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Lasagna Alla Norma

Lasagna meets eggplant parmesan, this is the perfect all in one meal with gooey melty cheese, simple sauce, and tons of fresh basil.

Lasagna Alla Norma

Ingredients

  • 2 whole eggplants
  • 1/4-1/2 cup olive oil, for frying
  • 12-16 sheets of lasagna, cooked or the oven ready sheets
  • A lot of fresh basil
  • 1 lb ball of fresh mozzarella
  • 2 cups shredded dry mozzarella
  • 1/4 cup grated parmesan reggiano
  • 1 jar of passata/tomato purée
  • Pinch of calabrian chili paste or red pepper flakes
  • 1/2 an onion, diced
  • 2 cloves garlic, minced
  • 2 cups whole fat ricotta
  • 1 clove minced garlic
  • 2 eggs
  • 1/2 cup grated parmesan reggiano
  • Salt & pepper

Preparation

  1. 1

    Start by slicing your eggplant into thin slices (not overly thin but enough to layer in a lasagna), it will help to slice off the top and bottom pieces and stand it up on one end

  2. 2

    Salt your eggplant and let sit for 5-10 minutes and blot off any extra water

  3. 3

    Warm olive oil on medium in a shallow pan to fry the eggplant, once hot crisp on both sides for 2-3 minutes each, being careful not to over brown, remove and set on a paper towel to draw out excess oil

  4. 4

    Once the eggplant is fried remove all but 1-2 tbsp oil and cook down your onions and garlic for a few minutes and add passata cooking on low for 10-15 minutes to thicken, season with salt and pepper then let cool slightly

  5. 5

    Combine all ricotta ingredients in a bowl, mix and set aside

  6. 6

    Cook lasagna sheets, we used the ones you need to boil but be sure to undercook by 2 minutes in salted water and add a dash of oil in between layers once they are finished to avoid sticking

  7. 7

    Now you will layer: 1. Lasagna sheets; 2. Ricotta mixture + some of your grated parm; 3. 3-4 eggplant slices; 4. Red sauce, use this sparingly to avoid making the lasagna too messy and reserve some to serve with; 5. Grated and sliced mozzarella; 6. Basil

  8. 8

    Repeat 2-3 more times but on the last layer do not add sauce and finish with cheese then basil and top with eggplant

  9. 9

    You can sprinkle on a dusting of red pepper flakes if you’d like

  10. 10

    Bake at 350 degrees for 20 minutes covered and 20 minutes uncovered, broil to finish if needed but be careful not to burn the eggplant

  11. 11

    Let cool slightly so you can cut a slice and top with more basil leaves and parmesan reggiano… serve with remaining red sauce