Light Parmesan Lasagna Casserole.
A main course for Christmas celebrations.
I combined the classic lasagna casserole with baked eggplants and a touch of Sicilian flair: baked ricotta typical of the famous Norma.
In Sicily, the parmigiana is different from the rest of Italy; we also add ham and boiled eggs, not just mozzarella, tomato, and basil, and we often replace mozzarella with the majestic Ragusano Caciocavallo.

Recipes curated for you:

Difficulty: Very easy
Cost: Affordable
Rest time: 20 Minutes
Preparation time: 40 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

521.98 Kcal

calories per serving

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Energy 521.98 (Kcal)
Carbohydrates 59.04 (g) of which sugars 11.57 (g)
Proteins 28.25 (g)
Fat 20.35 (g) of which saturated 3.13 (g)of which unsaturated 3.93 (g)
Fibers 8.12 (g)
Sodium 1,249.40 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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2.2 lbs eggplants
8.8 oz thin egg pasta lasagna
23.7 oz tomato puree
3.5 oz Genoese pesto (Check my recipe)
2 boiled eggs
3.5 oz ricotta (Grated baked)
7 oz scamorza (or Rausano dop)
5.3 oz cooked ham
2.8 oz breadcrumbs (Sicilian seasoned click here)

Light Parmesan Lasagna Casserole

Tools

What we need

Baking Pan square
Loaf Pan
Bowl
Knife
Cutting Board

Preparation of Light Parmesan Lasagna Casserole

Slice the eggplants into approximately 1/6 inch slices,
Place them on a baking tray, and season with salt, extra virgin olive oil, pepper, and oregano.
If you have irregular eggplant pieces, add them to the slices.
Bake in a fan oven at 356°F for 15/20 minutes, or at 374°F if you have a static oven
Set them aside and start preparing the lasagna.
Heat the rustic tomato puree, simply with some basil leaves and a pinch of salt.
Let it simmer for 15 minutes, then add a drizzle of extra virgin olive oil and turn off the heat.
Brush the loaf pan with pesto,
and line it with eggplants
Start filling in the classic way by alternating the layers in this order: eggplants, tomato puree, breadcrumbs, grated ricotta,
cooked ham
, pesto, diced boiled egg, ham, provola cheese.
Repeat all the steps until the pan is full. Finish with more eggplant slices and tomato puree.
Bake at 356°F for 20 minutes; then let rest for at least another 20 minutes.
Then flip it over
Serve on a rectangular plate, adding some sauce underneath and a sprinkle of grated ricotta and a few provola cubes on top.
Here it is, the Light Parmesan Lasagna Casserole