Lasagna alla Norma Recipe
Ingredients
500 g eggplant
1 tsp salt
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
800 g canned crushed tomatoes
1 tsp dried oregano
250 g lasagna sheets
400 g ricotta cheese
200 g grated mozzarella cheese
Method
1. Begin by slicing the eggplant into 1 cm thick pieces. Sprinkle salt over the slices and let them sit for 30 minutes. This helps to remove excess moisture.
2. Rinse the eggplant slices under cold water and pat them dry with paper towels. Heat olive oil in a pan and fry the eggplant until golden on both sides. Set them aside on a plate.
3. In the same pan, add chopped onion and minced garlic. Cook until the onion becomes soft. Pour in the crushed tomatoes and stir in dried oregano. Simmer for about 15 minutes to thicken the sauce.
4. Preheat your oven to 180°C. In a baking dish, layer the following: a little tomato sauce, a layer of lasagna sheets, a layer of fried eggplant, and a dollop of ricotta cheese. Repeat these layers until you have used all ingredients.
5. Finish with a final layer of sauce and sprinkle mozzarella cheese on top. Bake in the oven for 30-35 minutes until the cheese is bubbling and golden.
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