Aubergine Lasagne with Ricotta and Basil
Pasta
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
Aubergine lasagne, a revisited classic! This recipe is perfect for those who love Mediterranean flavors and are looking for a vegetarian alternative to traditional lasagna. Grilled aubergines blend perfectly with homemade tomato puree and stringy scamorza. A rich and tasty dish, ideal for a family lunch or a dinner with friends. I often prepare it in the summer, when aubergines are at their best. A tip? Add a few fresh basil leaves for an extra touch of fragrance! Preparation takes a little time, but the result is guaranteed. Enjoy your meal!
Ingredients (12 ingredients)
-
Tomato purée
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Scamorza
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Fresh lasagne
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1 piece Aubergine
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Extra virgin olive oil
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Grated Parmesan cheese
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1 piece Carrot
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1 costa Celery
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1 piece Onion
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Salt
-
Black pepper
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Basil
Preparation (7 steps)
Preparation of the vegetable mixture
Insert the carrot, celery and onion into the bowl. Chop for 5 Sec./Speed 5.
Sautéing the vegetables
Add a drizzle of extra virgin olive oil to the bowl and sauté for 3 Min./120°C/Speed 1.
Cooking the tomato purée
Add the tomato purée, salt, black pepper and chopped basil to the bowl. Cook for 20 Min./100°C/Speed 1. Mix gently with the spatula.
Preparation of the aubergines
Wash the aubergine and cut it into thin slices. Heat a grill or non-stick pan, add a little oil and cook the aubergine slices, first on one side and then on the other. Season the cooked slices with a pinch of salt.
Cutting the scamorza
Take the scamorza and cut it into rather thin slices.
Assembly of the lasagna
Grease a baking dish, cover the bottom with a little seasoned tomato purée. Place the first layer of fresh lasagna. On top of the lasagna layer, make one of aubergines, cover the aubergines with diced scamorza and add more tomato sauce. Repeat and alternate the ingredients in this sequence until finishing with a layer of tomato sauce.
Baking in the oven
Sprinkle the entire surface with the grated cheese, season with a drizzle of oil and bake in a static oven at 180°C for 20 minutes.
Finished cooking? Great! 🎉
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Created by
Francesca Giordano
4
Rezepte
0
Kochbücher
Allergens
- Milk
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