Lasagna alla Norma
Directions
- 1Slice the eggplant thinly.
- 2Fry the sliced eggplant in olive oil until golden.
- 3In a bowl, combine ricotta cheese, grated parmesan, crushed garlic, a pinch of chili flakes, salt, pepper, and one egg.
- 4Mix the ricotta sauce until well combined.
- 5Place a lasagna sheet in a baking dish lined with parchment paper.
- 6Spread a layer of ricotta sauce over the lasagna sheet.
- 7Layer the fried eggplant slices over the ricotta sauce.
- 8Spread a layer of chopped tomatoes over the eggplant.
- 9Sprinkle grated mozzarella over the tomatoes.
- 10Add another lasagna sheet.
- 11Repeat the layers: ricotta sauce, eggplant, chopped tomatoes, and mozzarella.
- 12Add a final lasagna sheet.
- 13Top with a generous amount of mozzarella and parmesan cheese.
- 14Garnish with fresh basil leaves.
- 15Cover the baking dish with aluminum foil.
- 16Bake the lasagna until golden and bubbly.
- 17Sprinkle with chili flakes before serving.
Ingredients
- Olive oil
- 2 Eggplant
- 0.25 teaspoon Chili flakes
- Chopped tomatoes
- 1 bunch Fresh basil
- Mozarella
- Lasagna sheets
- Ricotta cheese
- 1 Egg
- 4 Garlic cloves
- 1 cup Parmesan
Equipment
Cutting boardKnifePanBowlBaking dishAluminum foil
Tips
- The Mutti Chopped Tomatoes maintain all the freshness of freshly-harvested tomatoes and are finely chopped for an abundance of tomato pieces and a rich, consistent texture.
- Mixing an egg into the ricotta turns it into a spreadable consistency and helps it set into a delicious layer in the oven.
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