Fresh vegetable lasagna *** Lasagne vegetariane
Ingredients (serving 4)
- Lasagna noodles 250 gr (box lasagna noodles, for fresh version visit the page)
- Besciamella (see recipe below)
- 700 gr eggplants
- 300 gr Robiola cheese (or fresh cheese)
- 4 tablespoons milk
- 250 gr cherry tomatoes
- 100 gr spinach
- 6 tablespoons extra virgin oil
- 150 gr freshly grated Parmesan cheese
STEP 1: Grill eggplants
In a large bowl dissolve 2 tablespoons of salt in 1 cup warm water. Add 2 quarts cold water. Set aside.
Trim the eggplant. Peel it, if you like, and cut it into ¾-inch thick diagonal, crosswise, or lengthwise slices. Put the slices in the salt water, weigh them down with an upside-down plate, and let sit 30 minutes.
Meanwhile, heat a charcoal or gas grill to medium-high heat.
Drain the eggplant and pat it dry with paper towels or a clean kitchen towel. Lay the slices on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt. Lay the slices oiled-side-down on the grill about 5 minutes.
STEP 2: Steam spinach
To steam spinach, leave water clinging to the leaves. Place in a large pot over high heat and cover. Don’t walk away — the greens get tender and toothsome when just collapsed from the steam really fast, 3 to 4 minutes. Oversteaming separates the moisture from the leaves and results in mushy, gloppy spinach.
STEP 3: Besciamella (*Béchamel is a flour-thickened milk sauce)
- 4 tablespoons butter (1/2 stick)
- 1/4 cup all-purpose flour (white)
- 2 cups warm whole milk
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
Melt butter in a small, heavy saucepan over medium heat until foaming. Do not let brown. Gradually add milk and flour, and cook until just thickened, stirring often, about 5/10 minutes.
Stir in nutmeg and salt. Season with ground white pepper. Cool sauce slightly.
Mix Robiola cheese with milk and amalgamate the two, add fresh chopped chive.
Heat the oven to 200°C and arrange a rack in the middle.
And now construct your lasagna! Spread 2 cups pf besciamella in a thin layer over the bottom of a 35 cm baking dish. Lay pasta noodle over the robiola cheese cream. Top with eggplants, spinach, chopped cherry tomatoes, then 2 cups of besciamella and pasta noodles and restart!
Top with 1/4 cup of the grated Parmigiano-Reggiano cheese.
Place the next layer of lasagna noodles perpendicular to the direction of the first layer and top with another layer of filling (using the same amounts of ingredients as above). Repeat 2 more times, being sure to place each layer of lasagna noodles perpendicular to the previous layer.
Place on the center rack of the oven and bake for 40 minutes or until the cheese is melted and bubbling. Allow to stand for 20 to 30 minutes before slicing.