Lasagne is comfort food, family food, mmmmmmmmh food.
But the classic recipe is quite heavy on refined carbs and not exactly a quick and easy fix.
Therefore I prefer to make this vegetarian “lasagne” which is actually closer to the Italian parmigiana di melanzane, as the pasta sheets are replaced by sliced and oven-baked eggplants.
Whatever you like to call it, we love this recipe on meatless days. The eggplant, ricotta, tomato sauce, and parmesan pair deliciously well in this easy and healthy dish.
In a few words, this recipe is:
Made with a handful of ingredients
2 large eggplants, sliced
3 cups (800 ml) tomato passata
2 cups (400g) ricotta cheese
1 cup (100g) + ½ cup (50g) parmesan, grated
Serving idea: grilled little gem (just slice lengthwise, spray with olive oil, salt, pepper, and garlic powder, and grill for a few minutes).
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
Heat the oven to 220°C/430°F.
Slice the eggplants lengthwise in about 5 mm or 0.2 inches thick slices (remove top and end first). Arrange the slices on two lined baking sheets and brush slices with olive oil. Add pepper and salt. Bake for 15-20 minutes and set aside.
In your food processor, mix ricotta, parmesan (1 cup), and eggs to obtain a smooth mixture. Add some herbs if you like (thyme, basil, oregano).
Fill a baking dish with a layer of sliced eggplants, a layer of passata (optionally sprinkle a few herbs on top like basil, thyme, or oregano), and a layer of the ricotta mixture. Repeat one more time, ending with the cheese mixture. Cover with the remaining parmesan (1/2 cup).
Bake for 20 minutes, then turn on the grill for a few minutes to brown the top (watch this step closely!).
Recipe slightly adapted from Not Enough Cinnamon.