Eggplant Lasagna with Ricotta
Casserole
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Cook Time
2 h 30 min
Servings
6
Difficulty
Medium
Prep Time
90 Min
This Thermomix® recipe for Eggplant Lasagna with Ricotta is ready in 2 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This eggplant lasagna is a Mediterranean dream! Instead of classic pasta, I use juicy eggplant slices layered with a hearty Bolognese, creamy ricotta and melted mozzarella. A touch of fresh spinach provides an extra serving of vitamins. I especially like to make this lasagna in the summer when eggplants are in season. It is perfect for a cozy dinner with friends or family and can also be prepared well in advance. If you like, you can sprinkle it with some arugula before serving.
Ingredients (15 ingredients)
-
1 piece large Onion
-
2 clove Garlic
-
2 piece red Pepper
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4 tbsp Olive oil
-
400 g Ground beef
-
1 tbsp Tomato paste
-
125 ml dry Red wine
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2 can chopped Tomatoes
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Salt
-
Pepper
-
600 g Eggplants
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200 g Leaf spinach
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150 g Ricotta
-
100 g Mozzarella
-
Arugula for sprinkling
Preparation (12 steps)
Chop onion and garlic
Put one large peeled onion into the mixing bowl and chop for 3 sec./speed 5. Add two cloves of garlic and chop for 3 sec./speed 7. Use the spatula to push everything down from the edge.
Sauté vegetables
Put four tablespoons of olive oil in the mixing bowl and sauté for 3 min./120°C/speed 1.
Fry ground meat
Brown 400 g ground beef in a pan with a little olive oil until crumbly and then add to the mixing bowl.
Chop peppers
Quarter, core and dice two red peppers, add to the mixing bowl and chop for 3 sec./speed 4.
Cook Bolognese
Add one tablespoon of tomato paste, 125 ml dry red wine and two cans (425 ml each) of chopped tomatoes. Season with salt and pepper and simmer for 20 min./100°C/speed 1.
Prepare eggplants
Clean, wash and cut 600 g eggplants into approx. 0.5 cm thick slices. Spread on a baking sheet lined with baking paper, drizzle with 3 tablespoons of oil and season with salt.
Bake eggplants
Bake eggplant slices in a preheated oven (electric oven: 200 °C/convection oven: 180 °C) for about 12–15 minutes.
Add spinach
Pick over, wash, drain 200 g leaf spinach and add to the Bolognese in the mixing bowl. Stir in for 5 min./100°C/reverse rotation speed 1.
Season to taste
Season the Bolognese again with salt and pepper.
Layer lasagna
Remove the eggplant slices from the oven and layer them alternately with Bolognese and crumbled 150 g ricotta in a casserole dish (approx. 2 l). Finish with Bolognese.
Add mozzarella and bake
Sprinkle the casserole with 100 g mozzarella. Bake in the hot oven for approx. 30 minutes.
Let rest and serve
Let rest for about 10 minutes before serving. Sprinkle with arugula if desired.
Finished cooking? Great! 🎉
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Created by
Katharina Herrmann
3
Rezepte
0
Kochbücher
Allergens
- Milk
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