How do you store lasagne alla norma?

Name: Lasagne alla Norma
Cook time: 1 h
Total time: 1 h
Yield: 4P
Ingredients: 3 eggplants; 500g ricotta; 3 eggs; Pepper and salt; 2 cloves of garlic; 0.5 bunch of basil; 150g grated Emmental cheese; 1 package of fresh lasagna sheets; 50ml sunflower oil (for frying); 600g peeled datterini or diced tomatoes

Refrigerator: Store the lasagna for a maximum of 3 days in an airtight container. Freezing: The lasagna can be frozen for up to 3 months. Let it cool completely before freezing. Reheating: Heat in the oven at 180°C until thoroughly warm, about 20-25 minutes, or in the microwave on a low setting.

Lasagne alla Norma

Favorites

•

Next Level

Lasagne alla Norma is a delicious casserole with layers of eggplant, ricotta, and lasagna sheets. Easy to prepare and full of flavor.

Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

3 eggplants
500g ricotta
3 eggs
Pepper and salt
2 cloves of garlic
0.5 bunch of basil
150g grated Emmental cheese
1 package of fresh lasagna sheets
50ml sunflower oil (for frying)
600g peeled datterini or diced tomatoes

Preparation method

How do you make this?

Slice the eggplants into thin slices of about half a centimeter. Season them with pepper and salt and fry them until brown on both sides in a large pan with sunflower oil. Set them aside.

Mix the eggs and finely chopped garlic well into the ricotta. Season the mixture with pepper and salt.

Start with a layer of diced tomatoes in a baking dish. Then make layers with lasagna sheets, ricotta mixture, fried eggplant, and tomato. Repeat this until all ingredients are used, but keep four slices of eggplant aside for the top.

Finish with a final layer of ricotta, sprinkle the grated cheese on top, and place the reserved eggplant slices on top.

Preheat the oven to 185°C. Bake the lasagna for 35 minutes in the preheated oven. Serve the lasagna immediately and enjoy.