Spinach And Eggplant Lasagne - Thermador PROFESSIONAL Series Recipes

SPINACH AND
EGGPLANT LASAGNE
INGREDIENTS
1 eggplant, ¾ lb.
7 oz. ricotta
¾ lb. spinach
Salt
Sauce
1 clove garlic
3 tbsp. butter
¼ cup flour
2 cups vegetable broth
1 cup milk
Black pepper
Salt
1 tsp. lemon juice
In Addition
Margarine or butter for greasing the pan
8 light lasagne noodles, not precooked
2 medium tomatoes
5 sprigs of thyme
3 oz. parmesan, grated
3 sprigs of basil, cut into strips
Wash the eggplant, cut off the ends, and slice lengthways. Steam in the perforated
pan as indicated.
Leave the slices to drain thoroughly. Dab with paper towels and spread ricotta on
top. Wash and rinse the spinach and steam in the perforated pan as indicated. Then
squeeze out the excess moisture.
For the sauce, peel and chop the garlic and sweat briefly in hot butter or margarine
over medium heat. Stir in the flour. Mix the broth and milk and pour in slowly while
stirring continuously. Bring the sauce to the boil once while stirring. Add plenty of
salt, pepper and lemon juice to taste.
Grease an ovenproof dish. Add some sauce. In alternate layers, add the lasagne
noodles, spinach, eggplant, slices of tomatoes, sauce, thyme leaves, and half of the
Parmesan. The last layer should be lasagne noodles and sauce.
Finally, sprinkle over the remaining Parmesan and bake the lasagne as indicated.
Sprinkle basil on top and serve hot.
Serves 4
SIDE DISHES, VEGETARIAN DISHES
SETTINGS
STEAM, 210°– 212ºF
Eggplant
5 – 7 minutes
Spinach
3 minutes
Perforated + Baking Pan (Level 3 + 1)
Lasagne
STEAM CONV, 350°F
30 – 40 minutes
Dish on wire rack (Level 2)
3 3
1 1
AND CASSEROLES
52