Sufi Lasagne 1 tbsp. olive oil 3 large eggplants 2 tbsp. cooked green lentils 1 tbsp. vegetable stock 6 tomatoes 1 tsp. dried oregano or 10 fresh basil leaves 1 pinch black salt and pepper 4 cups white béchamel sauce 10 pre-cooked lasagne sheets 3 cups organic cheese, having similar taste as parmesan cheese Pre-heat oven to 350°. Cook the peeled and thinly chopped tomatoes, flavouring with the vegetable stock and oregano or basil leaves. Simmer for 20 minutes. Cut the eggplants in half and then in thin slices and deep fry. Drain off all the oil. Add a cup of organic cheese to the white sauce. Spread a thin layer of the white cheesy sauce over the base of a large oven-proof dish. Cover with a layer of lasagne sheets and then alternate the eggplant, tomato sauce and the white sauce until you end with white sauce and the remaining grated organic cheese. Bake in oven for 35 to 40 minutes until golden and bubbling.
Posted on: Thu, 03 Jul 2014 12:55:11 +0000
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