Main courses · Pasta & rice
Steamed eggplant and ricotta lasagne
- Use any kind of rectangular or oval container that fits into the Varoma dish while leaving some holes unobstructed for steam to circulate. You can also fold a disposable aluminimum tin if it is too large. Or use the Varoma tray (see Variations).
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Details
- Difficulty
- Medium
- Prep
- 35 min
- Active
- 35 min
- Cook
- 85 min
- Total
- 85 min
- Yield
- 3 portions
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- Category
- Main coursesPasta & rice
- Time
- Over 1 hour
- Nutrition
- High fibre
- Difficulty
- Medium
- Rating
- Well rated
- Parmesan cheese
- 50 g
- fresh flat-leaf parsley
- 5–10 g
- ground black pepper
- 1–2 pinches
- water
- 1.1 kg
- salt
- 2 tsp
- dried lasagne sheets
- 160 g
- garlic
- 1 cloves
- brown onion
- 50 g
- carrot
- 50 g
- celery stalk
- 30 g
- extra virgin olive oil
- 30 g
- eggplant
- 300 g
- canned crushed tomatoes
- 500 g
- ricotta cheese
- 250 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 24 g
- Energy
- 2,347.2 kJ
- Calories
- 561 kcal
- Fat
- 29 g
- Fibre
- 7 g
- Carbohydrates
- 48 g
Cooking instructions are available on the original Cookidoo® page.
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