Venezuelan-style Eggplant and Ricotta Lasagna

Ingredients

In this Venezuelan adaptation of the Italian classic, we incorporate elements of Venezuelan cuisine to create a unique flavor profile. The original lasagna is traditionally made with beef or pork, but we substitute it with eggplant to cater to the vegetarian preferences commonly found in Venezuelan cuisine. Additionally, we infuse the dish with Venezuelan spices and seasonings to add a touch of heat and complexity to the flavors. We alse have the original recipe for Lasagne con melanzane e ricotta, so you can check it out.

• 2 large eggplants, sliced lengthwise into 1/4-inch thick slices (500g) 2 large eggplants, sliced lengthwise into 1/4-inch thick slices (500g)
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (240g) ricotta cheese 1 cup (240g) ricotta cheese
• 1 cup (100g) grated mozzarella cheese 1 cup (100g) grated mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 10g
• Carbohydrates (total, sugars): 28g, 12g
• Protein: 15g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the sliced eggplant to the skillet and cook until softened and lightly browned, about 5 minutes per side. Remove from heat and set aside.
4. 4.
   In a bowl, combine the ricotta cheese, cumin, paprika, dried oregano, salt, and pepper. Mix well.
5. 5.
   In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of eggplant slices on top.
6. 6.
   Spread a layer of the ricotta cheese mixture over the eggplant slices. Sprinkle with mozzarella and Parmesan cheese.
7. 7.
   Repeat the layers until all the ingredients are used, finishing with a layer of tomato sauce and a generous sprinkle of mozzarella and Parmesan cheese on top.
8. 8.
   Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Eggplant — Make sure to slice the eggplant evenly to ensure even cooking. If you prefer a milder flavor, you can salt the eggplant slices and let them sit for 30 minutes before rinsing and patting dry. This helps remove any bitterness.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a finely chopped chili pepper to the tomato sauce.
• Feel free to add other vegetables such as bell peppers or zucchini to the layers for added flavor and texture.
• If you prefer a crispier top, broil the lasagna for a few minutes at the end of baking.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.
• Serve the lasagna with a side of fresh salad or garlic bread to complete the meal.

Serving advice

Allow the lasagna to cool for a few minutes after removing it from the oven to allow the layers to set. This will make it easier to slice and serve. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

To present the lasagna beautifully, carefully slice it into squares or rectangles and transfer each portion to a plate using a spatula. Ensure that the layers are visible and intact. Drizzle a little extra tomato sauce on top and sprinkle with grated Parmesan cheese for an appetizing finishing touch.