Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Lasagnette with aubergine-tomato sauce, capers and ricotta
 
 
4 ServingsPTM30 min

Lasagnette with aubergine-tomato sauce, capers and ricotta


Pate dish with lasagnette, eggplant, tomato sauce, capers and ricotta.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. 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.
  2. 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.
  3. Add the tomato sauce and heat for 3 minutes. Season with pepper and salt.
  4. Mix the lasagnette with the tomato-aubergine sauce and spread over the plates.
  5. Let the capers drain and spread with the ricotta over the pasta.


Nutrition

520Calories
Sodium32% DV760mg
Fat34% DV22g
Protein34% DV17g
Carbs19% DV58g
Fiber40% DV10g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407