Dish

Lasagne con melanzane e ricotta

Lasagna with eggplant and ricotta

Lasagne con melanzane e ricotta is made with layers of pasta, roasted eggplant, and ricotta cheese. The pasta is cooked until al dente, and then layered with the roasted eggplant and ricotta cheese. The dish is then baked until the cheese is melted and bubbly. This dish is perfect for serving at a summer gathering, as it is light and refreshing.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Lasagne con melanzane e ricotta is believed to have originated in the southern regions of Italy. This dish is typically served during the summer months, when fresh produce is abundant.

Dietary considerations

Suitable for vegetarians. Not suitable for vegans as it contains cheese. May contain high calories and fat, so it should be enjoyed in moderation. May contain allergens such as wheat and dairy.

Variations

There are many variations of lasagne con melanzane e ricotta, but the most common variation is made with roasted eggplant and ricotta cheese. Some variations may include other vegetables, such as zucchini or bell peppers. Others may use different types of cheese, such as mozzarella or parmesan.

Presentation and garnishing

Lasagne con melanzane e ricotta should be presented in a large baking dish, with each layer of pasta, roasted eggplant, and ricotta cheese clearly visible. It can be garnished with fresh herbs, such as basil or parsley.

Tips & Tricks

To make lasagne con melanzane e ricotta ahead of time, assemble the dish but do not bake it. Cover it with foil and refrigerate until ready to bake. This will allow the flavors to meld together and make for a more flavorful dish.

Side-dishes

Lasagne con melanzane e ricotta is typically served with a side salad or garlic bread. It pairs well with a light white wine, such as Pinot Grigio or Sauvignon Blanc.