Fresh Lasagna Alla Norma (Eggplant, Tomato, Ricotta)
Fresh Lasagna Alla Norma is a vibrant Italian dish that perfectly layers tender pasta with rich tomato sauce, roasted eggplant, and creamy ricotta cheese. This comforting meal not only captivates the senses but also delivers an unforgettable dining experience. Ideal for family gatherings or special occasions, this easy-to-follow recipe ensures that anyone can create a culinary masterpiece.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 9 lasagna noodles (fresh or dried)
- 2 medium eggplants (sliced into rounds)
- 28 oz crushed tomatoes (high-quality canned)
- 1 cup whole milk ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 1 cup fresh basil leaves
- 3 tbsp extra virgin olive oil (divided)
- 2 cloves garlic (minced)
- 1 medium onion (finely chopped)
- Salt and pepper to taste
Instructions
- Prepare the Eggplant: Slice eggplants, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
- Sauté the Eggplant: Rinse and pat dry eggplant slices. In a skillet, heat 2 tbsp olive oil over medium heat and sauté eggplant until golden brown on both sides. Transfer to paper towels.
- Make the Sauce: In the same skillet, add remaining olive oil, onions, and garlic; sauté until fragrant. Add crushed tomatoes, salt, and pepper; simmer for 10 minutes.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). Layer sauce in a baking dish followed by noodles, eggplant, ricotta, basil, and repeat layers.
- Top It Off: Finish with noodles topped with remaining sauce and Parmesan cheese.
- Bake: Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15 minutes until bubbly.
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 340
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg