Avocado & eggplant lasagna
Here is a recipe for a vegetarian version of a sumptuous lasagna with the creamy texture from avocado, a topping of chargrilled eggplant and a sprinkle of grated cheese. Eggplants and avocado sounds rather very unusual in a lasagna, but the combined flavours leaves you wanting for more!
What you'll need :
1 medium sized eggplant
1 avocado
1 cup tomato ragu sauce
1 tbsp olive oil
1 medium onion, finely chopped
1 garlic clove, crushed
1 tbsp mixed Italian herbs
5-6 basil leaves
1 pkt dried lasagna sheets
1 tsp lemon juice
1 cup heaped grated cheese (Cheddar, parmesan and mozzarella combined)
1 tsp pepper, oregano
How to :
Preparation
Preheat the oven upto 180 degrees. In a large pot, allow the water to come to a boil. Drop 5-6 lasagna sheets (or more depending on the layers you want) and allow it to cook as per the instructions given on the packet. Drain the lasagna sheets and keep it aside
In another pan, heat oil over medium heat. Add the onion and garlic. Cook them for 2 minutes, until the onions are soft. Add a cup of tomato(ragu) sauce, Italian herbs, pepper, 1/2 cup cheese and stir over medium flame. Allow the sauce to cook for 2 minutes and turn off the heat.
Prepare the guacamole and keep it aside
Cut small cubes of eggplant (preferably have the outer skin covering the inner flesh for every cube so that it stays firm in the lasagna and not mushed up). Grill it on a non stick pan with very little oil and a pinch of salt. Once the cubes are charred remove from pan and keep aside
Grease the baking dish with some olive oil and spread a lasagna sheet. Spread a thin uniform layer of guacamole over it and cover again with a pasta sheet. Now spread the ragu sauce and sprinkle with a bit of cheese. Spread the lasagna sheet and the grilled eggplants over it. Spread the cheese uniformly along with some nuts of your choice
and bake for 35 minutes covered and 15 minutes uncovered. Remove from the oven and let it stand for 15 minutes before serving.