Brinjal Lasagne

This eggplant lasagne puts a tasty vegetarian twist on the traditional Italian dish. Its perfect for a special Sunday meal with enough to feed the extended family.

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Lay 4 eggplant slices on top followed by all of the ricotta mixture.

Brinjal lasagne. Brinjal and babymarrow lasagne instructions. Spread 2 tbsp of pasta sauce on the bottom of a. Pour in crushed tomatoes tomato paste tomato sauce and wine.

Step 2 of 6. Its name is a tribute to La Norma the famous opera of the composer Vincenzo Bellini to describe the wonderful symphony of taste of this ingredientes. A refrigerated lasagna in a 9- by 13-inch baking pan will need between 55 and 70 minutes while a jumbo-sized pan needs 70 to 85 minutes.

Preheat the oven to 400 degrees Fahrenheit. This version is inspired by the famous Sicilian pasta alla Norma. Stir well and bring to a simmer.

Brush both sides of eggplant with olive oil and pan fry over medium heat for 5 minutes until golden brown and cooked through. Heat oil in a non-stick frying pan over medium heat. Step 3 of 6.

Top with the mozzarella and. In a mixing bowl combine. Layer the thinly-sliced brinjal in a baking dish followed by thinly sliced babymarrow Drizzle with 5 ml olive oil and sprinkle with salt.

Cook onion for a couple of minutes or until softened. In Italy this is a famous Sicilian recipe called Lasagne alla Norma. Spread Napolitana sauce evenly across brinjal and babymarrow layer Sprinkle with garlic and fresh chives.

Step 1 of 6. Reduce heat to low and simmer 30 minutes or up to 4 hours. Add the tomatoes chickpeas carrots mixed herbs and water simmer for 5-10 minutes or until the sauce reduces slightly.

Meanwhile cook eggplant over a griddle pan. Slice the eggplant and zucchini lengthwise you can slice it on the mandoline if you have one. Step 5 of 6.

Step 4 of 6. Bake an 8-inch square pan of lasagna for 40 to 50 minutes. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce.

In two large baking trays lay down eggplant and zucchini slices sprinkle with pepper and salt drizzle with oil. Bake at 180C for 5 min on each side cool.

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