Goth Lasagna
Generated on: May 26, 2024
Ingredients
pasta:
- Black lasagna sheets12
sauce:
- Olive oil2 tbsp
- Garlic cloves3
- Onion1
- Tomato paste150 g
- Crushed tomatoes800 g
- Red wine200 ml
- Salt
- Pepper
- Dried oregano2 tsp
- Dried basil2 tsp
bechamel:
- Butter50 g
- Flour50 g
- Milk500 ml
- Beetroot juice100 ml
vegetables:
- Eggplant2
cheese:
- Mozzarella200 g
- Parmesan100 g
garnish:
- Fresh basil leaves
Directions
- 1
Preheat oven to 180°C.
- 2
Slice eggplants into thin rounds, sprinkle with salt, and set aside for 30 minutes. Pat dry with paper towels.
- 3
In a large saucepan, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until translucent.
- 4
Add tomato paste, cook for 2 minutes. Add crushed tomatoes and red wine. Season with salt, pepper, oregano, and basil. Simmer for 20 minutes.
- 5
In another saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes.
- 6
Gradually whisk in milk and beetroot juice. Continue stirring until thickened. Season with salt and pepper.
- 7
Boil black lasagna sheets according to package instructions. Drain and set aside.
- 8
Assemble the lasagna: spread a thin layer of tomato sauce in a baking dish. Add a layer of lasagna sheets, followed by eggplants, bechamel sauce, and shredded mozzarella. Repeat layers, ending with a layer of bechamel and mozzarella.
- 9
Sprinkle grated Parmesan on top.
- 10
Bake in the preheated oven for 45 minutes.
- 11
Allow to rest for 10 minutes before serving. Garnish with fresh basil leaves.
Enjoy your food!
