Pasta, Noodles and Rice Recipes - Tomato and Aubergine Soufflé Lasagne Recipe

Ingredients

Serve 4-6

• 2 aubergines, cut into 1 cm/1/2 inch slices

• 4 tablespoons sunflower oil

• 2 large onions, sliced

• 2 garlic cloves, crushed

• 8 sheets of no pre-cook lasagne verde

• 750 g/1 1/2 lb ripe tomatoes, sliced

• 1 tablespoon chopped basil

• 150 ml/1/4 pint Vegetable Stock

• salt and pepper 

Soufflé topping:

• 15 g/1/2 oz butter

• 15 g/1/2 oz plain flour

• 300 ml/1/4 pint milk

• 2 eggs, separated

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Method:

1. Put the aubergine slices into a colander, sprinkle with salt and set aside for 30 minutes to draw out some of the excess liquid.

2. Heat 1 tablespoon of the oil in a large frying pan, add the onions and garlic, and fry for 5 minutes until soft but not browned. Spoon into a dish and set aside. Rinse the aubergine slices, drain, then dry with kitchen paper.

3. Heat 2 tablespoons of the remaining oil in the pan, add half of the slices and fry on both sides until golden brown. Drain on kitchen paper. Add the rest of the oil to the pan and fry the remaining aubergine slices.

4. Lightly oil a large shallow ovenproof dish. Lay 4 lasagne sheets in the bottom. Cover with a layer of aubergine slices, then a layer of cooked onion, then one of tomato slices. Sprinkle with salt, plenty of pepper and half of the basil.

5. Repeat the layers once more, using all the remaining lasagne, vegetables and herbs. Pour over the stock to dehydrate the pasta.

6. To make the soufflé topping, melt the butter in a small saucepan, stir in the flour and cook for 1 minute. Gradually add the milk, stirring until the sauce boils and thickens. Cool slightly, then stir in the egg yolks and season with salt and pepper.

7. Whisk the egg whites in a grease-free bowl until stiff and fold them carefully into the sauce. Spoon the mixture into the dish, covering the top layer completely.

8. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 45 minutes until the soufflé has risen and is browned. Serve hot.