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Easy eggplant lasagna
Easy eggplant lasagna
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Delicious user-submitted recipe not yet tested by our team.
Ingredients:
  • 3 eggplants
  • 400g fresh ricotta
  • 500g grated cheddar
  • 250g grated parmesan
  • 1 egg
  • 20.00 ml black pepper
  • Salt, to taste
  • 20.00 ml nutmeg
  • 54.60 gm olive oil
  • 4 cloves crushed garlic
  • 400g canned diced tomato
  • 5g fresh basil leaves
  • 5g fresh thyme leaves
  • 125ml red wine
  • 40g butter
  • 375g packet of dried lasagna sheets
  • Baby spinach leaves (optional)
  • Frozen spinach, defrosted, drained, with excess liquid squeezed out (optional)
Instructions:
  • Halve the eggplants and steam in a metal colander over boiling water for about 10 minutes until soft. Once cool enough, remove the skins and chop the flesh roughly. Enjoy the juicy and tender result.
  • Preheat your oven to 180C for the perfect cooking temperature.
  • As the eggplant steams, combine a tub of ricotta with a generous handful of grated cheese (parmesan or cheddar, or a mix of both), one egg, a generous sprinkle of sea salt, and about a tablespoon each of nutmeg and black pepper.
  • In a generous amount of olive oil, sauté the eggplant with four cloves of crushed garlic until the garlic becomes fragrant. Mix in the tomatoes, basil, thyme, and a generous amount of black pepper, along with half a cup of red wine. Let it simmer for 5 to 10 minutes to develop flavors. Just before serving, stir in a knob of butter.
  • Place a bed of dried lasagna sheets at the base of your dish. Add tomato sauce, cheese, and another layer of lasagna sheets until the dish is full. For extra flair, sprinkle in baby spinach leaves between the sauces. Finish off with a cheesy top layer using a mix of parmesan and cheddar. Adjust the amount to fully cover the dish’s surface.
  • Bake until the cheese on top is beautifully golden and melted, about 30 minutes.

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