21. Sep, 2015


Something for my friends and family for the fasting month!


2 large aubergines (brinjal), 400g sliced mushrooms, lasagne sheets, 1 litre white sauce (recipe already posted), 100g grated parmesan cheese, salt, pepper, thyme, crushed garlic.

Slice the aubergines thinly and fry in a little olive oil until browned. Add some salt and pepper to taste. While that is frying cook the white sauce and boil the lasagne sheets. Once all the aubergine slices are cooked set aside. Now cook the mushrooms in olive oil. Add some crushed garlic, salt, pepper and thyme. When everything is ready assemble the lasagne. I used a 30x20cm casserole dish. Place a little white sauce at the bottom of the dish. Place a layer of lasagne sheets over the sauce. Spread the sheets with white sauce. Place the aubergine slices over the sauce. Sprinkle over the parmesan cheese.Place another layer of lasagne sheets over the cheese. Spread with the white sauce. Layer on the mushrooms. Add some parmesan cheese. Place another layer of lasagne sheets over the cheese and finish off with the white sauce and a sprinkling of cheese. Bake at 180 degrees celsius for 30 minutes. Let the lasagne rest for at least 10 minutes before slicing and serving. Serve with a green salad and garlic bread for an awesome vegetarian meal!