Lasagna with eggplants and yellow pepper cream is a summer first course, flavorful and creamy.
In this original version, the classic béchamel is replaced with mascarpone, for a velvety and enveloping consistency.
The eggplants, which you can grill for a lighter version or fry for a richer taste, alternate with a sweet roasted yellow pepper cream and layers of pasta.
Grated Parmesan completes the dish with its intense and savory note.
It is a meatless baked pasta recipe, perfect to serve even warm, 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 join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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Always on the LASAGNA THEME, I propose other delicious recipes just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 6 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 9 oz fresh pasta
- 1.75 lbs eggplants
- 1.3 lbs yellow peppers
- 1.75 oz onion
- 1 clove garlic
- 10.5 oz mascarpone
- 3 oz Parmigiano Reggiano DOP
- 9 oz fiordilatte (in block)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste basil
Tools
- Pans
- Knives
- Baking Dishes
For this baked first course 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 diced vegetables.
Dice the peppers and cook them in a pan with EVO oil, garlic, and onion wedges.
Blend everything and adjust salt and pepper.
Slice the block of mozzarella.
To the pepper puree add the mascarpone and grated Parmesan and blend again for a well-mixed cream.
Preheat the static oven to 350°F and start layering in the baking dish.
Then, on the lightly greased bottom of the baking dish put the pasta, distribute the puree on top, then arrange the slices of mozzarella and the grilled or fried eggplants as you prefer.
Add some fresh basil pieces if you like!
Repeat the sequence until the baking dish with eggplant and pepper lasagna is completed with pasta and creamy puree.
Let it cook for about 40 minutes or according to the characteristics of the home oven and once cooked, let it cool down before serving at the table, portioning for our guests.
Rich and appetizing seasonal dish!
Enjoy your meal 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/
