Peach Salad
Eggplant Lasagna
| By : |
Graduated and titled cook with more than 10 years in the field.
| Servings |
6 Portions
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Ingredients
For the red sauce:
- 2 tbsp oil
- 1 lb ground meat 500 g
- 1 onion finely diced
- 2 cloves garlic finely diced
- 3 tbsp tomato paste
- Salt and oregano to taste
- 2 bay leaves
- 1 mushroom
- 1 medium carrot grated or shredded
- 2 cups red wine
- 4 tomatoes blended
For the white sauce:
- ¾ cup margarine 50 g
- 1 ¾ cups all-purpose flour 50 g
- 6 cups whole milk 1½ L
- Salt and pepper to taste
- Pinch of nutmeg
For the lasagna:
- 2 large eggplants
- 1 tbsp salt
- ½ cup mozzarella cheese grated or shredded, 300 g
- oregano to taste
Ingredients
For the red sauce:
For the white sauce:
For the lasagna:
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Instructions
To prepare the red sauce:
- Place the stainless steel inner pot inside the Instant Pot®, press Saute, and set time to 12 Minutes. Add the oil and wait 1 minute for it to heat. Sear the pre-seasoned meat for 2 minutes, remove the meat, and set aside. To the same pot, add the onion, garlic, tomato paste, salt, and oregano. Stir everything for 5 minutes and then add the bay leaf, mushroom, and wine. Stir everything for 2 minutes and add the blended tomato. Stir everything until the 12 minutes are up.
- Incorporate the meat.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Meat/Stew and set time to 15 Minutes.
- When the time is up, release the steam (by turning the handle). Once all the pressure has been released, open the lid. Remove the sauce and set aside.
To prepare the white sauce:
- Place the stainless steel inner pot inside the Instant Pot®, press Saute, and set time to 10 Minutes. Add the butter. When melted, add the flour all at once and stir until it forms a kind of dough.
- Then add the milk little by little and stir with a whisk, preferably a silicone one, so as not to scratch the base of the Instant inner pot. When it begins to take on the body and texture of a sauce, add the salt, pepper, and nutmeg.
- It is important to not stop stirring at any time until the 10 minutes are you. If there are any lumps, strain the sauce and set aside.
To assemble the lasagna:
- Slice the eggplant into circles 3/16” (½ cm) thick. Place all the slices in a strainer or on a rack. Add the salt and leave for 15 minutes so that they begin to release a kind of liquid. This will remove the bitterness. Rinse and set aside.
- In a square baking dish or a terrine that fits inside the Instant Vortex, place a layer of eggplant, another of red sauce, a layer of white sauce, add cheese, and repeat until you end with cheese.
- On the Instant Vortex control panel, press Air Fry, then set time to 12 Minutes and temperature to 355ºF (180°C).
- Place the lasagna pan in the basket. When the time is up, remove the lasagna and serve. You can serve with garlic bread.
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