Happy Tuesday guys! Recipe of the day is Grilled Eggplant & Red Pepper Lasagna – a pure heaven of grilled veggies, fresh lasagna sheets, creamy bechamel sauce and feta cheese.
Who else is super excited about the seasonal produce? I can’t get enough of the eggplants and zucchini/courgettes which are in abundance right now. I enjoy them in salads, bakes and lasagnas.
My Zucchini Lasagna is so so scrumptious and super easy to make and I prepare it quite often. But this time it was all about the eggplant. I added some grilled red peppers, feta cheese, sweet tomato sauce and some bechamel sauce. The result was layers of delicious grilled veggies, bubbling sauces and feta cheese. Nom nom nom! 🙂
What you need:
- eggplant, sliced and grilled
- red peppers, grilled
- fresh lasagna sheets
- butter
- flour
- milk
- feta cheese
- tinned tomatoes
- garlic
- dill
- sugar
- nutmeg
- salt and pepper
Here’s how to make this lovely Grilled Eggplant & Red Pepper Lasagna
Ingredients:
- 2 eggplants, sliced and grilled
- 3 red peppers, sliced and grilled
- 10 lasagna sheets, fresh if possible
- 120g feta cheese, crumbled
For the Tomato sauce:
- 250g tinned tomatoes
- 3 garlic cloves, crushed
- 100g fresh dill, chopped
- 1tbsp olive oil
- 1tbsp sugar
- 1tsp salt
For the Bechamel sauce:
- 100g butter
- 2tbsp plain flour
- 400ml milk
- 1tsp nutmeg
- salt and pepper to taste
Preparation:
- Preheat the oven to 200°C.
- Heat a pan with the butter and flour and start whisking to combine them. Gradually add the milk and continue whisking. If the mixture is getting too thick, add a bit more of milk.
- Season with nutmeg, salt and pepper and leave on a side to cool down.
- To make the tomato sauce – heat it up in a pot, add the garlic, dill, olive oil and season with salt and sugar. Turn the heat down, simmer for about 15 minutes and remove from the hob.
- To arrange the lasagna – in a baking dish, cover the bottom with the bechamel sauce, add a couple of lasagna sheets, arrange the grilled eggplant slices on top, tomato sauce and sprinkle generously with feta cheese. Repeat but use the grilled red peppers next. Finish with bechamel sauce and feta cheese.
- Bake in the oven for about 20 minutes.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming soon.
Next, I’ve got a delicious Garlic Butter Flatbread, ready in no time – perfect to accompany your Summer grills or to simply enjoy it on its own.
Have an amazing week and enjoy the lovely weather! xx
