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White lasagna with aubergine and Grana Padano bechamel sauce

Name: White lasagna with aubergine and Grana Padano bechamel sauce
Prep time: 100 min
Cook time: 100 min
Total time: 100 min
Yield: 4 people
Cuisine: Italian
Ingredients: 3 aubergines; For the béchamel sauce:; 140 g butter; 120 g flour; Nutmeg; 150 g Grana Padano aged for over 16 months; 1 l milk; 900 g semolina; 800 g flour; 135 g eggs

Difficulty

4 people

100 min

Carmine Amarante

Ingredients

3 aubergines

For the béchamel sauce:

140 g butter

120 g flour

Nutmeg

150 g Grana Padano aged for over 16 months

1 l milk

900 g semolina

800 g flour

135 g eggs

Preparation

STEP 1

Mix the semolina, flour, eggs and egg yolks until you obtain a soft dough and leave to rest for at least one hour. Roll the dough until 1mm thick. Cook the pasta in boiling water for approximately 1 minute, drain and put in water and ice.

STEP 2

Cut the aubergines into very thin slices and grill them.
Prepare the béchamel sauce melting the butter, adding flour and stirring vigorously to avoid lumps. Pour in the previously boiled milk and add the grated Grana Padano.
Layer the lasagna in a medium-deep baking dish.

STEP 3

Start with a layer of pasta, add a bit of béchamel and place the aubergines on top of it. Try to make the layers as uniform as possible and continue until you reach the edge of the dish. Finish with a last layer of pasta and cover with grated Grana Padano.
Bake in the oven at 170°C for 15 minutes.

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White lasagna with aubergine and Grana Padano bechamel sauce

Ingredients

3 aubergines

For the béchamel sauce:

140 g butter

120 g flour

Nutmeg

150 g Grana Padano aged for over 16 months

1 l milk

900 g semolina

800 g flour

135 g eggs

Preparation

Mix the semolina, flour, eggs and egg yolks until you obtain a soft dough and leave to rest for at least one hour. Roll the dough until 1mm thick. Cook the pasta in boiling water for approximately 1 minute, drain and put in water and ice.

Cut the aubergines into very thin slices and grill them.
Prepare the béchamel sauce melting the butter, adding flour and stirring vigorously to avoid lumps. Pour in the previously boiled milk and add the grated Grana Padano.
Layer the lasagna in a medium-deep baking dish.

Start with a layer of pasta, add a bit of béchamel and place the aubergines on top of it. Try to make the layers as uniform as possible and continue until you reach the edge of the dish. Finish with a last layer of pasta and cover with grated Grana Padano.
Bake in the oven at 170°C for 15 minutes.

Related recipes

Grana Padano primavera pie

Stuffed potatoes with grappa, Grana Padano mousse, spinach and beef tartare

Baked rigatoni with creamy mushrooms and squash

Grana Padano, confit onion & potato gratin with Prosciutto di San Daniele

An iconic product

History and heritage

The PDO

Italian classics

Main meals

Breakfast and brunch

Lunch on the go

Sides and snacks

Aperitivi and shares

Pairings

Supply chain and animal welfare

Environmental sustainability

Nutritional education

The foundation

Role: protection and promotion

Key players: the consortium members

Governance and by-laws

Results: production and consumption

Fun facts

Events

News and pressroom

Historical archive

Partnerships

Special projects

Search

White lasagna with aubergine and Grana Padano bechamel sauce

Ingredients

3 aubergines For the béchamel sauce: 140 g butter 120 g flour Nutmeg 150 g Grana Padano aged for over 16 months 1 l milk 900 g semolina 800 g flour 135 g eggs

Preparation

Mix the semolina, flour, eggs and egg yolks until you obtain a soft dough and leave to rest for at least one hour. Roll the dough until 1mm thick. Cook the pasta in boiling water for approximately 1 minute, drain and put in water and ice.

Cut the aubergines into very thin slices and grill them. Prepare the béchamel sauce melting the butter, adding flour and stirring vigorously to avoid lumps. Pour in the previously boiled milk and add the grated Grana Padano. Layer the lasagna in a medium-deep baking dish.

Related recipes

Grana Padano primavera pie

Stuffed potatoes with grappa, Grana Padano mousse, spinach and beef tartare

Baked rigatoni with creamy mushrooms and squash

Grana Padano, confit onion & potato gratin with Prosciutto di San Daniele

3 aubergines

For the béchamel sauce:

140 g butter

120 g flour

Nutmeg

150 g Grana Padano aged for over 16 months

1 l milk

900 g semolina

800 g flour

135 g eggs

Cut the aubergines into very thin slices and grill them.
Prepare the béchamel sauce melting the butter, adding flour and stirring vigorously to avoid lumps. Pour in the previously boiled milk and add the grated Grana Padano.
Layer the lasagna in a medium-deep baking dish.