Eggplant lasagna
PREPARATION
1.5 hours
PORTIONS
3-4 servings
COMPLEXITY
easily
A hot, hearty dish, just for an autumn lunch. A classic combination of eggplant, tomatoes, dried herbs and just a little cream cheese sauce to bring all the flavors together.
Meat sauce and eggplants for lasagna can be prepared in advance, and the dish can be assembled and baked right before dinner.
Ingredients
- 3-4 eggplants
- Salt and pepper to taste
- Olive oil
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Method of cooking for eggplants
Ingredients for Bolognese sauce
- 1 large onion
- 2 cloves of garlic
- 500 g of ground meat
- 1 can of tomatoes in their own juice
- Salt and pepper to taste
- 0.5 tsp dried oregano or thyme
- Olive oil
Method of cooking for Bolognese sauce
- 250 g of ricotta
- 2 eggs
- 100 g of Parmesan
Mix all the ingredients, leave 50 g of parmesan to sprinkle it on top of lasagna.
Method of cooking for lasagna
Put eggplants on the bottom of the pan, meat sauce on the eggplants, than eggplants again, cheese sauce and so on to the edge of the pan. You will get two layers with meat sauce and one layer with cheese.
