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Eggplant, roasted tomato & ricotta lasagne
Course: Mains
Serves: 8
Time: 100 mins
Edition: May 2007
To make this recipe even easier, omit step 2 and replace the raw eggplants with 750g chargrilled eggplant slices available from the Woolworths deli.
60ml (1/4 cup) olive oil
2 (about 750g) eggplants, thinly sliced
1/2 x quantity pasta sheets (see recipe p 97)
375ml (11/2 cups) passata (tomato pasta sauce)
150g low-fat fresh ricotta
1/2 cup fresh basil leaves
120g mozzarella, thinly sliced
20g (1/4 cup) shredded parmesan
Rocket leaves, washed, dried, to serve
1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the tomato, cut-side up, on the tray. Drizzle the tomato with 1 tablespoon oil. Season with salt and pepper. Bake in oven for 45 minutes or until tender.
2. Meanwhile, heat 1 tablespoon oil in a large frying pan over medium-high heat. Add one-third of the eggplant and cook for 2-3 minutes each side or until golden and tender. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining oil and eggplant.
3. Cut the fresh pasta sheets into 8 x 14cm rectangles. Lightly flour both sides of each rectangle. Place on a clean tea towel. Cover with another clean tea towel and set aside for 1 hour to dry slightly.
4. Reduce oven temperature to 180°C. Spoon 125ml (1/2 cup) of the passata evenly over the base of a deep 2L (8-cup) capacity ovenproof dish. Arrange one-third of the lasagne sheets over the passata. Top with half the tomato, eggplant, ricotta and basil. Continue layering with lasagne sheets and the remaining tomato, eggplant, ricotta and basil, finishing with a layer of lasagne sheets. Spoon over the remaining passata.
5. Arrange the mozzarella slices, slightly overlapping, over the passata. Sprinkle with parmesan. Bake in oven for 40-45 minutes or until the lasagne is golden brown and cooked through. Set aside for 20 minutes to allow the juices to settle.
6. Cut the lasagne into squares and divide among serving plates. Serve with rocket leaves.
Per serve: 15g protein, 15g fat (5.5g saturated fat), 30g carb, 6.5g dietary fibre, 1345kJ (320 Cals).
Ingredients
12 ripe egg tomatoes, halved lengthways60ml (1/4 cup) olive oil
2 (about 750g) eggplants, thinly sliced
1/2 x quantity pasta sheets (see recipe p 97)
375ml (11/2 cups) passata (tomato pasta sauce)
150g low-fat fresh ricotta
1/2 cup fresh basil leaves
120g mozzarella, thinly sliced
20g (1/4 cup) shredded parmesan
Rocket leaves, washed, dried, to serve
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1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the tomato, cut-side up, on the tray. Drizzle the tomato with 1 tablespoon oil. Season with salt and pepper. Bake in oven for 45 minutes or until tender.
2. Meanwhile, heat 1 tablespoon oil in a large frying pan over medium-high heat. Add one-third of the eggplant and cook for 2-3 minutes each side or until golden and tender. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining oil and eggplant.
3. Cut the fresh pasta sheets into 8 x 14cm rectangles. Lightly flour both sides of each rectangle. Place on a clean tea towel. Cover with another clean tea towel and set aside for 1 hour to dry slightly.
4. Reduce oven temperature to 180°C. Spoon 125ml (1/2 cup) of the passata evenly over the base of a deep 2L (8-cup) capacity ovenproof dish. Arrange one-third of the lasagne sheets over the passata. Top with half the tomato, eggplant, ricotta and basil. Continue layering with lasagne sheets and the remaining tomato, eggplant, ricotta and basil, finishing with a layer of lasagne sheets. Spoon over the remaining passata.
5. Arrange the mozzarella slices, slightly overlapping, over the passata. Sprinkle with parmesan. Bake in oven for 40-45 minutes or until the lasagne is golden brown and cooked through. Set aside for 20 minutes to allow the juices to settle.
6. Cut the lasagne into squares and divide among serving plates. Serve with rocket leaves.
Per serve: 15g protein, 15g fat (5.5g saturated fat), 30g carb, 6.5g dietary fibre, 1345kJ (320 Cals).
Recipes Michelle Southan Photography Ben Dearnley Styling Amber Keller Food preparation Nick Banbury
