Recipes for Steam Cooking

Side diSheS, Vegetarian diSheS
and CaSSeroleS
52
SPINACH AND
EGGPLANT LASAGNE
INGREDIENTS
1 eggplant, ¾ lb.
7 oz. ricotta
¾ lb. spinach
Salt
Sauce
1 clove garlic
3 tbsp. butter
¼ cup our
2 cups vegetable broth
1 cup milk
Black pepper
Salt
1 tsp. lemon juice
In Addition
Margarine or butter for greasing the pan
8 light lasagne noodles, not precooked
2 medium tomatoes
5 sprigs of thyme
3 oz. parmesan, grated
3 sprigs of basil, cut into strips
SETTINGS
STEAM, 210°– 212ºF
Eggplant
5 – 7 minutes
Spinach
3 minutes
Perforated + Baking Pan (Level 3 + 1)
Lasagne
STEAM CONV, 350°F
30 – 40 minutes
Dish on wire rack (Level 2)
11
33
Wash the eggplant, cut o the ends, and slice lengthways. Steam in the perforated pan as
indicated.
Leave the slices to drain thoroughly. Dab with paper towels and spread ricotta on top. Wash
and rinse the spinach and steam in the perforated pan as indicated. Then squeeze out the
excess moisture.
For the sauce, peel and chop the garlic and sweat briey in hot butter or margarine over
medium heat. Stir in the our. Mix the broth and milk and pour in slowly while stirring
continuously. Bring the sauce to the boil once while stirring. Add plenty of salt, pepper and
lemon juice to taste.
Grease an ovenproof dish. Add some sauce. In alternate layers, add the lasagne noodles,
spinach, eggplant, slices of tomatoes, sauce, thyme leaves, and half of the Parmesan. The
last layer should be lasagne noodles and sauce.
Finally, sprinkle over the remaining Parmesan and bake the lasagne as indicated. Sprinkle
basil on top and serve hot.
Serves 4