Lasagna with eggplant and ricotta

54 - 120 минут 4 порции

Offer to make an autumn version of lasagna portions.

Ingredients for Lasagna with eggplant and ricotta

Step by step instruction of cooking Lasagna with eggplant and ricotta

Шаг 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.

Шаг 2

Ricotta mashed with a fork.

Шаг 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.

Шаг 4

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

Шаг 5

Then chopped tomatoes.

Шаг 6

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

Шаг 7

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

Шаг 8

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