An oven-baked pasta today, an “almost classic” lasagna with eggplant and ricotta, a somewhat summery dish even though it keeps raining here, and the heaters in Bologna are still on! This morning I was talking to the tobacconist downstairs who lives on the first hills of Bologna and today when he left home, he found the thermometer at 37 degrees Fahrenheit!!! Crazy cold, don’t you think????
Anyway, this well-seasoned and flavorful dish is appetizing, and we devoured it!!!
IMPORTANT: the eggplants I personally fried them, but if you prefer, you can slice the eggplant and grill it on the pan, then proceed normally to prepare this tasty lasagna!
If you want a low-calorie, light and very light cooking, you can steam the eggplants: in 25 minutes in the basket in the pot or steamer (or in 15 in the microwave) you’ll have soft eggplants to slice and season with olive oil or lemon or soy sauce or…whatever you want to experiment with!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel of recipes open to everyone and free on WhatsApp no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
ON THE BLOG, YOU WILL ALSO FIND
STUFFED EGGPLANTS WITH PENNETTE ALLA ROBIOLA
SPAGHETTI WITH EGGPLANTS, CHERRY TOMATOES, AND CAPERS
LASAGNA WITH EGGPLANT AND RICOTTA
ASI’s Kitchen
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for LASAGNA WITH EGGPLANT AND RICOTTA
- 8.8 oz ready-made lasagna sheets
- 8.8 oz Tomato sauce
- 7.1 oz cow's milk ricotta
- 1 large eggplant
- 1 clove garlic
- as needed Extra virgin olive oil
- as needed basil
- as needed salt and pepper
- as needed grana cheese (grated)
Tools for LASAGNA WITH EGGPLANT AND RICOTTA
#ADV
- Knife
- Fryer
- Pan
- Lasagna Dish
FOR THE PREPARATION OF LASAGNA WITH EGGPLANT AND RICOTTA
Wash and dice the eggplant and fry it in seed oil considering that peanut oil is recommended for its high smoke point.
Once golden, drain it on kitchen absorbent paper.
For the tomato sauce sauté the garlic clove in a pan with a little extra virgin olive oil.
Remove it and pour in the tomato sauce.
Season with salt and pepper and continue cooking over moderate heat for about 15 minutes, also adding a few leaves of fresh basil.
Add the eggplants to the tomato sauce leaving the seasoning to blend on the heat for a few minutes. Turn on the oven and start assembling the lasagna with eggplant and ricotta.
In the chosen baking dish, put a tablespoon of extra virgin olive oil and make a first layer with the ready-made lasagna sheets.
Pour a few tablespoons of tomato and eggplant sauce and some dollops of ricotta softened with a little water and a few pieces of basil.
Sprinkle with some grated Grana Padano and continue to layer until all ingredients are used up.
Bake at 356°F (180°C) for about 35/40 minutes or according to your oven’s characteristics.
Once cooked, let it cool and then serve at the table these very appetizing lasagna with eggplant and ricotta! Enjoy your meal!
Annalisa
Tips and Notes
Raw eggplant is a very bitter vegetable that needs to be cooked to be edible because this way the solanine that produces the bad taste is eliminated, which in high doses can be harmful to our bodies.
Usually, to avoid all this, the eggplant is sliced, placed in a colander (or on an inclined plane), and sprinkled with coarse salt that, by drawing out the water, removes the vegetable’s bitter taste.
On the blog, I recommend other recipes with lasagna and others with eggplants such as: Arugula, Zucchini, and Goat Cheese Lasagna;
and much more!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° Return to the HOME PAGE Don’t miss a recipe, like it HERE on my Facebook page and HERE on the Instagram page! Copyright © 2019 Annalisa Altini, All rights reserved.
