Eggplant Lasagna
Eggplant Lasagna
Ingredients
- 16 lasagna noodles
- 3 eggplants, cut into 1/2-inch (1.25-cm) thick slices (32 slices in total)
- 3/4 cup (180 ml) olive oil, approximately
- 1 container 475 g ricotta cheese
- 3 green onions, finely chopped
- 1 clove garlic, finely chopped
- 1 cup (250 ml) chopped fresh basil
- Salt and pepper
- 2 cups (500 ml) grated mozzarella cheese
- 4 cups (1 litre) homemade tomato sauce
Instructions
- In a large pot of salted boiling water, cook the noodles until al dente. It is important not to overcook the pasta so that it doesn’t fall apart.
- Rinse under cold running water and oil lightly. Set aside.
- In a skillet, brown the eggplant in the oil, a few slices at a time. Use a good amount of oil to prevent the eggplant from burning. Season with salt and pepper. Set aside.
- In a bowl, combine the ricotta, green onions, garlic, and basil. Season with salt and pepper.
- Cut the lasagna in half crosswise. Place 8 noodle rectangles
- on a baking sheet lined with parchment paper. Cover each with two slices of
- eggplant, and cover with a piece of noodle. Spread with the ricotta mixture.
- Cover with pieces of noodles, eggplants and finish with noodles. Freeze. Once the lasagnas are well frozen, pack them individually.
Eggplant Lasagna