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Steamed eggplant and ricotta lasagne

Steamed eggplant and ricotta lasagne
4.5 62 ratings
Prep. 35 min
Total 1 h 25 min
3 portions
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Ingredients

  • Parmesan cheese crust removed and cut into pieces (3 cm)
    50 g
  • fresh flat-leaf parsley leaves only
    5 - 10 g
  • ground black pepper
    1 - 2 pinches
  • water
    1100 g
  • salt
    2 tsp
  • dried lasagne sheets
    160 g
  • garlic clove
    1
  • brown onion cut into pieces
    50 g
  • carrot cut into pieces
    50 g
  • celery stalk cut into pieces
    30 g
  • extra virgin olive oil
    30 g
  • eggplant cut into cubes (approx. 1 cm)
    300 g
  • canned crushed tomatoes
    500 g
  • ricotta cheese drained
    250 g

Difficulty

medium

Nutrition per 1 portion

Protein 24 g
Calories 2352 kJ / 561 kcal
Fat 29 g
Fibre 7 g
Carbohydrates 48 g

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