Sunday, February 19, 2006

No-Fuss Eggplant Lasagne

I really despise cooking (baking is NOT cooking).

So when I do cook, it's gotta be:

1. No fuss

2. Quick

3. Vegetarian

Currently there's no photograph of my eggplant lasagne simply because the only camera I've got is my handphone camera which comes out miniscule and blurry.

But really, you don't need a picture of it.

All lasagnes look the same.


...But this one's really yum.

Baker's Pantry:

Eggplant (1 or 2, depending how large your baking dish is)
1 tub (about 500g or less) smooth ricotta cheese
2 eggs
Lasagne sheets (I like the curly ones, it's pretty)
1 bottle Leggo's Bolognaise sauce with Red Wine
Mozarella cheese (be generous)
Tasty cheese (just a wee bit)

Flour Up to my Elbows:

1. Fry eggplant until it's translucent and soft.

2. Place on paper towels and season well with salt. Set aside.

3. Pour smooth ricotta cheese into a fairly large bowl. Beat eggs in ONE AT A TIME.

4. Assemble lasagne in this exact order:

  • spread a little leggo's bolognaise sauce onto baking dish
  • lasagne sheets
  • eggplant
  • lasagne sheets
  • ricotta cheese mix
  • lasagne sheets
  • bolognaise sauce
  • plenty of mozarella cheese
  • a handful of tasty cheese
5. Set oven to about 180 degrees.

6. Remove when cheese has melted and browned.

Baker's tips:

1. Go easy on the tasty cheese. As its name suggests, it's only meant for taste so avoid going crazy.

2. Be generous with the bolognaise sauce.

3. Make sure the bolognaise sauce has red wine in it if not your lasagne will taste very "meaty".

Slice lasagne once it's cooled and impress your housemate!


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1 comment:

Anonymous said...

lasagne!! i love lasagne!! sounds abso-yummy-lutely delicious! =)