Fresh Tomato Sauce, Aubergine, Whipped Ricotta Lasagna
Fresh Tomato Sauce, Aubergine, Whipped Ricotta Lasagna
This dish truly celebrates the best of summer using fresh tomatoes. It just wouldn’t be the same in the winter. The cherry tomatoes are so full of flavour that I barely used any garlic—and you could even leave it out completely. The whipped ricotta at the end adds a fancy touch, making it perfect for a dinner party. Bene!
Serves: 6
Ingredients:
2 medium aubergines, cut into 2cm chunky pieces
3 tbsp olive oil
1 tbsp oregano
Small bunch of fresh basil
70g grated parmesan
150ml double cream
Few gratings of nutmeg
15 lasagna sheets (gluten-free if needed)
250g ricotta cheese, seasoned with salt and pepper
For the Tomato Sauce:
3 tbsp olive oil
2 garlic cloves, sliced
980g cherry tomatoes, halved
1 tbsp oregano
Basil stalks, thinly sliced
Few thyme leaves
280ml vegetable stock
Instructions:
Preheat the Oven: Preheat your oven to 190°C and lightly grease a 27cm by 27cm baking tray with olive oil.
Prepare the Aubergines: Place the aubergine pieces on a paper towel and sprinkle with salt. Leave for 10 minutes to draw out excess water, then dab away the moisture. Add the aubergine to a baking tray, season with pepper, oregano, and 2 tablespoons of olive oil. Roast in the oven for 25 minutes or until soft and golden.
Make the Fresh Tomato Sauce: While the aubergines are roasting, set a large saucepan over medium to high heat and add 3 tablespoons of olive oil. Fry the sliced garlic and basil stalks for 2 minutes. Add the halved cherry tomatoes, oregano, thyme, and vegetable stock. Cover the pan, leaving the lid slightly open, and simmer for 8-9 minutes until the sauce is nice and loose. Season with salt and pepper to taste.
Prepare the Lasagna Sheets: Soak the lasagna sheets in boiled water for 3 minutes to soften.
Assemble the Lasagna: Spread a few spoons of the tomato sauce on the bottom of the greased baking tray, then add a layer of pasta. Follow with more tomato sauce, half the roasted aubergines, some basil leaves, and 1/3 of the grated cheese. Repeat the layers, adding more pasta, sauce, aubergines, basil, and cheese.
Top and Bake: For the final layer, top the pasta with the remaining tomato sauce, double cream, a few gratings of nutmeg, salt, pepper, and the last of the grated cheese. Drizzle with a splash of olive oil and bake in the middle of the oven for 40 minutes, or until golden and cooked through. Let it rest for 10 minutes before serving.
Whip the Ricotta: Whip the ricotta with a whisk until smooth and fluffy. Serve each slice of lasagna with a spoonful of whipped ricotta on top. Make a small well in the ricotta and drizzle with good quality olive oil for an extra touch of richness.
Enjoy!
This Fresh Tomato Sauce, Aubergine, and Whipped Ricotta Lasagna is the ultimate summer dish. It’s light yet comforting, full of fresh flavours, and perfect for impressing your guests. Enjoy it with a crisp salad and some crusty bread for the perfect meal!