Hi guys, we are back with another video!!
In today’s video we are sharing our lunch menu. Eggplant Lasagne with baked chicken and roasted potatoes and it was delicious.
Please see the following recipe below and we hope you give it a try.
Egg Plant/Aubergine Lasagne
4- Egg plants
1 Onion
½ Red onions
1 Celery stalk
1 Sprig of Rosemary
4 Celery leaves
Season to your taste.
Lasagne sheets
Bolognese Tomato Sauce
Ricotta Cheese
Cheddar Cheese
Cut egg plant in dices (or desired shapes) rinse in salt water. Then combine all herbs and seasoning together. In a pot, use high heat oil to fry and release the flavours of the season. Then add your egg plant and pasta sauce of your choice. Cook until the egg plant is tender.
In another pot, bring some salt water to a boil then add in the lasagne sheets. Cook to your desired texture.
Now her in the fun part!! The layering!!!
In a 4 inch deep Pyrex dish (or whatever you have) grease the bottom of the dish, followed by a layer of pasta sheets, then ricotta cheeses, eggplant mixture, grated cheddar cheese. Repeat these steps until you reach the top layer. Top with cheese and the eggplant mixture.
Roasted Potato Recipe
Rosemary
Thyme
Butter
Paprika
Salt & Pepper
Garlic Powder
Onion Powder
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