Grilled eggplant lasagna, tomato and ricotta cheese sauce

Time required : 1 hour 35 minutes
Yield : 6 portions Prep Time : 35 minutes
Level : Easy Cook Time : 1 heure

INGREDIENTS

Sauce:

  • 10 ml (1 tsp.) Compliments • Organic Extra Virgin Olive Oil
  • 1 onion, chopped
  • 1 celery stick, minced
  • 1 zucchini, diced
  • 1 can (540 ml / 19 oz) Compliments • Organic Diced Plum Tomatoes, drained
  • 250 ml (1 cup) chilli sauce
  • 130 ml (2 tsp) tomato paste
  • 1 ml (1/4 tbsp) hot pepper flakes
  • 250 ml (1 cup) canned lentils, drained
  • 15 ml (1 tbsp) italian fine herbs or 15 ml (1 tbsp) of mixed dried basil and oregano

Lasagne :

  • 30 ml (2 tbsp) Compliments • Organic Extra Virgin Olive Oil
  • 2 large eggplants, cut lengthwise in 1cm (1/2 inch) slices
  • 1 container (300 g) partially skimmed ricotta cheese at room temperature
  • 175 ml (3/4 cup) Compliments • Organic Old Cheddar Cheese, grated
  • Salt and Pepper to taste

PREPARATION

Sauce :

In a pot, heat oil over medium-high heat. Add onion, celery, and zucchini. Sauté until vegetables are tender and water from zucchini has evaporated.

Add tomatoes, chilli sauce, tomato paste, and pepper flakes. Season with salt and pepper. Reduce heat to medium-low and simmer, uncovered, for 25 minutes or until sauce thickens. Add lentils and herbs. Set aside.

Grilled Eggplant :

Preheat oven grill.

With a basting brush, lightly oil the eggplant slices. Salt and pepper to taste. Place on a cookie sheet. Using top element in oven, grill for 4 minutes on each side. Repeat until all slices are cooked. Set aside.

Preparation :

Preheat oven to 190°C (375°F).

Cover the bottom of a lasagna dish measuring approximately 20cm x 28cm x 5cm (8 in. x 11 in. x 2 in.), with a thin layer of tomato sauce. Cover with a layer of grilled eggplant. Pour in half the tomato sauce, then cover with another layer of grilled eggplant. Spread the ricotta cheese. Salt and pepper to taste. Cover with another layer of eggplant. Pour in the rest of the tomato sauce, then cover with a final layer of eggplant. Spread cheddar cheese over top.

Cook in oven for 25 minutes or until cheese is golden and sauce boils.

Variation :

Serve lentil and vegetable tomato sauce on your favourite pastas for delicious vegetarian pasta dishes.