Eggplant Ricotta Lasagna
Lasagna is a dish that has stood the test of time and has been gracing tables with its elegant yet simplistic layers. Originally lasagna is made with meaty sauces, but today take a detour and explore a vegetarian version of this iconic dish. It's layered with tender eggplant slices bathed in a special lasagna sauce and creamy ricotta. Even though it only takes a few essential ingredients to create this masterpiece, it delivers sophisticated flavours and textures. So, gather your ingredients, preheat that oven and embark on a culinary journey that leaves you craving seconds.
Serves: 9
Ingredients
Eggplant filling
2 Sliced Eggplant
3-4 tbsp Olive Oil
Lasagna Sauce
7-8 minced Garlic cloves
2 chopped Onions
100g Tomato paste
1 ½ cup Passata sauce
2 Bay Leaves
2 Sage Leaves
500ml Vegetable Stock
2 tsp Oregano
Salt to Taste
2-3 tbsp Olive Oil
Filling
375g Ricotta
20g Basil leaves
Salt to Taste
8 Lasagna Sheets
Shredded Cheddar
Method
Step 1- Eggplant Filling
Preheat the oven to 200℃ and line two baking trays with parchment paper. Add eggplant slices to the trays and brush each slice with olive oil. Then place the tray in the oven and bake for 20-25 minutes or till the eggplant is golden brown. Then take the trays out and let the eggplant rest for 15 minutes. Then transfer the slices to a bowl and keep aside.
Step 2- Lasagna Sauce
Add oil to a deep bottom pot and place on medium heat. Once hot, add in minced garlic and cook till slightly brown. Then add in chopped onion and cook till the onions are transparent. Stir the pot from time to time. Then add in tomato paste and stir until uniformly mixed.
Step 3
Then, cover the pot with ¼ cup water and a pinch of salt. Cook the puree till the oil separates. Now add in the passata sauce and stir until uniform. Cook for 3-4 minutes or till the sauce starts to bubble. Then add vegetable stock, bay leaves and sage leaves to the pot.
Step 4
Cover the pot and reduce the heat to medium-low. Let the sauce simmer for 20-30 minutes or until it reduces to ¼ of its original volume. Then add oregano, salt and ½ cup water and stir in the sauce. Cover the pot again and reduce the sauce for another 20-30 minutes or until it reaches a thick consistency. Then take off the heat and keep aside to cool down.
Step 5- Ricotta Filling
De-steam the basil leaves and then chop them uniformly. Add ricotta to a bowl and whip until it’s fluffy. Then add chopped basil leaves and salt and fold in with a rubber spatula. Then keep it aside till ready to assemble.
Step 6- Assembly
Preheat the oven to 200℃, and in a 9x9 inch baking tray, add a little lasagna sauce and spread evenly. Then place two lasagna sheets and lightly cover them with the sauce again. Add eggplant slices, cover them with the sauce, and repeat the process. Then add in the ricotta filling and spread evenly.
Step 7
Place two lasagna sheets over the ricotta, lightly cover with the lasagna sauce and layer with eggplant. Cover the eggplant with the sauce again and repeat the process once again. Then cover with ricotta and finally place the last two lasagna sheets. Cover the sheet adequately with the lasagna sauce. Then add a generous topping of cheddar on top.
Step 8- Baking
Place the tray in the oven and bake for 30-35 minutes or till the cheddar is golden brown. Then take the tray out of the oven and let the lasagna cool down for 20-30 minutes. Then serve hot or cling wrap for later.
Tips
Slice the eggplant into ½ inch slices.
Ensure not to crowd the eggplant slices on the tray for uniform browning.
Brushing the eggplants with oil ensures a uniform golden crust.
Keep a close eye on the pot when cooking the garlic; it tends to burn quickly.
Cook the tomato paste on medium-low heat to avoid burning.
When simmering the sauce, stir occasionally to avoid the sauce sticking to the bottom of the pot.
The longer you cook the sauce, the better it tastes.
Suppose making the lasagna ahead of time. Place the cling-wrapped lasagna in the refrigerator and then reheat it in the oven at 180℃ for 20 minutes.
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