adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Eggplant, roasted tomato and ricotta lasagne
0 Likes
Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Cheesy main dish perfection with three decadent cheeses.
Ingredients:
  • 12 ripe egg tomatoes, halved lengthways
  • 60ml (1/4 cup) olive oil
  • 2 (about 750g) eggplants, thinly sliced
  • 250g fresh lasagne sheets
  • 375ml (1 1/2 cups) Mutti Tomato Passata
  • 150g low-fat fresh ricotta
  • 125.00 ml fresh basil leaves
  • 120g mozzarella, thinly sliced
  • 20g (1/4 cup) shredded parmesan
  • Rocket leaves, washed, dried, to serve
Instructions:
  • Preheat your oven to 200°C. On a lined baking tray, arrange the tomato halves cut-side up. Drizzle with 1 tablespoon of oil and season with salt and pepper. Roast in the oven for 45 minutes until tender.
  • Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook eggplant slices in batches for 2-3 minutes each side until golden and tender. Place cooked slices on a paper towel-lined plate. Repeat the process with the rest of the oil and eggplant.
  • Cut the fresh pasta sheets into 8 x 14cm rectangles and lightly flour both sides. Then, place them between clean tea towels and let them sit for 1 hour to slightly dry.
  • Preheat oven to 180°C. Spread 125ml (1/2 cup) passata on the bottom of a deep 2L (8-cup) ovenproof dish. Layer one-third of the lasagne sheets on top. Add half of the tomato, eggplant, ricotta, and basil. Repeat layering with lasagne sheets, the rest of the tomato, eggplant, ricotta, and basil, then finish with a layer of lasagne sheets. Pour remaining passata over the top before baking.
  • Layer mozzarella slices over the passata, overlapping slightly. Sprinkle evenly with parmesan. Bake until golden brown and cooked through, about 40-45 minutes. Rest for 20 minutes to allow the juices to settle before serving.
  • Cut the lasagne into squares and elegantly plate it. Accompany with fresh rocket leaves for a perfect finishing touch.

Similar Recipes