Eggplant and squid lasagna
Dear friends, today I want to share with you the recipe for an original and creative baked pasta that conquers everyone at the first taste: lasagna with eggplant and squid, creamy and succulent! As a variety of eggplant you can choose both black and purple: the latter, being sweeter, do not need to be salted for use like the black ones. Eggplant and squid lasagna is perfect for a nice Sunday lunch with family or friends and can be conveniently prepared in advance. Are you ready to prepare them with me? Let's get to work!
Ingredients
500 g lasagna (fresh, 0 250 g dry lasagna)500 ml tomato puree (or cherry sauce)400 g eggplant (black or purple)600 squid1 clove garlicA few basil leaves1/2 tsp chili powdersaltextra virgin olive oil
For the béchamel sauce
500 ml milk50 g butter50 g flour saltblack peppernutmeg
Preparation
First, prepare the eggplants: remove the ends and cut them into cubes. If you use black eggplants, which are more bitter, place the cubes in a colander, sprinkle with salt (preferably the coarse one) and let it rest for about half an hour, then rinse well and squeeze with your hands to remove excess water. If you use purple eggplants, which are sweeter, the salted passage is not necessary. Fry the eggplants in a pan in a finger of hot extra virgin olive oil and when they are golden brown place them on absorbent paper: if there are too many, divide them into two parts and do not fry them all together so as not to lower the temperature of the oil too much. Clean the squid: remove the skin and any residue of entrails and rinse well, then cut the body and tentacles into small pieces into very fine slices. Crush the garlic clove with the side of the blade of a knife without peeling it (the so-called "poached garlic") and brown it in a pan with a drizzle of extra virgin olive oil. Add the squid and cook over high heat for a few minutes. Add the eggplants and let everything flavor, then complete with the tomato puree. Season with a pinch of salt, chili pepper and a few basil leaves. Cover, lower the heat and cook for about a quarter of an hour. In the meantime, prepare the béchamel sauce: melt the butter in a saucepan, add the flour, mix until the roux forms and add the milk in a trickle, continuing to work with the whisk to avoid the formation of lumps. Season with salt, black pepper and nutmeg and cook over low heat, stirring occasionally until the béchamel thickens. Assemble your lasagna: spread a thin layer of béchamel sauce at the base of a baking dish, then cover with a layer of lasagna and pour another layer of béchamel. Pour a generous layer of sauce over the entire surface and start again with the lasagna. Continue with a rich layer of fish sauce (from which the garlic clove must be removed), put another layer of lasagna and continue with béchamel and sauce until the end of the ingredients. For the last layer, mix the remaining sauce and béchamel sauce and pour over the surface of the lasagna. If you have time, let the lasagna rest for half an hour before baking it. Bake in a preheated oven in ventilated mode at 180 ° C for about 20 minutes, remove from the oven, let it rest for about ten minutes and serve. Enjoy your eggplant and squid lasagna!
Dear friends, today I want to share with you the recipe for an original and creative baked pasta that conquers everyone at the first taste: lasagna with eggplant and squid, creamy and succulent! As a variety of eggplant you can choose both black and purple: the latter, being sweeter, do not need to be salted for use like the black ones. Eggplant and squid lasagna is perfect for a nice Sunday lunch with family or friends and can be conveniently prepared in advance. Are you ready to prepare them with me? Let's get to work!
Ingredients
500 g lasagna (fresh, 0 250 g dry lasagna)
500 ml tomato puree (or cherry sauce)
400 g eggplant (black or purple)
600 squid
1 clove garlic
A few basil leaves
1/2 tsp chili powder
salt
extra virgin olive oil
For the béchamel sauce
500 ml milk
50 g butter
50 g flour
salt
black pepper
nutmeg
Preparation
First, prepare the eggplants: remove the ends and cut them into cubes. If you use black eggplants, which are more bitter, place the cubes in a colander, sprinkle with salt (preferably the coarse one) and let it rest for about half an hour, then rinse well and squeeze with your hands to remove excess water. If you use purple eggplants, which are sweeter, the salted passage is not necessary. Fry the eggplants in a pan in a finger of hot extra virgin olive oil and when they are golden brown place them on absorbent paper: if there are too many, divide them into two parts and do not fry them all together so as not to lower the temperature of the oil too much. Clean the squid: remove the skin and any residue of entrails and rinse well, then cut the body and tentacles into small pieces into very fine slices. Crush the garlic clove with the side of the blade of a knife without peeling it (the so-called "poached garlic") and brown it in a pan with a drizzle of extra virgin olive oil. Add the squid and cook over high heat for a few minutes. Add the eggplants and let everything flavor, then complete with the tomato puree. Season with a pinch of salt, chili pepper and a few basil leaves. Cover, lower the heat and cook for about a quarter of an hour. In the meantime, prepare the béchamel sauce: melt the butter in a saucepan, add the flour, mix until the roux forms and add the milk in a trickle, continuing to work with the whisk to avoid the formation of lumps. Season with salt, black pepper and nutmeg and cook over low heat, stirring occasionally until the béchamel thickens. Assemble your lasagna: spread a thin layer of béchamel sauce at the base of a baking dish, then cover with a layer of lasagna and pour another layer of béchamel. Pour a generous layer of sauce over the entire surface and start again with the lasagna. Continue with a rich layer of fish sauce (from which the garlic clove must be removed), put another layer of lasagna and continue with béchamel and sauce until the end of the ingredients. For the last layer, mix the remaining sauce and béchamel sauce and pour over the surface of the lasagna. If you have time, let the lasagna rest for half an hour before baking it. Bake in a preheated oven in ventilated mode at 180 ° C for about 20 minutes, remove from the oven, let it rest for about ten minutes and serve. Enjoy your eggplant and squid lasagna!
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