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Lasagna with eggplant and ricotta

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Lasagna with eggplant and ricotta

Offer to make an autumn version of lasagna portions.


Cooking time120 minutes Number of servings4

Ingredients for Lasagna with eggplant and ricotta




Step-by-step instruction of cooking Lasagna with eggplant and ricotta


Step 1

Eggplant clean, cut into lengthwise slices 1 cm thick, add salt and put under pressure for 1 hour to release the bitterness. Eggplant dry with a paper towel and lightly fry in olive oil.Eggplant clean, cut into lengthwise slices 1 cm thick, add salt and put under pressure for 1 hour to release the bitterness. Eggplant dry with a paper towel and lightly fry in olive oil.


Step 2

Ricotta mashed with a fork.Ricotta mashed with a fork.


Step 3

Sheets of lasagna at a time to boil for 3 minutes in boiling salted water, then remove with a slotted spoon and lay on a plate - each sheet individually. Make lasagna a La carte: take 1 sheet and lay out on a paper greased with olive oil. Then eggplant, walnuts crushed.Sheets of lasagna at a time to boil for 3 minutes in boiling salted water, then remove with a slotted spoon and lay on a plate - each sheet individually. Make lasagna a La carte: take 1 sheet and lay out on a paper greased with olive oil. Then eggplant, walnuts crushed.


Step 4

Continue and spread the ricotta, Basil (best fresh).Continue and spread the ricotta, Basil (best fresh).


Step 5

Then chopped tomatoes.Then chopped tomatoes.



Step 6

So to repeat 2 times. On top of lasagna sprinkle with grated on a fine grater cheese.So to repeat 2 times. On top of lasagna sprinkle with grated on a fine grater cheese.


Step 7

Bake the lasagna for zo minutes in a well heated oven.Bake the lasagna for zo minutes in a well heated oven.


Step 8

Allow to cool, wrap in plastic bags and freeze. 
If necessary, pull out and warm up in the microwave.Allow to cool, wrap in plastic bags and freeze.
If necessary, pull out and warm up in the microwave.