Eggplant Lasagna Recipe Jamie Oliver

Vegetarian lasagne recipe Jamie Oliver lasagne recipes

WEBSep 16, 2015 · Preheat the oven to 200°C/400ºF/gas 6. Prick the whole aubergines all over with a fork and steam in a colander over a pan of …

1. Preheat the oven to 200°C/400ºF/gas 6. Prick the whole aubergines all over with a fork and steam in a colander over a pan of simmering water for 30 minutes, then halve, scoop out and roughly chop the flesh.Meanwhile, peel and finely slice the garlic and pick the thyme leaves.Heat the olive oil in a large frying pan over a medium heat, add the garlic, thyme and aubergine, then crumble over the chilli and cook for 10 minutes.Tip in the tomatoes, breaking them up with a spoon, then add the balsamic vinegar.Pick in most of the basil leaves, then bring to the boil and simmer for 10 minutes, or until the sauce has thickened and reduced, then taste and season to perfection with sea salt and black pepper.Grate the Parmesan and half the Cheddar, roughly slicing the remaining Cheddar.To layer up, spread a layer of tomato sauce across the base of an ovenproof dish.
2. Sprinkle lightly with grated cheese, cover with a layer of lasagne sheets, then repeat the layers twice more.
3. Finish with a layer of sauce, sprinkle with the remaining grated cheese and dot over the slices of Cheddar.
4. Bake at the bottom of the oven for 25 to 30 minutes, or until golden and bubbling.Pick over the remaining basil, drizzle lightly with extra virgin, then serve.

Preview

See Also: Share RecipesShow details

Scruffy aubergine lasagne Jamie Oliver pasta recipes

WEBJul 23, 2019 · Method. Place a large shallow casserole pan on a medium heat with 250ml of water. Prick the whole aubergines all over with a fork, …

1. Place a large shallow casserole pan on a medium heat with 250ml of water.
2. Prick the whole aubergines all over with a fork, halve lengthways and place in the pan.
3. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes.
4. Meanwhile, peel and finely slice the garlic, and pick the sage leaves.Preheat the oven to 200ºC/400ºF/gas 6.Remove the lid, and once most of the liquid has cooked away, make a well in the middle.

Preview

See Also: Pasta RecipesShow details

Eggplant Lasagna Feasting At Home

WEBNov 13, 2020 · Spread 3/4 cup of marinara sauce on the bottom of a greased baking dish. Use either a 13 x 9-inch baking dish or a 11 to 12 …

Rating: 5/5(121)
1. Preheat oven to 400 F
2. Slice eggplant into 1/2-inch thick slices and place on two parchment-lined sheet pans. Sprinkle half the salt over the top as evenly as possible. Turn each piece over and sprinkle the remaining salt. Let the eggplant sit (and sweat) 15-20 minutes while the oven gets hot. When the eggplants look damp, pat the top side down with paper towels. Brush or spray with olive oil. Flip them. Blot with paper towels, spray with olive oil. Roast in the middle of the oven for 30-40 minutes, checking at 25 minutes. Roast until golden and tender. Thinner slices will cook faster, thicker slower. Watch your eggplant!
3. While the eggplant roasts, make the filling. In a large skillet, saute the onion, over medium heat until. tender about 5-7 minutes. Add the garlic and saute until fragrant. Add the fresh spinach, lowering heat, gently wilting. Season with salt and pepper, turn heat off.
4. In a medium bowl, whisk with a fork, the ricotta, egg, nutmeg, basil and salt. Set aside.

Preview

See Also: Egg RecipesShow details