Lasagna with eggplant and ricotta
Instructions
Chopped pine nuts.
Cut into slices the eggplant, cover with salt and let them lose their bitter water for a couple of hours.
Rinse and cook on the grill until they become tender.
Boil lasagna scolandole al dente, disponetene a layer on the bottom of a lightly greased baking dish.
Over half of the eggplant, laid some pine nuts and crumbled ricotta, four tablespoons of tomato puree, basil leaves and olive oil.
Make a second layer of lasagne and distributed over the rest of the ingredients.
Finally, sprinkle with grated cheese.
Bake in oven at 180 degrees for 40 minutes.
Accompanying wines: Grignolino D'asti DOC, Bolgheri DOC Rosato, Alezio Rosato DOC.
Ingredients and dosing for 4 persons
- 300 g of type pasta lasagne
- 1 great eggplant
- 150 g of ricotta
- 50 g of pine nuts
- 4 tablespoons of tomato paste
- Grated cheese
- Olive oil
- Basil
- Salt