Chef Caro

Now what is better than a tummy-sticking warm plate of lasagne?

At this stage, NOTHING!

I am having a real comfort food attack and over the weekend made this veggie lasagne with our gorgeous aubergine babies.

HUB was happy with it but methinks if I added spicy, tomatoey, garlicky mince as one of the layers, he would really do a whooping flip.

Ingredients

100g butter

3T flour

1 packet baby spinach

1 t nutmeg

500ml milk

1/2 block mature cheddar

100g parmesan

1 bottle spicy tomato sauce (to shorten the process but you can make your own)

4 aubergines

Pasta sheets

Seasoning

To make the cheesy spinach layer.

Make a roux with the butter and the flour and cook out the flour.

Take it off the heat and when it has cooled slightly add the milk and stir constantly to make a smooth sauce.

Place back on the heat and let it thicken over a medium heat, stirring often.

Add the nutmeg (I use whole nutmeg and grate it – delicious) and season it.

Add the cheese and let it melt to smooth.

When the sauce has thickened add the spinach and cook for a further 5 minutes.

Add a little more nutmeg is you need it.

Set the sauce aside.

Slice the aubergines lengthways and fry in some canola oil until browned, season and drain on some kitchen towel.

Start to layer your lasagne.

Start with some tomato sauce and lay the aubergines on top with some more tomato sauce.

Place a layer of pasta on top.

Pour on a layer of the spinachy cheesy sauce.

Do another layer of pasta.

Add another layer of tomatoey aubergines.

Continue layering until you get to almost-the-top of the dish. You don’t want to do it right to the top or you will get oven mess.

Cover the top layer of pasta with lots of grated cheese and some dried mixed herbs and plac ein a preheated oven at 180 C for about 40 mins or until browning lightly and deliciously on top.

I find with buying in the tomato sauce it really cuts the time down and I’ll be doing it more often now (look out HUB, a meat one is on the cards)

It lasted for a good 2 days and I wish I’d made double and froze. Served with a side salad it’s delumptious.

Oh my garlick, my mouth is watering… again. Time for an early lunch!

Lots of lasgane love,

Caro xxx