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Ricotta and eggplant lasagne in a cup
Ricotta and eggplant lasagne in a cup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Try our effortless single-serve ricotta and eggplant lasagna for a delicious weeknight dinner.
Ingredients:
  • 1 (about 400g) eggplant, thinly sliced
  • 300g fresh ricotta
  • 125ml (1/2 cup) milk
  • 2 eggs, lightly whisked
  • Nutmeg, to season
  • 3-4 dried lasagne sheets
  • 400g jar Bolognese sauce
  • 70g (1 cup) Parmigiano Reggiano cheese, finely grated
Instructions:
  • Heat up the chargrill plate until sizzling hot. Grill one-third of the eggplant slices with a sprinkle of salt until grill marks appear, about 2-3 minutes. Flip and cook for another 2 minutes until tender. Move to a plate. Repeat with the rest of the eggplant in two more rounds. Finally, cut the grilled eggplant into quarters.
  • In a bowl, mix the ricotta, milk, and eggs together. Season with salt, pepper, and nutmeg, then set aside.
  • Preheat the oven to 180C/160C fan forced. Lightly coat four 250ml (1 cup) ovenproof cups with olive oil spray.
  • Break the lasagne sheets into small pieces. Spread a layer of Bolognese sauce at the bottom of each cup. Spoon 1 tablespoon of ricotta mixture into each cup, then add a layer of lasagne pieces, allowing them to overlap. Top with eggplant and sprinkle with some cheese. Repeat this layering process two more times, ending with sauce and a final sprinkle of cheese.
  • Arrange cups on a baking tray and bake for 30 minutes, or until they are puffed and golden. Let them cool for 5 minutes before serving.

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