Lasagna alla Norma

30 mins
Serves 1
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Directions

  1. 1Slice the eggplant thinly.
  2. 2Fry the sliced eggplant in olive oil until golden.
  3. 3In a bowl, combine ricotta cheese, grated parmesan, crushed garlic, a pinch of chili flakes, salt, pepper, and one egg.
  4. 4Mix the ricotta sauce until well combined.
  5. 5Place a lasagna sheet in a baking dish lined with parchment paper.
  6. 6Spread a layer of ricotta sauce over the lasagna sheet.
  7. 7Layer the fried eggplant slices over the ricotta sauce.
  8. 8Spread a layer of chopped tomatoes over the eggplant.
  9. 9Sprinkle grated mozzarella over the tomatoes.
  10. 10Add another lasagna sheet.
  11. 11Repeat the layers: ricotta sauce, eggplant, chopped tomatoes, and mozzarella.
  12. 12Add a final lasagna sheet.
  13. 13Top with a generous amount of mozzarella and parmesan cheese.
  14. 14Garnish with fresh basil leaves.
  15. 15Cover the baking dish with aluminum foil.
  16. 16Bake the lasagna until golden and bubbly.
  17. 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.