Today, Norma lasagna in jar cooking, a first course cooked in a jar in the microwave that cooks in minutes and keeps for 15 days. If there is always a foolproof recipe in jar cooking, it is lasagna, whether Bolognese style or with zucchini, lasagna in jar cooking always brings great satisfaction. Soft, tasty, and quick, thanks to this technique, they cook in minutes and always impress with the result. Now, let’s get to the recipe for Norma lasagna: I fried the eggplants in the microwave, this time I cut them into cubes and prepared a good microwave tomato sauce, then I added some grated cheese, some homemade salted ricotta, and finally, I added some basil leaves. Then I layered everything in jars with some thick and rough lasagna sheets and off to cooking in the microwave. Nothing simpler and tastier.
At the end of the recipe, under the second photo, you’ll find a section that answers the frequently asked questions about making lasagna in a jar. I hope you find it helpful.
Now, ready, jars, and go make Norma lasagna in jar cooking, and if you’re curious, try these too:
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 4 jars
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for making lasagna with eggplants in jar cooking
- 4 egg lasagna sheets
- 800 ml tomato sauce
- 2 black oval eggplants
- 1.4 oz salted ricotta
- 16 leaves basil
- 4 tbsps extra virgin olive oil
- salt
What You’ll Need
Jars suitable for jar cooking can be purchased, already equipped with 4 clips, on the Decorazioni dolci website, with discount code WECK10.
- 1 Microwave
- 4 Jars 500 ml with thin seal
- 1 Microwave Tray
- 1 Bowl
- 1 Dishcloth
Procedure
To start, wash and trim the eggplants, cut them into cubes and place them in a colander. Salt them well, mix, and let them sit for 30 minutes. After resting, lay the dishcloth in the bowl. Rinse the eggplants to remove excess salt and place them in the dishcloth. Using it, squeeze the eggplants well.
Place the eggplants in the microwave tray, drizzle with 3 tablespoons of oil, and cook for 10 minutes at 1000 watts, or at maximum power. Stir the eggplants and cook for another 5 minutes.
Now, you’re ready to assemble the lasagna jars. Brush the bottoms with the leftover oil and place a piece of lasagna sheet. Layer with a bit of tomato sauce, some eggplants, basil, and a little salted ricotta and grated cheese. Continue until you have 3 layers, finishing with sauce, eggplants, and a little salted ricotta.
Clean the jar rim, close, and secure with clips. Place the Norma lasagna jars in the microwave and start cooking for 6 minutes. Meanwhile, prepare the other jar, and so on.
At the end of cooking, let the closed jar sit for at least 20 minutes, allowing the lasagna to finish cooking and creating a vacuum seal in the jar, which will keep the Norma lasagna in jar cooking fresh for 15 days in the refrigerator.
Extra Tips for Norma Lasagna in Jar Cooking
For a light recipe, you can use grilled eggplants. If you don’t like the taste of salted ricotta, you can use feta or pieces of smoked scamorza cheese.
Here, you’ll find answers to your questions:
Can I cook multiple jars at the same time?
Only some recipes allow it, if using cooked foods or those that can be eaten raw, yes, otherwise no. This is because it’s necessary to reach the center of the food and ensure even cooking.
Can I open the jar immediately and eat?
It’s necessary to wait 20 minutes to ensure the lasagna finishes cooking at a low temperature. After, you can remove the clips, heat in the microwave, and release the vacuum seal.
Can I use raw eggplant?
The eggplant would cook but release its water, making the lasagna and eggplants mushy.
Which lasagna should I use for jar cooking?
For recipes in jars with thin seals, I recommend using fresh lasagna, thin or thick, without needing to blanch them. To use dry lasagna, I suggest following this recipe for green lasagna in jar cooking. Taken from my first book ‘Easy Jar Cooking.’
