Lasagnette with aubergine-tomato sauce, capers and ricotta

Name: lasagnette with aubergine-tomato sauce, capers and ricotta
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g dried lasagne sheet; 2 eggplant; 3 el mild olive oil; 690 g Grand'Italia Sugocasa Erbe in bottle; 2 el capers; 250 g ricotta

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

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.