Welcome to TortellinoTime, where today we're diving into a mouthwatering, creamy vegetarian lasagna featuring a unique blend of aubergine (also known as eggplant) and fresh tomatoes. This recipe is a simple yet delicious twist on traditional Italian lasagna, perfect for anyone looking to create an unforgettable meal with minimal ingredients. We’ll show you how to make a rich aubergine paste with a handful of potatoes for texture and some aromatic garlic and basil to boost the flavor. Whether you're an experienced cook or just getting started, this easy-to-follow recipe will help you whip up a vegetarian lasagna that's creamy, cheesy, and bursting with authentic Italian taste. From understanding why you should use starchy potato water to layering with fresh lasagna sheets, this dish is all about creating rustic comfort food in your own kitchen. Keep watching to discover how to bring Sicilian flavors to your table with this aubergine lasagna recipe that everyone will love.
Chapters:
00:00– Intro to Creamy Aubergine Lasagna
00:26 – Preparing Potatoes for Starch and Texture
00:58 – Slicing and Cooking Aubergines
01:40 – Adding Fresh Tomatoes and Garlic
03:24 – Blending the Aubergine Paste
04:32 – Assembling the Lasagna Layers
06:00 – Baking and Final Tips
07:20 – Final Reveal and Tasting
Ingredients List:
3 medium-sized aubergines (eggplants)
120g potatoes, diced small
300g fresh plum tomatoes (or cherry tomatoes)
2 large garlic cloves, crushed
25-30ml white wine vinegar
Large handful of fresh basil
250g ricotta cheese
200g (10 pieces) Fresh lasagna sheets (or durum wheat lasagna)
100g Grated Parmesan cheese
125g Mozzarella cheese for topping
Olive oil
Salt
Cooking Instructions:
Start by finely dicing your potatoes into small cubes. Cook them in a little water until tender, making sure to reserve the starchy cooking water for later. This starchy water will help bind your aubergine paste together.
Slice your aubergines into cubes and gently fry them in a generous amount of olive oil with a pinch of salt. Cover and let them cook over medium-high heat, allowing the aubergines to soften in their own steam. After about 7 minutes, add the white wine vinegar to lift the flavor.
While the aubergines are cooking, halve your tomatoes and crush your garlic cloves. Once the aubergines are soft, stir in the tomatoes and garlic, then cover and cook for another 10 minutes.
Remove about two-thirds of the aubergine mixture, along with the garlic, and transfer to a blender. Add a handful of basil and a splash of the reserved potato water, then blend until smooth. This creates a creamy, rich sauce that will act as your lasagna filling.
Start by spreading a little of the aubergine paste at the bottom of your baking dish. Lay down your first sheet of lasagna followed by a layer of aubergine paste. Sprinkle with diced potatoes, dollops of ricotta, and some of the reserved aubergines and tomatoes. Grate some Parmesan cheese and repeat the process, aiming for 4-5 layers.
Once assembled, top the final layer with more aubergine paste, a good coating of Parmesan, and some torn mozzarella. Cover with foil and bake at 180°C (fan) or 200°C (conventional) for 20 minutes, then remove the foil and bake for another 15 to 20 minutes until golden and bubbling.
After removing from the oven, let the lasagna rest for a few minutes. This helps the layers set and ensures a clean, beautiful slice when you serve.
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