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
-
20 minMain dishSpaghetti, gold salami, grilled peppers, olive oil, Spinach,spaghettini with spinach and salami -
20 minMain dishartichoke heart, vine tomato, olive oil, fresh thyme, juice of lemon, double lamb chops, rosemary,lamb chops with artichoke hearts and tomato -
15 minMain dishSpaghetti, traditional olive oil, Italian fine stir-fry green beans and red peppers, peeled canned tomatoes, Honig basis for macaroni and spaghetti, tap water, Cherry tomatoes, canned lentils, Parmesan cheese,spaghetti with lentil-tomato sauce and parmesan cheese -
20 minMain dishfunpasta pastes, onion, garlic, traditional olive oil, creme fraiche, ham strips, grated old Gouda cheese 48,pastas with ham-cream sauce
Nutrition
520Calories
Sodium32% DV760mg
Fat34% DV22g
Protein34% DV17g
Carbs19% DV58g
Fiber40% DV10g
Loved it