Lasagna alla Norma

Name: Lasagna alla Norma
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: Lasagne egg pasta 8.8 oz; Peeled tomatoes 2.2 lbs; Eggplant 1.1 lbs; Garlic 1 clove; Basil 6 leaves; Salted ricotta cheese to taste; Fine salt 1 pinch; Extra virgin olive oil to taste; Black pepper to taste; Cow's milk ricotta cheese 4.4 cups; Whole milk ¾ cup; Nutmeg to taste; Fine salt to taste; Black pepper to taste

527

Calories per serving

Vegetarian

Energy Kcal 527
Carbohydrates g 48.4
of which sugars g 16.5
Protein g 24.7
Fats g 26.1
of which saturated fat g 13.75
Fiber g 5.2
Cholesterol mg 130
Sodium mg 577

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 6 persone

PRESENTATION

Lasagna alla Norma is a unique-tasting main course, oven-baked lasagna without béchamel inspired by traditional Sicilian Pasta alla Norma, made with ricotta and eggplant, a tasty and much-loved combination, perfect for the summer season.
To make it, prepare a simple tomato sauce, scented with basil, grill the eggplant, and then cut it into cubes and finally mix the ricotta with milk to create a delicious cream.
Once this is done, you just need to assemble the lasagna, filling egg pasta sheets, preferably rough and porous, to better absorb the filling.
Serve the lasagna alla Norma, and you will win over everyone!

For the autumn season, try our Mountain Lasagna!

INGREDIENTS

527

Calories per serving

Lasagne egg pasta 8.8 oz (250 g)

Peeled tomatoes 2.2 lbs (1 kg)

Eggplant 1.1 lbs (500 g)

Garlic 1 clove

Basil 6 leaves

Salted ricotta cheese to taste

Fine salt 1 pinch

Extra virgin olive oil to taste

Black pepper to taste

for the ricotta cream: Cow's milk ricotta cheese 4.4 cups (1 kg); Whole milk ¾ cup (200 ml); Nutmeg to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Lasagna alla Norma

To make the lasagna alla Norma, start by preparing the tomato sauce. In a pot, heat a drizzle of olive oil and sauté a clove of garlic. Pour in the tomato puree 1, add salt 2, pepper, and cook the sauce. At the end of cooking, scent with basil leaves 3, turn off the heat, and set the sauce aside.

Now wash and trim the eggplants, slice them with a mandoline to get slices about 1/3 inch thick 4. Heat a griddle, brush it with oil, and then grill the eggplant slices on one side and then the other until golden brown 5. Let them cool and then cut them into cubes 6.

Now prepare the ricotta cream: in a bowl, mix the ricotta with milk 7, stir with a whisk to obtain a soft and homogeneous mixture. Add salt, pepper 8, and flavor with a pinch of nutmeg 9.

Finally, grate the salted ricotta 10. At this point, everything is ready to assemble the lasagna: take a baking dish, spread a layer of tomato sauce 11 and season with oil 12.

Then lay down a first layer of lasagna sheets 13, continue with a layer of tomato sauce 14, ricotta cream 15, and eggplant cubes,

a sprinkle of grated salted ricotta 16 and continue with another layer of sheets, alternating layers until you use up all the ingredients. Finish with a layer of eggplant and salted ricotta 17. Cook in a preheated static oven at 425°F for 20 minutes. Once cooked, take the lasagna alla Norma out of the oven and enjoy 18!

How to store

You can store lasagna alla Norma in the refrigerator, covered with plastic wrap or in an airtight container for 1-2 days. They can be prepared the day before, kept in the refrigerator covered with plastic wrap, and baked the next day. They can be frozen, only if all fresh ingredients were used, preferably raw: to cook them, just thaw them in the refrigerator about 24 hours before and then bake them.