Lasagne and eggplant
Instructions
Bake lasagna in salted water for 10 minutes, drain and lay them on a cloth to dry.
Grease a baking pan, place a layer of lasagna and cover them with a thin layer of bechamel, arrange half of eggplants and ham, sprinkle with Parmesan cheese.
Make another layer of lasagne, eggplant, bechamel and prosciutto, then lasagne, sauce, butter flakes and Parmesan.
Bake in hot oven at 200 degrees for 15 minutes.
Ingredients and dosing for 4 persons
- 250 g of type pasta lasagne
- 300 g of grilled aubergines
- 500 g of bechamel
- 40 g of butter
- Olive oil
- Grated parmesan cheese
- 200 g of ham
- Salt