Eggplant Pesto Lasagna

Serves 6 | Over 30 minutes | Vegetarian

Ingredients

2 medium eggplants 

2 tbsp extra virgin olive oil 

1 tsp salt 

250g Barilla Lasagne

1 jar Barilla Basil and Chili Pesto 

100g fresh mozzarella, grated

75g Parmesan, grated

Fresh basil leaves, for garnish

½ tsp lemon zest

Béchamel 

60g butter

60g plain flour 

800ml milk

75g Parmesan, grated

¼ tsp salt 

¼ tsp cracked black pepper

¼ tsp nutmeg (preferably freshly grated)

Method

Step 1: Preheat the oven to 190°C. Slice eggplants into 2cm slices and place on a lined baking tray. Drizzle with olive oil on both sides and season with salt. Bake for 30 minutes, or until soft and gooey. 

Step 2: For the béchamel, place a saucepan over medium heat and add butter. Once melted, stir in the flour and cook, stirring regularly, for 2-3 minutes, or until a thick paste forms. Gradually pour in the milk, whisking continuously, until smooth. Reduce heat to medium-low and cook, whisking continuously, until thickened (about 10-15 minutes). Stir in the parmesan cheese until melted, then season with freshly grated nutmeg, salt and pepper.

Step 3: Reduce oven temperature to 180°C and lightly grease a baking dish with olive oil. Add a layer of bechamel at the bottom and gently mix in 2 tablespoons of pesto on top, followed by lasagne sheets, eggplant and a sprinkle of grated Parmesan cheese. Repeat until you have filled the dish, making sure the final layer is the bechamel and pesto. Sprinkle with more grated Parmesan and scatter over the grated mozzarella. Bake for 25 minutes, then carefully place 5-6 basil leaves on top and bake for another 5-10 minutes, or until the mozzarella is golden. Remove from the oven and set aside to cool for 10-15 minutes, then grate lemon zest on top, slice and serve. 

Notes: 

• I used a 2.4L oven dish for this recipe.

• If you have an extra virgin olive oil spray, feel free to lightly spray the lasagna after placing the basil leaves on top - this will help the leaves to crisp up nicely.