Eggplant, leek and tomato lasagna
Lasagne is one of the dishes that has the most fans, although it is also the most filling, so if you want to leave space for a second dish, this eggplant, leek and tomato lasagna is a great option.
It contains very few ingredients. Although each is full of flavor and has its own distinctive character, they are very light, so even with its pasta sheets and delicious béchamel topping, this dish does not leave us feeling so bloated.
Eggplant, leek and tomato, make this lasagna rich in fiber and flavonoids, in vitamins A, C and group B (B1, B2 and B9 or folic acid), phosphorus, potassium, selenium, zinc and, in minor quantity, iron and calcium.
These nutritional properties give this dish a high antioxidant power that will help us to prevent cell degeneration, which also contributes its content in glutathione and lycopene, which include, in addition, its antidepressant and anticancer properties and its ability to stimulate formation of new bone tissue.
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- Step 1Remove the skin of the eggplant, make thin slices and put them half an hour on a surface with salt to release the bitterness.
- Step 2We wash the leek well to remove the earth that it may have and cut it very often, together with the onion.
- Step 3Pour the oil in a pan and, when it is warm, put the leeks and onions to poach over a low heat to avoid the leeks burning.
- Step 4When the leeks and onions are poached, add the tomatoes cut into pieces and without seeds, stir and let it be done little by little. Add a little salt and, when the tomato is ready, turn off the heat and reserve.
- Step 5In a pan, put water to heat and pour a splash of oil and a little salt. When we see that the water is hot (without it coming to boil), we put the sheets of pasta to make the lasagna and let them soak for 20 minutes so that they soften.
- Step 6When they have spent the 30 minutes that the aubergines had to rest, we clean them well to remove the salt, dry them to eliminate the water they have released and put them in a pan with a few drops of oil to make them grilled, trying not to they are very toasted so that they do not bitter. When they are at their point, we put them on kitchen paper to remove the excess oil.
- Step 7On a baking tray, we put some béchamel in the bottom and we are ready to assemble the lasagna. Drain the slices and put the first on the béchamel sauce that we have put in the bottom of the tray, then put a sheet of eggplant and, on this, we put part of the leek, onion and tomato sauce that we had set aside. Above, we put another sheet of pasta and fill in the same way (eggplant sheet and over fried) and finish with another sheet of pasta.
- Step 8Preheat the oven to 200 °C while you cover the lasagna with the béchamel sauce and add the grated vegan cheese. When the oven is hot, place it inside and bake until golden brown. Remove from the oven and plate.