Lasagne with meat sauce and eggplant

Category: Culinary recipes

Kitchen: italian

Ingredients
Dough on sheets:
Durum wheat flour	200 g
Water	110 ml
Salt	pinch
Meat sauce:
Turkey meat	600 g
Smoked sausage	150 g
Carrot	150 g
Onion	150 g
Bell pepper	150 g
Vegetable oil for frying	20 g
Tomato paste	70 g
Dry white wine	50 ml
Salt, black pepper, smoked paprika	taste
Broth or water	100 ml
Eggplant	600 g
Garlic	3-4 cloves
Bechamel sauce:
Butter	20 g
Wheat flour	20 g
Cream 10%	150 g
Milk	150 g
Salt, black pepper	taste
Cheese	150 g

Cooking method

Lasagna is a famous Italian beauty! It's hard not to love her.
There are many lasagna recipes - and they are all delicious in their own way.
I will show you the recipe for my favorite lasagna, and it contains smoked meat sauce, eggplant with garlic and, of course, Bechamel with cheese!
By the way, eggplants are pre-fried. And they put it in the lasagna very dry. In the process of baking, they again gain moisture and become exactly cool) Here, raw eggplant becomes boiled in lasagne. You will not find this here.
Dough on sheets:
Sift durum wheat flour into the bowl of the combine, put a pinch of salt and pour out the water.
Knead the dough at medium speed for 3-4 minutes. Wrap the dough in plastic and let it rest for at least 30 minutes.
Meat sauce:
Three carrots on a coarse or medium grater.
Cut the bell pepper into a quarter and cut to a thickness of 3-4 mm.
Finely chop the onion.
Cut the smoked sausage into small cubes.
We chop the minced meat as you wish - small or large - as you are more familiar or more convenient. I love the taste of meat pieces, so I prefer a coarse grind.
Heat the vegetable oil in a frying pan for frying. Fry the sausage over medium heat for 3 minutes, stirring occasionally. Spread on a paper towel to get rid of excess fat.

In the same skillet over medium heat, fry the minced meat, stirring and breaking large lumps. It is convenient to do this with a potato grinder. When the juice from the minced meat has evaporated and the meat starts to brown, put the minced meat on a paper towel.

Put carrots, peppers and onions in the same pan. Add salt and black pepper. We mix. Cover with a lid and fry over medium heat for 5-7 minutes. Do not forget to interfere. Return the sausage and minced meat to the steamed vegetables. Stir until smooth. Add tomato paste. Mix again. Pour in the wine and fry over medium heat until the liquid evaporates. Pour out the broth or water, reduce the heat to low, cover and simmer for 10 minutes.

The meat sauce with vegetables is ready. Just check the taste for salt and pungency, adjust if necessary.

Cut the eggplants lengthwise 5 mm thick, after removing the tails. Add lightly and leave for at least 30 minutes to release the liquid. Squeeze and fry in a frying pan or baking sheet in the oven, sprinkling with vegetable oil only. Rub the garlic on a fine grater.

We rub the cheese on a coarse or medium grater. Set aside a handful to sprinkle the lasagna on top (about 30 g).
Bechamel sauce:
Melt the butter in a saucepan over medium heat.
Add wheat flour and mix thoroughly until smooth.
[/ td] [td] Pour the cream and milk into the same container, stirring constantly, bring to a boil. Add salt and pepper. Cook, stirring for another 1-2 minutes until the sauce thickens. Pour grated cheese into the sauce and mix thoroughly until all the cheese is melted.
Bechamel is ready. [/ Td] [/ tr] [/ table]
Assembling lasagna:
Divide the dough into 7 parts and roll each sheet thinly into a rectangle equal to the bottom of our mold. We keep the sheets covered.
Pour a third of Béchamel into the bottom of the mold. Distribute completely along the bottom. Cover with a sheet.
The next even layer is a third of the minced meat. Cover with a sheet.
We spread half of the eggplant. Coat them with grated garlic on top. Cover with a sheet.
Pour out the second third of Bechamel. We level. Cover with a sheet.
And again - the second third of the meat sauce, covered with a sheet.
The second half is eggplant, grated with garlic and covered with a leaf.
And now the remaining third of the minced meat, the last leaf and the remaining third of Bechamel. In that order.
Sprinkle with some grated cheese on top. We cover the form with foil and send it to the oven for 40 minutes at 200C. After the time has elapsed, remove the foil and brown for another 15 minutes.
Remove from oven, cover with foil and let stand for 30 minutes before serving.
That's it, now our lasagna is still hot, but it is already well cut and does not creep.
The amount of sauce, meat, eggplant and leaves is adjusted so that a piece of cut lasagna does not spread, but lies entirely on the plate.