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 dishbasmati rice, onion, yellow bell pepper, chicken liver, sunflower oil, Tikka Masala sauce, peas very fine,chicken liver curry -
70 minMain dishtraditional olive oil, super croissant dough, onion, mushroom melange, sprig of rosemary, garlic, medium sized egg, ricotta, grated mature goat's cheese, smoked bacon,Mushroompie with bacon -
30 minMain dishgarlic, fresh Italian spice mix, olive oil, entrecotes, sweet pointed peppers, Red onion, Red wine, balsamic vinegar, sugar,grilled garlic steak with paprika chutney -
300 minMain dishpeanut oil, chicken bolt, duck tenderloin, shallot, garlic, water, fresh ginger, fresh green pepper, chilled lemongrass lemongrass, duck breast, butter,fried duck breast with green pepper sauce from dennis huwaë
Nutrition
520Calories
Sodium32% DV760mg
Fat34% DV22g
Protein34% DV17g
Carbs19% DV58g
Fiber40% DV10g
Loved it