporate.
- When the sauce thickens, repeat with the rest of the stock, adding it in two more batches.
- Stir the sauce until smooth, bring to a boil and allow to simmer until it has the consistency of cream.
- Stir the Italian herbs into the sauce and then tear the spinach directly into the frying pan, adding it in batches if necessary.
- Mix well and allow the spinach to wilt and reduce.
- Finally, stir in the cream and a third of the cheese, then season to taste with salt and pepper.
- Grease an oven dish with a light drizzle of olive oil and transfer a shallow layer of sauce to the dish.
- Top with a layer of lasagne sheets, followed by some of the eggplant (see Tip).
- Repeat so as to use all the eggplant and lasagne sheets, then finish with a layer of sauce on top.
Tip: pressing down on the lasagne sheets will spread out the sauce and ensure it cooks more evenly.
- Scatter over the rest of the cheese, then bake the lasagne for 30 - 35 minutes.
- Allow the lasagne to stand for 3 minutes before serving.
