ADRIANA LASAGNE WITH EGGPLANT, CHICKPEAS, PEPPERS AND WALNUT

Description

Experiment with a non-traditional lasagna! Eggplant, nuts and chickpeas create a flavor that you have never known. For the roasted eggplant puree, roast the eggplant in a hot oven at 180 ° C until soft (20-25 minutes depending on size). Peel the eggplant and blend the flesh with garlic, olive oil, and lemon juice to create a smooth puree. Finally, season the puree with salt and pepper. For the Béchamel sauce, boil the milk with the onion, bay leaf, and nutmeg, and season with salt and pepper. In the meantime, prepare a roux for thickening the sauce. Heat the butter in a pot, add the flour, and stir for a few minutes over low heat. Remove the onion and bay leaf from the milk and gradually add the milk to the pot with the roux, stirring frequently with a whisk. Cook over low heat, stirring continuously until thickened. For the lasagne, cut the eggplant into slices, place on a roasting tray, brush with olive oil, and roast for 20 minutes at 200° C. Cut the peppers into small pieces and roast in the same way as the eggplant. Spread a small amount of béchamel sauce in a suitable baking dish, add a layer of roasted vegetables and chickpeas, followed by a layer of lasagna. As the last layer, add slices of mozzarella and grated Parmesan cheese. Repeat the same process of béchamel, vegetables, lasagna, and cheese, until you have about 4 layers. Finish everything with a layer of béchamel sauce and bake for 30-40 minutes until golden. Place the roasted eggplant puree on the plate, add lasagna, and garnish with walnuts, freshly grated Parmesan cheese, and herbs.