Filter
Reset
Sort ByRelevance
TeriNewman
Lasagnette with aubergine-tomato sauce, capers and ricotta
Pate dish with lasagnette, eggplant, tomato sauce, capers and ricotta.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook in a generous pan the lasagne in 2 parts in 8-10 min. Until done. With a slotted spoon, remove from the pan and cut each leaf into 4 ribbons.
-
Meanwhile cut the aubergines into cubes. Heat the oil in a frying pan and fry the eggplant over medium to high heat in 10 min. Golden brown.
-
Add the tomato sauce and heat for 3 minutes. Season with pepper and salt.
-
Mix the lasagnette with the tomato-aubergine sauce and spread over the plates.
-
Let the capers drain and spread with the ricotta over the pasta.
Blogs that might be interesting
-
30 minMain dishpenne, fusilli, Broccoli, zucchini, pod, sugarsnap, frozen pea, olive oil, vegetable stock, herbal broth, cooking cream, dried Italian herbs, dried Provençal herbs, gorgonzola, mature cheese,pasta with green vegetables -
35 minMain dishfresh oregano, Catalan bratwurst, mild olive oil, dried chili pepper, canned, pointed pepper, Red onion, fresh puff pastry, buffalo mozzarella,spicy plate pie with sausage and mozzarella -
140 minMain dishribrunderlap, unsalted butter, tomato paste, beef broth tablet, onion, Red pepper, Red wine vinegar, fine cristalsugar, ketjapmarinademanis, Red pepper,beef stew with red pepper from restaurant governor de rouville -
35 minMain dishshallots, garlic, fresh rosemary, thyme leaves, olive oil, baking dish roast beef with cheese and bacon (500 grams),roast beef with cheese, bacon and shallots
Nutrition
520Calories
Sodium32% DV760mg
Fat34% DV22g
Protein34% DV17g
Carbs19% DV58g
Fiber40% DV10g
Loved it