Aubergine & Mushroom Lasagne - 1

I love aubergines, otherwise known as eggplant.  They are easy to cook and contrary to some beliefs, you don't always have to salt and rinse them before use.  For this recipe, I made my own tomato sauce, but you could use a bottled pasta sauce if you prefer.

Ingredients

Olive Oil

Garlic cloves - I used 2

Aubergines (eggplants) - I used 2, sliced crossways

Large portobello mushrooms - I used 6, thickly sliced

Butter

Salt

Pepper

Creme fraiche (or cream, or sour cream)

Lasagne noodles

Ricotta cheese 250g

Cheddar cheese, grated

Tomato Sauce

Olive Oil

Onions - I used 2, finely chopped

Garlic cloves - I used 3, crushed

2 x 400g cans chopped tomatoes

Dried Oregano

Dried Basil

Tomato Paste

Water

Sugar

Salt

Pepper

Firstly, slice the aubergines crossways, into slices.  Brush both sides of each slice with some olive oil mixed with crushed garlic.  Place the slices on a tray and grill until golden brown, then turn over and grill the other side.

To make the tomato sauce, heat a couple of tablespoons of olive oil in a saucepan and cook the onions and garlic over a low heat.  Keep stirring until they are soft and golden.  Add the tomatoes, a good shake of herbs, approx. 3 tablespoons of tomato paste dissolved in 1/2 cup of water, a spoonful of sugar, salt & pepper to taste.  Stir well.  Cover and simmer for approx. 30 minutes, or until slightly thickened.

Meanwhile, slice the mushrooms into thick slices.  Heat a little butter and olive oil in a frying pan and toss in the mushrooms.  Stir briefly over the heat, until just softening, then season with salt and pepper.  Pour in the creme fraiche, stir well and turn off the heat.

Grease a large ovenproof dish.  Put in approx. 1/2 a cup of tomato sauce, then add a layer of lasagne noodles.  Crumble some ricotta cheese over, then put a layer of grilled aubergine slices.  Cover with half the mushroom mixture.  Repeat with more noodles, ricotta, tomato sauce, remaining aubergines and mushroom mixture.  Finish with another layer of noodles, the remaining ricotta and tomato sauce.

Sprinkle thickly with grated cheddar cheese and dot with butter.  Bake in oven preheated to 180C for approx. 35 minutes, or until golden brown.

Serve with a crispy lettuce salad and enjoy!

Caryl ♥