Lasagne with Eggplant and Ricotta

Ingredients

• 9 lasagne noodles 9 lasagne noodles
• 2 medium eggplants, sliced lengthwise 2 medium eggplants, sliced lengthwise
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 2 cups (475g) ricotta cheese 2 cups (475g) ricotta cheese
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the eggplant slices on a baking sheet, brush them with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for 20 minutes or until tender.
3. 3.
   In a mixing bowl, combine the ricotta cheese, minced garlic, dried oregano, dried basil, salt, and pepper. Mix well.
4. 4.
   Spread a thin layer of tomato sauce on the bottom of a baking dish.
5. 5.
   Place three lasagne noodles on top of the sauce, slightly overlapping them.
6. 6.
   Spread a layer of roasted eggplant slices over the noodles, followed by a layer of ricotta cheese mixture.
7. 7.
   Repeat the layers, finishing with a layer of tomato sauce on top.
8. 8.
   Sprinkle the grated Parmesan cheese evenly over the lasagne.
9. 9.
   Cover the baking dish with aluminum foil and bake for 30 minutes.
10. 10.
    Remove the foil and bake for an additional 10 minutes or until the cheese is golden and bubbly.
11. 11.
    Allow the lasagne to cool for a few minutes before serving.

Treat your ingredients with care...

• Eggplant — Make sure to slice the eggplant evenly to ensure even cooking. Brushing the slices with olive oil before roasting helps to enhance their flavor and prevent them from drying out.

Tips & Tricks

• To save time, you can use store-bought tomato sauce instead of making it from scratch.
• For a twist, you can add a layer of sautéed spinach or mushrooms between the eggplant and ricotta cheese layers.
• Letting the lasagne rest for a few minutes after baking allows it to set and makes it easier to slice and serve.
• Leftover lasagne can be refrigerated and reheated the next day for a delicious meal.

Serving advice

Serve the Lasagne with Eggplant and Ricotta hot, straight from the oven. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese for an extra touch of flavor.

Presentation advice

When serving, carefully cut the lasagne into individual portions, ensuring that each slice showcases the beautiful layers of noodles, eggplant, and ricotta cheese. Serve on a plate or in a shallow bowl to capture any extra sauce.