The lasagna with eggplants and yellow pepper cream is a summer dish, flavorful and creamy.
In this original version, the classic béchamel is replaced with mascarpone, for a velvety and enveloping texture.
The eggplants, which you can grill for a lighter version or fry for a richer taste, alternate with a sweet cream of roasted yellow peppers and layers of pasta.
The grated Parmesan completes the dish with its intense and savory note.
It is a meatless baked pasta recipe, perfect to serve even lukewarm, for summer lunches or special dinners.
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I have opened a channel of recipes open to everyone and free on WhatsApp with 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 recipe and a savory one!
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Always on the THEME LASAGNE I propose other tasty recipes just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 1/2 cups fresh pasta
- 1 3/4 lbs eggplants
- 1 1/3 lbs yellow peppers
- 1.75 oz onion
- 1 clove garlic
- 10.5 oz mascarpone
- 2.8 oz Parmigiano Reggiano DOP
- 9 oz fiordilatte (in loaf)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste basil
Tools
- Pans
- Knives
- Baking Dishes
For this baked dish that speaks of summer and garden flavors, let’s start by…
Wash and slice or dice the eggplant and decide whether to grill the slices or fry the vegetable cubes.
Cube the peppers and cook them in a pan with EVO oil, garlic, and onion wedges.
Blend everything and season with salt and pepper.
Slice the loaf of mozzarella.
To the pepper puree add the mascarpone and grated Parmesan and blend again for a well-blended cream.
Preheat the static oven to 350°F and start layering in the baking dish.
On the lightly greased bottom of the baking dish, place the pasta, distribute the puree, then arrange the mozzarella slices and grilled or fried eggplants as you prefer.
Add some pieces of fresh basil if you like!
Repeat the sequence until finishing the baking dish of lasagna with eggplants and peppers with pasta and creamy puree.
Cook for about 40 minutes or according to the characteristics of your home oven and once cooked, let it cool before serving at the table, portioning for our guests.
A rich and appetizing seasonal dish!
Bon appétit and happy cooking!
Annalisa
I ALLOW myself to also leave you these rosettes with curly lasagna…. irresistible!
READ 👉https://blog.giallozafferano.it/asilannablu/ricetta-rosette-di-lasagne-ricce-alla-salsiccia/
