Find your recipes and restaurants here
 
 

Brinjal and mushroom lasagne


Brinjal and mushroom lasagne

Ingredients 20
Servings 4-6
Time 15-20 min

Ingredients

  • WHITE SAUCE
  • ½
    onion, peeled
  • 5
    black peppercorns
  • 2
    bay leaves
  • 500
    ml
    milk
  • 30
    g
    butter
  • 45
    ml
    white bread flour
  • 5
    ml
    nutmeg
  • 125
    ml
    mature cheddar cheese, grated
  • MUSHROOMS
  • 2
    punnets chopped mixed mushrooms
  • 2
    garlic cloves, crushed
  • 1
    red pepper, chopped (optional)
  • 30
    ml
    butter
  • 4-6
    sun-dried tomatoes in vinaigrette, chopped
  • generous handful of fresh basil, chopped
  • TO FINISH
  • 4
    medium brinjals, thinly sliced and salted
  • olive oil
  • grated cheddar or pecorino cheese for sprinkling
 

Method

40 min
 

Preheat the oven to 180°C. Grease an oven-proof dish with non-stick spray.

1. White sauce: Heat the onion, peppercorns, bay leaves and milk to just below the boil. Remove from the heat and cool. Strain and discard the solids.

2. In a separate saucepan melt the butter, then stir in the flour to form a smooth paste. Add the milk slowly, stirring continuously while bringing to the boil. Season with the nutmeg then add the cheese. Set aside.

3. Mushrooms: Fry the mushrooms, garlic and pepper (if using) in the butter until soft. Add the sun-dried tomatoes and basil.

4. To finish: Rinse the salt off the brinjals and pat dry. Arrange on a baking sheet and sprinkle oil over. Bake until soft but not brown or crispy.

5. Arrange a layer of brinjals in the ovenproof dish, then a layer of mushrooms, followed by white sauce. Repeat until all the ingredients have been used, ending with white sauce.

6. Sprinkle the cheese over and bake for 20-30 minutes or until the cheese has melted. Serve with a garden salad

 

Read more on: lasagne  |  pasta  |  recipes
 

NEXT ON FOOD24X

Putu pap with wors

2019-09-18 11:25
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.