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
-
25 minMain dishraw ham, half-to-half minced, rotted cheese, egg, bread-crumbs, chives, butter, water,mince trolleys in raw ham -
50 minMain dishwinter carrot, potatoes, oranges, onions, garlic, olive oil, vegetable stock tablets, ground cumin, split peas, yogurt,split pea soup with orange -
30 minMain dishfloury potatoes, butter, bratwurst, mushrooms, garden peas, milk, ground old cheese, nutmeg,bratwurst with garden pea puree -
15 minMain dishonions, mustard cervelat, oil, kidney beans, radish, fresh parsley, lemon juice or vinegar, mustard,bean dish with onion and mustard cervelat
Nutrition
520Calories
Sodium32% DV760mg
Fat34% DV22g
Protein34% DV17g
Carbs19% DV58g
Fiber40% DV10g
Loved it