serves
4-6
prep
20 minutes
cook
45 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
Cooking With Colour
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Watch The Full Episode Here
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Ingredients
- 1 tbsp olive oil, plus ½ cup for frying
- 4 garlic cloves, sliced
- 1 litre tomato passata
- 2 cups loosely packed basil leaves
- salt and black pepper
- 4 eggplants, sliced into 1 cm rounds
- 500 g ricotta
- 300 ml thickened cream
- 400 g instant lasagne sheets
- ½ cup grated parmesan cheese
- 1 cup grated tasty or mozzarella cheese
Instructions
- Preheat your oven to 180˚C. Heat 1 tbsp oil in a medium saucepan over medium heat. Add the garlic and cook, for 1 minute, or until fragrant. Add the passata and a few torn basil leaves. Season with salt and pepper and cook, covered, on low heat for 15 minutes, or until slightly thickened.
- Meanwhile, heat 1-2 large frying pans over medium heat. When warmed, fry the eggplant slices in olive oil until lightly browned on each side. Transfer cooked slices to a plate and repeat until all the eggplant is fried.
- In a large bowl, whisk the ricotta and cream together until well combined. Bring a large pot of water to the boil and season with salt. Cook the lasagne sheets for 5 minutes until slightly softened.
- Spread a little of the tomato sauce in the base of a 25 cm x 35 cm baking dish and place a layer of pasta on top. Layer tomato sauce, eggplant rounds, ricotta and top with lasagne sheets. Repeat with remaining layers, finishing with a layer of tomato sauce. Sprinkle with the parmesan and tasty cheese. Pour 2 tbsp of water into the dish around the edges of the lasagne and place a toothpick in the centre of the lasagne to keep the foil from sticking to the cheese. Cover with foil and bake for 35 minutes.
- After 35 minutes, switch the oven to the grill setting. Remove the foil and grill for 10 minutes or until the cheese is browned.
- Remove from the oven and allow to stand for 10-15 minutes, then scatter with the remaining basil leaves and serve.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Cooking With Colour
