Vegetarian Recipes - Vegetarian Lasagna Recipe

  
 

Vegetarian Lasagna Recipe

 

Ingredients

 

Serves 6

  • 1 eggplant/aubergine, coarsely chopped

  • 1 tbsp coarse salt

  • 1 lb/500 g store­bought lasagna sheets

  • 1 clove garlic, finely chopped

  • 5 tbsp extra-virgin olive oil

  • 1 quantity Tomato Sauce (refer recipe), make Spicy version, if liked

  • 4 leaves fresh basil, torn

  • 1 3/4 cups/400 g low fat Ricotta cheese

  • 1/2 cup/60 g freshly grated Ricotta Salata cheese

  • 4 tbsp butter, cut into flakes

Method:

  1. Place the eggplant in a colander and sprinkle with salt. Let stand for 1 hour.

  2. Blanch the lasagna sheets following the instructions on the package. Lay the sheets out in a single layer on a clean cloth.

  3. Preheat the oven to 350°F/180°C/gas 4. Butter a baking dish.

  4. Sauté the garlic  in the oil in a large frying pan over medium heat until pale gold.

  5. Add the eggplant and sauté for 10 minutes. Stir in the tomato sauce and basil. Cook for 5 minutes.

  6. Spread two tablespoons of tomato sauce on the bottom of the prepared dish. Place the first layer of lasagna on top and cover with the sauce, low-fat Ricotta, and Ricotta Salata. Dot with the butter.

  7. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 10-15 minutes more. Let stand for 10 minutes before serving.