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Aubergine & Ricotta Lasagne
A comforting and original lasagne dish.
Preparation: 15 mins
Cooking: 40 mins
Season: Autumn/Winter
Ingredients
Number of People
10
375
g Ricotta
2.5
aubergines
40
100
g pine nuts
12
basil leaves
10
teaspoon of grated Parmesan cheese
2
knobs of butter
Olive oil
Salt
Pepper
Nutritional benefits
A recipe with a good content of protein and fibre. Lasagne is rich in satisfying complex carbohydrates.
Recipe
1
Slice the aubergines, season with salt and leave to drain for 2 hours.
2
Rinse, pat dry and cook under a preheated grill.
3
Preheat the oven to 180°. Butter a gratin dish.
4
Cook the ¼ gastronorme lasagne sheets al dente for 6 to 7 minutes in plenty of boiling water. Drain and place on a damp cloth.
5
Arrange a layer of lasagne in the gratin dish, followed by half the aubergines.
6
Sprinkle with half the pine nuts and half the ricotta, 5 tablespoons Tomacouli and 6 basil leaves.
7
Drizzle with olive oil and cover with a lasagne sheet.
8
Add remaining ingredients.
Sprinkle with Parmesan and bake for 40 minutes.
