Eggplant Lasagna with Ricotta
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 large eggplant (s), cut into 1 cm cubes
- 3 large onions, cut into half rings
- 5 clove (s) garlic, chopped
- 1 ½ liter tomato (s) passed
- 1 kg ricotta, fresh
- lots parmesan, freshly grated
- some basil leaves
- some oregano, dried
- salt and pepper
- sugar
- Oil, for frying
- 24 lasagne plate (s)
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large, high pan, fry the onions in it and let them brown lightly, then add the garlic and the eggplant cubes and fry everything properly. You should have done this with eggplants for some time, otherwise they will squeak between your teeth and nobody likes that! Now pour in the tomatoes and season with all the spices, bring to the boil briefly and then slowly simmer on a lower level, approx. 30 - 40 minutes. Season again, season again if necessary, allow to cool a little.
- Have a large, rectangular baking dish and everything else you need ready. Put some sugo on the bottom of the pan, then put 6 lasagne plates in, put the sugo again and spread pieces of ricotta on top with a tablespoon. Alternate lasagna, sugo and ricotta, you end up with a layer of lasagna, topped with ricotta and a generous amount of freshly grated parmesan. Bake in a preheated oven at 200 ° C for about 30 - 40 minutes.
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