Lasagne alla Norma Recipe – Love With Recipes
Delight your family and friends with the rich and hearty flavors of Lasagne alla Norma, a classic Italian dish that blends the creamy texture of ricotta, the smoky taste of grilled eggplants, and the savory tang of tomato sauce. This recipe serves six and is perfect for any special occasion or family dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Lasagna Sheets | 250 g |
| Peeled Tomatoes | 1 kg |
| Eggplants | 500 g |
| Garlic Clove | 1 |
| Basil Leaves | 6 |
| Salted Ricotta (grated) | To taste |
| Fine Salt | 1 pinch |
| Extra Virgin Olive Oil | To taste |
| Black Pepper | To taste |
| Ricotta Cheese | 1 kg |
| Whole Milk | 200 ml |
| Nutmeg | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | ~18 g |
| Carbohydrates | ~35 g |
| Fats | ~30 g |
| Fiber | ~5 g |
| Sodium | ~550 mg |
Step-by-Step Instructions
1. Prepare the Tomato Sauce
- Begin by warming a drizzle of extra virgin olive oil in a large saucepan. Add the garlic clove and let it infuse the oil until fragrant.
- Pour in the peeled tomatoes, crushing them slightly with a wooden spoon. Season with salt and pepper.
- Simmer the sauce over medium heat for about 25 minutes, stirring occasionally. Once thickened, add the fresh basil leaves for a fragrant touch, then turn off the heat and set the sauce aside.
2. Grill the Eggplants
- Wash and trim the ends of the eggplants. Using a mandoline slicer, cut the eggplants into slices approximately 1 cm thick.
- Heat a grill pan over medium-high heat and lightly brush it with olive oil. Grill the eggplant slices on both sides until golden and slightly charred.
- Let the grilled slices cool, then chop them into small cubes and set aside.
3. Make the Ricotta Cream
- In a mixing bowl, combine the ricotta cheese and whole milk. Whisk the mixture until it becomes smooth and creamy.
- Season with a pinch of salt, a dash of black pepper, and a hint of freshly grated nutmeg. Stir until well incorporated.
4. Assemble the Lasagna
- Preheat your oven to 220°C (428°F) in static mode.
- Take a baking dish and spread a thin layer of tomato sauce evenly across the bottom.
- Place a layer of lasagna sheets on top of the sauce. Spread a layer of tomato sauce over the sheets, followed by a layer of ricotta cream.
- Scatter some of the eggplant cubes over the ricotta, then sprinkle grated salted ricotta cheese on top.
- Repeat the layers (lasagna sheets, tomato sauce, ricotta cream, eggplant, and grated salted ricotta) until all ingredients are used. End with a final layer of tomato sauce and a generous sprinkle of grated salted ricotta.
5. Bake the Lasagna
- Cover the dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 5 minutes to create a golden, bubbly top layer.
- Once baked, remove the lasagna from the oven and let it rest for 10 minutes before serving.
Tips for Perfect Lasagne alla Norma
- Ricotta Texture: For an ultra-creamy ricotta cream, strain the ricotta through a fine mesh sieve before mixing with milk.
- Tomato Sauce Flavor: Use high-quality peeled tomatoes or San Marzano tomatoes for an authentic taste.
- Grilled Eggplants: Ensure the grill pan is hot before placing the eggplants to achieve perfect char marks without overcooking.
Savor the harmony of textures and flavors in this timeless Italian masterpiece. Lasagne alla Norma is a dish that not only fills your plate but also your heart, making every bite a celebration of culinary tradition.
