Eggplant Lasagna With Ricotta

Prepare the ingredients. This is what awaits you on the plate - prepare the ingredients in advance so the work goes smoothly 🥕🔪 Preheat the oven to 200 C.

Prepare the eggplant. Cut the eggplant lengthwise in half, place it cut-side down on a cutting board, cut it in half once more, and slice it into pieces about 1-2 cm wide. Arrange them on a baking sheet or plate, lightly salt, and let rest for a while to release excess water.

Saute the eggplant. Peel the garlic and finely chop it or slice it. Briefly saute it in a pan over low heat until fragrant. Add the dried eggplant pieces and saute everything for several minutes over medium heat.

Add the tomatoes. Add the canned tomatoes, season with salt and pepper, pour in a little water, and add the spinach. The mixture should remain slightly loose so the lasagna cooks well during baking.

Prepare the ricotta. Put the ricotta in a bowl, add grated nutmeg, salt, and about three quarters of the grated Parmesan. Mix everything thoroughly into a smooth mixture.

Layer the lasagna. Arrange a layer of pasta on the bottom of a baking dish, cover with some of the tomato-eggplant mixture, add a few spoonfuls of the ricotta mixture, and then another layer of pasta. Continue layering like this until the ingredients are used up.

Bake the lasagna. The top layer should be pasta spread with the ricotta mixture and sprinkled with the remaining Parmesan. Cover the baking dish with a baking sheet or aluminum foil and bake for about 30 minutes. Then uncover and bake for about 5 more minutes so the surface turns lightly golden.

Serve. Carefully remove the finished lasagna from the oven, let it rest for a while on a rack, then cut and serve 🍆🍽️