Vegetable Lasagna with Homemade Cream Sauce, Eggplant, Spinach, and Aged Cheese
A flavorful vegetarian lasagna featuring roasted eggplant slices, spinach, and a homemade creamy white sauce, layered with fresh lasagna sheets and topped with aged Gouda cheese.
Ingredients
- 1 Aubergine (Eggplant) (Large)
- 2 Onion
- 1 Garlic clove
- 0.5 sachet(s) Italian herbs (Approx. 2.5 g)
- 200 g Spinach
- 100 ml Cooking cream
- 50 g Grated aged Gouda cheese
- 200 g Fresh lasagna sheets
- 2 tbsp Butter
- 2 tbsp Olive oil
- 500 ml Vegetable broth
- 2 tbsp Flour
- to taste Salt and pepper
Instructions
- Preheat the oven to 220°C (428°F) and prepare the vegetable broth. Slice the aubergine into rounds, a maximum of ½ cm thick.
- Distribute the aubergine slices on a baking tray lined with baking paper and drizzle with most of the olive oil, pepper, and salt. Bake the aubergine for 10 minutes in the oven. Turn and bake for another 10 minutes. In the meantime, chop the onion. Crush or finely chop the garlic. Heat the butter in a large skillet or sauté pan on medium-high heat and sauté the onion and garlic for 2 minutes.
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