Lasagna with Eggplant, Cherry Tomatoes, Mozzarella and Basil Recipe

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3 votes | 2102 views

Ciao my friends!
Today we make lasagna...

Prep time:
Cook time:
Servings: 2
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Ingredients

Cost per serving $1.52 view details

Directions

1.
The lasagna pasta for two people is made from 200gr of flour and 2 eggs. (A litle shy of half pound .44 or 7 oz)
2.
Cook the pasta in salted boiling water.
3.
Cook 200 gr (1/2 lb) tomatoes in a pan with olive oil. In another pan cook one sliced eggplant in olive oil.
4.
Make bechemelle sauce with 1/2 liter of milk, 35 gr of butter and 35 gr of flour. (2.11 cups of milk, 1.25 ozs of butter and milk) Once mixed well add the eggplant and simmer.
5.
Next butter the pan.
6.
Add a layer of pasta, the bechemelle and eggplant sauce and parmesan.
7.
Add cherry tomatoes.
8.
After dicing one package of mozarella, add with some chopped basil.
9.
Continue to layer pasta, eggplant bechemelle, cherry tomatoes, mozarella, basil and parmesan. Bake in oven for 40 minutes at 250°C (95°F).
10.
Drizzle with olive oil.
11.
I apologize for not having better quality photos. My client and I only had cell phones to take pictures with today! See you next week!! Your Chef, Fabio

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Nutrition Facts

Amount Per Serving %DV
Serving Size 448g
Recipe makes 2 servings
Calories 195  
Calories from Fat 67 34%
Total Fat 7.64g 10%
Saturated Fat 4.32g 17%
Trans Fat 0.0g  
Cholesterol 21mg 7%
Sodium 327mg 14%
Potassium 994mg 28%
Total Carbs 23.49g 6%
Dietary Fiber 12.8g 43%
Sugars 10.31g 7%
Protein 12.37g 20%
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