Steamed eggplant and ricotta lasagne

Steamed eggplant and ricotta lasagne

4.5 64 ratings

Prep. 35 min

Total 1 h 25 min

3 portions

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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Australia and New Zealand

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