Egg­plant and ri­cotta lasagne

Australian Women’s Weekly NZ - - Contents -

SERVES 6 PREP AND COOK TIME 1 HOUR 35 MIN­UTES

2 ta­ble­spoons ex­tra vir­gin olive oil 2 large (400g) onions, chopped finely 3 cloves gar­lic, crushed 2 medium (700g) egg­plants, cut into 1cm dice 1 medium (120g) zuc­chini, cut into 1cm dice 800g can chopped toma­toes 2 tea­spoons salt 2 tea­spoons caster sugar 500g ri­cotta cheese (see Julie’s tip) 300ml sour cream 1 cup (120g) grated ched­dar cheese 1 cup (100g) grated moz­zarella 1 cup (80g) freshly grated parme­san 1 tea­spoon ground white pep­per 100g dried lasagne sheets rocket or green salad, to serve 1 Heat the oil in a large saucepan over medium-high heat. Cook the onion and gar­lic, stir­ring, for 5 min­utes or un­til soft. Stir in the egg­plant and zuc­chini, then the toma­toes, salt and sugar. Bring to a sim­mer; sim­mer, un­cov­ered, for about 30 min­utes or un­til the sauce is thick­ened and the egg­plant and zuc­chini are very soft. Top up the pan with a lit­tle wa­ter if it is dry­ing out too much be­fore the flavours are rich. The sauce should be fairly thick. 2 Mean­while, com­bine the ri­cotta, sour cream, half the ched­dar cheese, half the moz­zarella, all of the parme­san and the white pep­per in a large bowl. 3 Pre­heat oven to 180°C (160°C fan-forced). 4 Spread half the veg­etable mix­ture in a 25cm x 35cm bak­ing dish. Top with one-third of the ri­cotta mix­ture, then place half the lasagne sheets over the top. Re­peat. Spread with the re­main­ing ri­cotta mix­ture and scat­ter with the re­main­ing cheeses. 5 Bake the lasagne for 40 min­utes or un­til the top is golden and the pasta is ten­der. 6 Serve the lasagne with salad, if de­sired. Not suit­able to freeze or mi­crowave.

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