Spring eggplant lasagna with ricotta & parmesan
A light, springtime lasagne with grilled eggplants, creamy ricotta and tangy Parmesan, combined with an aromatic tomato sauce. Perfect in combination with an elegant Cabernet Sauvignon.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main course
Cuisine Italian, Mediterranean
Servings 2 People
Calories 580 kcal
1 Cutting board & knife
1 Large frying pan or grill pan
1 Small saucepan for the sauce
1 Casserole dish (approx. 20x20 cm)
1 Grater for the parmesan
For the eggplant lasagna:
- 2 medium-sized eggplants
- 200 g Ricotta
- 50 g Parmesan, freshly grated
- 6 Lasagne sheets
- 1 EL Olive oil
- Salt & pepper to taste
For the tomato sauce:
- 1 Tin of chopped tomatoes (400 g)
- 1 small onion, finely chopped
- 2 Garlic cloves, chopped
- 1 TL dried oregano
- 1 TL dried basil
- 1 TL Sugar
- 50 ml Red wine (ideally Cabernet Sauvignon)
- 1 EL Olive oil
- Salt & pepper to taste
Prepare the eggplants:
Cut the eggplants into thin slices, sprinkle with salt and leave to stand for 10 minutes. (Reduces bitterness)
Pat dry with kitchen paper and fry in a pan with olive oil.
Prepare the tomato sauce:
Sauté the onions and garlic in olive oil.
Deglaze with red wine, then add tomatoes, herbs and sugar.
Simmer on a low heat for 15 minutes, season with salt and pepper to taste.
Layer the lasagna:
Pour a layer of tomato sauce into the casserole dish.
Alternate layers of lasagne sheets, eggplants and ricotta.
Sprinkle with parmesan and bake in the oven at 180°C (top/bottom heat) for approx. 30 minutes.
Calories: 580kcalCarbohydrates: 65gProtein: 22gFat: 25g
Keyword Cabernet Sauvignon, Eggplant lasagne, Mediterranean cuisine, Parmesan cheese, Ricotta, Vegetarian lasagna, Wine & Food Pairing