Lasagne filled with aubergine, cooked ham and sausage

Apart from the famous recipe for “parmigiana”, you can also make lasagne with layers of aubergines for a dish that is truly unbeatable! We have created a particularly tasty recipe by adding cooked ham and sausage. Kids will love it and your family dinner will be a blast. 

Lasagne with aubergines also lends itself to a romantic supper or a Sunday lunch with friends and relatives. If you are not yet an expert cook, you could use ready-made béchamel sauce to make this recipe practically fool-proof.

The Recipe:
Start by preparing the aubergines which have to be washed, trimmed and then cut lengthwise into very fine slices. Heat a grid and grill the vegetables without adding any sort of condiment.

To give a real kick to your lasagne use sausage. The diced sausage by Negroni is both excellent in flavour and practical to use because you just have to throw it into a hot pan, toss for a few minutes and it is cooked. Leave it to cool slightly before putting it into the mixer to obtain a consistency similar to minced meat. In this way, you may distribute it more easily over the various layers of lasagne. Cut the mozzarella into small pieces too and put it in a fine mesh strainer standing over a bowl to lose its excess liquid.

Now prepare the béchamel sauce. Melt the butter in a saucepan and gradually add the flour, mixing all the time. Add the milk, continuing to mix with a balloon whisk until the sauce reaches the desired consistency. Now add a pinch of salt and nutmeg to taste.

Open the packet of cooked ham and roughly cut the slices into fairly large pieces. Now that all the ingredients are ready, you may pre-heat the oven to 180° as you start to assemble the lasagne. 

Spread a thin layer of béchamel on the bottom of the dish and also on the sides so that the first layer of pasta will remain soft. Now add the first layer of pasta and then follow this sequence: béchamel, parmesan, cooked ham, aubergine, mozzarella and sausage. Follow up with another layer of pasta.

Keep some béchamel sauce to spread on top of the last layer, together with a sprinkling of parmesan to brown the surface. 30 minutes in the oven are sufficient to cook your lasagne.