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Lasagna Alla Norma
Ingredients
- Olive oil
- 2 whole eggplant
- 1/4 tsp Chili flakes
- Can Mutti Chopped tomatoes
- Fresh basil
- 250 gr. shredded Mozarella
- Lasagna sheets: You can either use fresh lasagna sheets or dried.
- Sauce:
- 500 gr. Ricotta cheese
- 1 egg
- 4 whole cloves
- 90 gr Parmesan
Directions
- Preheat the oven to 200 degrees Celsius (fan) with a rack in the lower thirds of the oven. Line a rimmed baking sheets with parchment paper for easy cleanup.
- Then slice the eggplants with a mandoline, discarding the end pieces.
- Place the eggplant on the lined baking sheets. Brush the rounds with sunflower oil on both sides.
- Add the garlic gloves in alluminium foil and sprinkle with oil. Roast the garlic next to the eggplant in the oven.
- Roast until deeply golden and tender, about 4 minutes on one side and 4 minutes on the other. Set aside.
- Mix the ingredient for the ricotta sauce.
- Make layers: lasagne sheets, ricotta sauce, eggplant, tomatesauce, mozzarella and repeat 2 times. End with the sheets, mozzarella, basil leafs, 3 slices of eggplant and cover with foil.
- Bake at 220 degrees covered for 30 minutes, uncover and bake for 15 minutes.
- After you pull the Lasagna from the oven, let it rest for 15-20 minutes before digging in and serving.
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