Think lasagne, but lazier. One pan, no layer, just creamy, saucy, cheesy comfort made from your Aubergine Alla Norma batch leftovers.
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Serves
2
Fresh Lasagne Sheet
Cherry Tomatoes
Ricotta
Mozzarella
Parmesan
Olive Oil
Salt
Black Pepper
Optional
Fresh Basil
Serves
2
Fresh Lasagne Sheet
Cherry Tomatoes
Ricotta
Mozzarella
Parmesan
Olive Oil
Salt
Black Pepper
Optional
Fresh Basil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Before you begin, make the Aubergine Alla Norma batch recipe.
Step 2.
Heat the oven to 200°C.
Step 3.
Bring a saucepan of salted water to the boil. Blanch the lasagne sheets for 1 min, then remove with tongs and set aside on a plate, make sure they’re not touching or they’ll stick. Save the water.
Step 4.
Tip the Aubergine Alla Norma leftovers into a deep ovenproof frying pan along with the tinned cherry tomatoes. Place over a medium heat and bring to a bubble.
Step 5.
Tear the lasagne sheets in half and stir through the sauce with a splash of the blanching water to loosen. The sauce should be a bit thinner than usual, the pasta will soak a lot of it up. Taste and season well with salt and black pepper.
Step 6.
Dice the mozzarella. Dot the ricotta and mozzarella evenly over the top, then grate over the parmesan. Drizzle with a little olive oil.
Step 7.
Transfer to the oven and bake for 35–40 mins until golden and bubbling. Garnish with basil, if using.
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