Eggplant Lasagna with Bechamel Sauce
By Jazer Basan
Mothers always say that vegetables are good for the body, but how do you get kids to eat them? Smart Parenting Online forum member Rochelle Quilantang, through Mommyjazz, shares with us her kitchen-tested lasagna recipe with a twist to make this favorite dish healthy without compromising the taste and texture.
Eggplant Lasagna with Bechamel Sauce
Ingredients:
1 box lasagna noodles (500 grams), cooked according to package directions
Bechamel sauce:
3/4 cup butter
1/4 cup flour
2 cans evaporated milk (1 can is equivalent to 225 ml or 1 cup)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
Eggplant meat sauce:
3/4 kilo ground beef
1 cup chopped eggplant
1/4 cup cooking oil
4 cloves garlic, crushed
6 tablespoon white wine (optional)
1 pc. bay leaf
1/2 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 cans tomato paste (150 grams each) dissolved in 1 cup water
shredded mozzarella cheese to add in between layers and for topping
Click here to see the rest of the recipe.
Jazer Basan, Contributor
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