Lasagne alla Norma - Rivisitazione della "Classica" Pasta alla Norma

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while providing similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a less expensive cheese.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are often cheaper and can be blended into a sauce.

Preheat the oven to 375°F (190°C).

Slice the eggplant into thin rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.

Rinse the eggplant slices and pat dry with paper towels.

Heat olive oil in a skillet over medium heat and sauté the eggplant until golden brown, about 3-4 minutes per side. Set aside.

In a bowl, mix ricotta cheese with an egg, salt, and black pepper until well combined.

In a baking dish, spread a layer of tomato sauce on the bottom.

Place a layer of lasagna noodles over the sauce, followed by a layer of sautéed eggplant, ricotta mixture, and mozzarella cheese.

Repeat the layers, finishing with a layer of noodles topped with tomato sauce and grated parmesan cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.

Let the lasagna rest for 10-15 minutes before slicing.

Garnish with fresh basil before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens