A main dish whose vegetables gives it a distinct taste, alongside traditional and ricotta cheese, providing a variety of layered textures and flavors. Accompanied with our Alpaca Merlot it becomes a formidable experience.
300 g of fresh lasagna
Butter for greasing
50 g of pine nuts or chopped peeled almonds
150 g of ricotta
120 ml of tomato concentrate
Fresh basil leaves
Olive oil
4 tbsp freshly grated Parmesan
Salt and pepper
1⁄2 sliced eggplant + 1⁄2 sliced zucchini + 1⁄2 quartered bell pepper without seeds or stems. Roasted or grilled with olive oil, salt and pepper.
1
Preheat oven to 180ºC. Grease an oven dish with butter while you pre-cook the lasagna pasta sheets in salted, boiling water.
2
Once ready, place them neatly on a damp kitchen cloth. Assemble the oven dish, using a layer of pasta, followed by a layer of vegetables, and then add a layer of ricotta, and pine nuts or chopped almonds.
3
Then, add tomato paste, fresh basil leaves and a drizzle of olive oil. Repeat this order until all the layers are finished. Top with Parmesan cheese and bake for 40 minutes.
The perfect dinner to enjoy with the family!
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