lasagna with eggplants

Posted July 23, 2020
Serves: 8
Time: 30 mins

It's your chance to learn how to make the best green lasagna with eggplant and robust Gruyere!


12 pieces green lasagna, pre-cooked

3 tablespoons oil

salt and pepper

1 tablespoon oregano

1 tablespoon tomato paste

1 cube magi

3 big eggplants, peeled and cut into round pieces

1 cup water

1 kg tomatoes, peeled and diced

¾ cup leek, chopped

1 carrot, diced

2 garlic cloves, smashed

2 mediums onions, diced

tomato sauce

300 g shredded gruyere cheese


4 cups milk

2 tablespoons flour

salt, white pepper and nutmeg

200 g feta cheese

500 ml fresh cream

How to Cook:

Fry the eggplants with oil and place in a strainer. Set aside.


In a pot on the stove, fry the onions and garlic with oil until golden. Then, add the carrots and leeks and stir until cooked. Next, add the tomatoes. Dissolve the magi cube in water and add to the tomatoes. Lastly add tomato paste, oregano, salt and pepper.

Let simmer on low heat until it thickens. Grind them.


Place the flour in a pot and gradually add milk while constantly stirring.

Place the pot on the stove. Stir the milk until it thickens. Then, add the nutmeg, white pepper & salt.

Cut the feta cheese into pieces, grind it with the fresh cream in a food processor, and add them to the white sauce.


Pour some of the white sauce into a Pyrex. Next, place one layer of the green lasagna. Cover the lasagna with half of the tomato sauce and half of the fried eggplants. Then, add some cheese and some white sauce.

Repeat the same procedure to make another layer of lasagna. Lastly, cover with the third layer of lasagna and add the remaining white sauce over it along with the gruyere cheese.

Bake in oven until cheese melts.

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