Offer to make an autumn version of lasagna portions.
|Cooking time 120 minutes||Number of servings 4|
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.
Ricotta mashed with a fork.
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.
Continue and spread the ricotta, Basil (best fresh).
Then chopped tomatoes.
So to repeat 2 times. On top of lasagna sprinkle with grated on a fine grater cheese.
Bake the lasagna for zo minutes in a well heated oven.
Allow to cool, wrap in plastic bags and freeze.
If necessary, pull out and warm up in the microwave.