This time we are going to substitute the fresh pasta for some eggplant slices, and we are going to prepare an absolutely delicious vegetable and potato lasagna.
With this vegetable and potato lasagna the whole family will eat vegetables, lots of vegetables, and without anyone saying "but". It is a way to teach children and adults to eat other types of vegetables that we might otherwise have a harder time eating.
In addition, we have prepared this vegetable and potato lasagna, with a bechamel sauce without wheat flour, soft and light, ideal for gluten intolerant people. I prepared this vegetable and potato lasagna, in advance and while I was with the kids baths I put it in the oven, then ... To eat. I hope you dare to prepare it and let us know if you liked it at home.
- 2 eggplants
- 1 potato
- 1 onion
- 1 bag of vegetable soup mix (broccoli, carrot, white cabbage, zucchini, onion, green bean and Swiss chard) *
- 2 or three spoonfuls of fried tomatoes
- Half a liter of milk
- 2 tablespoons of fine corn flour
- Grated cheese
- Extra virgin olive oil
- Salt to taste
* We have used this preparation for convenience, but you can chop different vegetables and make the mixture yourself.
We put in a glass a little milk and dissolve the corn flour, the rest of the milk we put it to heat, when it begins to boil add the milk with the corn flour, lower the heat and with a few rods stir until you get a cream, we put a pinch of salt and reserve.
Wash the eggplants and cut into very thin slices, put them in a microwave safe container with a drizzle of extra virgin olive oil and program 8 minutes at maximum power and set aside. Do the same with the potato and the onion, which we will do in the microwave together, in the same container. In a frying pan with a drizzle of extra virgin olive oil we cook the vegetables, at the end we add the potato and the onion that we have cooked in the microwave, a pinch of salt and we reserve.
Now we only have to prepare our lasagna, at the bottom of the dish we put a couple of spoonfuls of fried tomato, on top a layer of eggplant, half of the vegetable filling, another layer of eggplant, the rest of vegetables and a third layer of eggplant. Cover with our bechamel sauce and top with grated cheese. We introduce in the oven, preheated, about 15 minutes at 200º.
You can have the lasagna prepared in advance in the refrigerator. In this case we will put the oven at 170ºC or 180ºC about 25 minutes. As for the microwave times, this depends a lot on each model, check how they are at half the time and then leave them as long as you consider. If you like you can add a pinch of nutmeg and a pinch of pepper to the béchamel sauce. And you can prepare a bechamel sauce with flour, although I recommend you to try this one because it is very soft and light.