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Looking for an easy vegetarian first course? Try this meat-free Italian lasagna recipe made with pesto, tomatoes, ricotta and Parmesan cheese
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
Heat 4 tbsp oil and fry the onions. Add the tomatoes and the halved garlic cloves and bring to the boil. Cook on a high heat for 5 minutes then remove from the heat and season with salt, ground black pepper, nutmeg and a pinch of sugar.
Fry the eggplants in 2-3 tbsp oil and add the chopped garlic. Once the eggplant is very soft, remove from the heat and season with salt and ground black pepper.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Mix together the ricotta, parmesan and the milk until creamy. Season with salt, ground black pepper and nutmeg. The mixture should be very soft; if necessary add some more milk.
Flake some butter into the baking dish and add some of the tomato sauce. Cover with lasagne sheets and spread them with some of the eggplant. Add some more sauce and 1-2 tbsp pesto.
Continue in this manner until everything is used up but be sure to finish with eggplants and 2-3 tbsp pesto. Spread the ricotta cream on top as the last layer and sprinkle with some flakes of butter.
Bake for around 45 minutes until golden brown and serve garnished with fresh rocket.