Lasagnes végétariennes aux aubergines et à la ricotta

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Lasagnes végétariennes aux aubergines et à la ricotta. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Lasagnes végétariennes aux aubergines et à la ricotta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lasagnes végétariennes aux aubergines et à la ricotta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lasagnes végétariennes aux aubergines et à la ricotta is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have Lasagnes végétariennes aux aubergines et à la ricotta using 8 ingredients and 6 steps. Here is how you cook that.

Choisie pour relever l'aubergine challenge de La Ruche Qui Dit oui (#laruchejeanmacé) et de CookPad, j'ai décidé de réaliser des lasagnes végétariennes aux aubergines et à la ricotta. Merci Lorraine :) #laruchequiditoui

Ingredients and spices that need to be Take to make Lasagnes végétariennes aux aubergines et à la ricotta:

1. 1 kg d'aubergines (2 moyennes)
2. 250 g pâtes à lasagnes
3. 250 g ricotta
4. 1 boite de tomates pelées (250 g égouttées)
5. 30 g parmesan
6. 1 oignon
7. 15 cl lait (environ)
8. sel et poivre

Steps to make to make Lasagnes végétariennes aux aubergines et à la ricotta

1. Découper les aubergines préalablement pelées et l'oignon en cubes puis mettre le four à préchauffer à 200°C
2. Faire fondre l'oignon dans une casserole avec un peu d'huile d'olive
3. Ajouter les cubes d'aubergines et 1/2 verre d'eau. Faire cuire en remuant de temps en temps jusqu'à ce que les aubergines soient fondantes
4. Pendant ce temps, mélanger la riccota avec une dizaine de cl de lait dans un saladier pour obtenir une texture ni trop épaisse, ni trop liquide
5. Quand les aubergines sont cuites, rajouter la boite de tomates pelées et 1/3 de son volume en eau. Laisser mijoter une dizaine de minutes (ou plus si vous avez le temps)
6. Dans un plat à gratin, alterner les couches de lasagnes, préparation aux aubergines et préparation à la ricotta, en saupoudrant de parmesan chaque couche. Terminer par une couche de ricotta et de parmesan. Enfourner à 200°C pendant 20 minutes (temps en fonction des indications de votre boite de pâtes à lasagnes)

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