Pasta and Eggplant Bake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Eggplant
- 12 Lasagne noodle
- olive oil
- 2 Tbsps Pine nuts
- 1 cup Ricotta cheese
- 1 cup Gruyere (grated)
- salt
- peppers
Product recommendation
... Add a spoonful of pesto to each layer before the aubergine.
... Use creme fraiche mixed with chopped basil for a creamier lasagne.
Preparation steps
1.
Preheat the oven to 200°C | 425F | gas 7. Cut the aubergines lengthways into thin slices.
2.
Place on a baking sheet cover with foil. Season and brush generously with olive oil. Bake for 15 minutes until tender.
3.
Meanwhile, cook the lasagne sheets in boiling salted water according to packet instructions. Drain.
4.
Oil a baking dish and place 4 lasagne sheets in the bottom. Cover with a layer of aubergines, spoon over some ricotta and sprinkle with pine nuts. Top with another layer of lasagne and repeat, finishing with pasta.
5.
Sprinkle with cheese and drizzle with oil, then bake for about 30 minutes.
6.
Leave to stand for 10 minutes before serving.
