90 year old Caterina makes Sicilian 'lasagne' with eggplant & tomato sauce
Caterina's lasagne are tagliatelle ribbons which she dresses with a fresh tomato and eggplant sauce, using vegetables from her garden. This is an excellent summer pasta dish from Sicily! I suspect the good housewives of Sicily were making this dish long before an enterprising chef gave it the name 'pasta alla Norma'. And as stated in the voiceover, lasagne is a generic word used to describe flat sheets and shapes of pasta. Caterina uses 'lasagne' and 'tagliatelle' to describe her pasta in this session. Both are correct.
Ingredients:
2 medium eggplant/aubergines, sliced lengthways and halved
1 onion, sliced
1 garlic clove, sliced
4 large flavoursome tomatoes
3 tablespoons extra virgin olive oil for the sauce, plus more for frying the eggplant (or use a neutral vegetable oil for frying them)
plenty of fresh basil leaves (around 25g)
100g grated ricotta salata
For the pasta, halve the quantities Caterina uses (unless you are hosting a party).
250g semolina flour (semola rimacinata)
2 eggs and a tablespoon or two of water (it depends on the size of your eggs). Alternatively, omit the eggs and use 125g water
Gluten Free Eggplant Lasagna - Low Carb Comfort Food without the Pasta!
This easy eggplant lasagna recipe is all the flavor and comfort of classic lasagna but without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herbs. This vegetarian eggplant lasagna can stand alone as dinner along with your favorite salad!
FULL RECIPE ????
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USED IN THIS VIDEO (affiliate link)
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INGREDIENTS:
???? 2 to 3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices)
???? Extra virgin olive oil
???? Kosher salt
???? 1 large egg
???? 1 15-oz tub part-skim ricotta cheese
???? 1 ½ cup park-skim mozzarella cheese divided
???? ½ cup grated Parmesan cheese divided
???? 3 garlic cloves minced
???? 1 teaspoon dried oregano
???? 10 oz frozen spinach, thawed and fully dried (wring out all the water)
???? 1 cup packed chopped fresh parsley
???? ½ cup packed chopped fresh basil ⅔ ounce
???? Black pepper to your liking
???? 2 cups prepared pasta sauce of choice (Homemade or store-bought)
⏱️CHAPTERS⏱️
00:00 - Introduction to Eggplant Lasagna
00:54 - Salting the Eggplant
02:34 - Preparing the Eggplants
03:39 - Preparation of the Lasagna filling
04:49 - Chopping Parsley and Adding Herbs
05:54 - Cooking Eggplant Parmesan
06:58 - Layering the Eggplant Parmesan
08:03 - Finishing the Lasagna with Cheese
09:02 - More Delicious Videos
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Gluten Free Eggplant Lasagna - Low Carb Comfort Food without the Pasta!
Vegan Eggplant Lasagne | The BEST Lasagne Recipe
RECIPE HERE: Earthblokes.com
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Jeder liebte dieses einfache und erschwingliche Auberginengericht.???? Gemüse Lasagne
???? Jeder liebte dieses einfache und erschwingliche Rezept. ???? Gemüse Lasagne.
Guten Tag! Heute schlage ich vor, dass Sie dieses einfache und erschwingliche Gemüse-Lasagne-Rezept mit Auberginen kochen. Dieses Rezept begann ich vor nicht langer Zeit zu kochen, aber ein solcher Gemüseauflauf wurde von allen geliebt, ohne Ausnahme, die es ausprobiert haben. Das Rezept ist sehr einfach und unkompliziert, lecker und ein ausgezeichnetes Ergebnis garantiere ich Ihnen.
Zutaten und Zubereitung
1. Schneiden Sie 2 Auberginen in dünne Platten.
2. Gießen Sie Wasser in eine Schüssel und fügen Sie 1 Esslöffel Salz hinzu.
3. Legen Sie die Auberginen für 10 Minuten hinein.
4. Ein Backblech mit Öl bestreichen, Auberginen verteilen, salzen,pfeffern, mit italienischen Kräutern bestreuen, mit Öl beträufeln.
5. Bei 200°C (400°F) für 20 Minuten in den Ofen geben.
6. 140 Gramm (5 Unzen) Spinat in Scheiben schneiden.
7. Fügen Sie 4 Esslöffel Ricotta, Knoblauchzehe, Gewürze hinzu.
8. In die Form Auberginen, Spinatfüllung, Tomaten geben.
9. 200 Gramm Mozzarella in Scheiben schneiden und auf Tomaten legen, dann Auberginen, mit Neapolitano-Sauce beträufeln.
10. Wiederholen Sie alle Ebenen erneut.
11. Alle mit Auberginen bedecken, mit Neapolitano-Sauce und Pflanzenöl bestreichen.
12. Reiben Sie 30 Gramm Parmesan und streuen Sie den Auflauf.
13. Im Ofen bei 200°C (400°F) 30 Minuten backen.
14. Leicht abkühlen und in Scheiben schneiden.
Guten Appetit! Es ist sehr lecker!
Sie können absolut alle Fragen zum Rezept stellen-ich werde Ihnen auf jeden Fall in den Kommentaren antworten.
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vegan lasagna roll ups (& 10-minute cashew cheese!)
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Eggplant Lasagna | Low-Carb, Gluten-Free, & Vegetarian!
Simple to make and delicious to eat, this vegetarian gluten-free low carb eggplant lasagna is a tasty dinner that's loaded with flavor.
Here are some other videos you might like:
Vegetarian Lemon Rice Soup:
Low Carb Chaffles (Cheese Waffles):
Stuffed Eggplant:
???? LASAGNA INGREDIENTS
2 large eggplants
Salt
1 tablespoon olive oil
½ yellow onion
4 garlic cloves
1 teaspoon Italian seasoning
Freshly ground black pepper to taste
1 25 ounce jar marinara sauce
½ cup fresh basil
1 large egg
16 ounces ricotta cheese whole milk
1 cup freshly grated Parmesan cheese
3 cups shredded mozzarella cheese
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
CUTTING BOARD:
KNIVES:
MEASURING SPOONS & CUPS:
SHEET PAN:
SALT & PEPPER SHAKERS:
COOKING PAN:
SINGLE BURNER:
LARGE GLASS BOWLS:
WHISK:
⏱️ TIMESTAMPS:
0:00 Introduction
0:13 Preparing the eggplant
1:10 Cooking the filling
2:11 Drying the eggplant
2:34 Making the ricotta mixture
3:16 Assembling the dish
4:32 Baking the dish
5:03 Serving the dish
5:09 Taste test
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