Ingredients with Measurements:
- 2 large eggplants, sliced lengthwise
- 1 lb. Caciocavallo Ragusano cheese, grated
- 1 lb. lasagna noodles
- 4 cups tomato sauce
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh basil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil
Special Equipment Needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Slice the eggplants lengthwise into 1/4 inch thick slices. Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes to draw out the moisture.
3. Rinse the eggplant slices and pat them dry with a paper towel. Brush both sides of the eggplant slices with olive oil and grill them until they are lightly browned on both sides. Set aside.
4. Cook the lasagna noodles according to the package instructions. Drain and set aside.
5. In a mixing bowl, combine the ricotta cheese, minced garlic, chopped basil, and salt and pepper to taste.
6. Spread a thin layer of tomato sauce on the bottom of the baking dish.
7. Arrange a layer of lasagna noodles on top of the tomato sauce.
8. Spread a layer of the ricotta cheese mixture on top of the lasagna noodles.
9. Arrange a layer of grilled eggplant slices on top of the ricotta cheese mixture.
10. Sprinkle a layer of grated Caciocavallo Ragusano cheese on top of the eggplant slices.
11. Repeat steps 7-10 until all the ingredients are used up, ending with a layer of tomato sauce on top.
12. Sprinkle grated Parmesan cheese on top of the tomato sauce.
13. Cover the baking dish with aluminum foil and bake for 30 minutes.
14. Remove the aluminum foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
15. Let the lasagna cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 39g
Protein: 25g
Sodium: 800mg
Sugar: 8g
Substitutions for ingredients:
- Caciocavallo Ragusano cheese can be substituted with provolone cheese or mozzarella cheese.
- Ricotta cheese can be substituted with cottage cheese or mascarpone cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add sliced mushrooms or spinach to the ricotta cheese mixture for added flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the recipe.
- Add ground beef or Italian sausage to the tomato sauce for a meatier lasagna.
Tips and Tricks:
- Use a mandoline slicer to slice the eggplant evenly and quickly.
- Make sure to salt the eggplant slices to draw out the moisture and prevent the lasagna from becoming too watery.
- Let the lasagna cool for 10 minutes before slicing to allow the cheese to set and prevent the lasagna from falling apart.
Storage Instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the lasagna, preheat the oven to 350°F. Cover the lasagna with aluminum foil and bake for 20-25 minutes, or until heated through.
Presentation Ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad of mixed greens and balsamic vinaigrette.
- Pair with a glass of Chianti or Sangiovese wine.
Suggested Side Dishes:
- Garlic bread
- Roasted vegetables
- Grilled asparagus
Troubleshooting Advice:
- If the lasagna is too watery, make sure to salt the eggplant slices and drain them well before grilling.
- If the lasagna is too dry, add more tomato sauce or a splash of olive oil to the layers.
Food Safety Advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food History:
Caciocavallo Ragusano is a traditional Italian cheese that originated in the Ragusa province of Sicily. It is a semi-hard cheese that is made from cow's milk and has a mild, slightly nutty flavor.
Flavor Profiles:
The Caciocavallo Ragusano and Eggplant Lasagna has a rich, savory flavor with a slightly sweet tomato sauce and a creamy ricotta cheese filling. The grilled eggplant adds a smoky flavor and a meaty texture to the dish.
Serving Suggestions:
Serve the Caciocavallo Ragusano and Eggplant Lasagna as a main course for a family dinner or a special occasion. It pairs well with a side salad and a glass of red wine.
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Region: Italian