Lasagna with ricotta and an eggplant sauce | Recipes | Favuzzi | Olive oils and fine Italian product
This lasagna recipe is delicious, quick and easy to prepare, and uses wonderful Favuzzi products to ensure you can’t go wrong with the final result!...
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Cooking tools:
- Kitchen scale
- Pepper mill
- Baking dish
- Saucepan
- Pot
- Whisk
- Oven
- Stove
- Mixing bowl
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Parchment paper
Ingredients
- 16 Favuzzi sheets of lasagna
- 500 g fresh ricotta, sliced or cut into chunks
- 480 ml Favuzzi Sicilian style tomato sauce
- 480 ml Favuzzi Passata strained tomatoes
- 50 g freshly grated parmesan
- 40 ml Favuzzi Robust intensity extra virgin olive oil
- 1 clove of fresh garlic (medium size)
- Fresh basil
- A pinch of Favuzzi Fleur de sel
- Freshly ground black pepper to taste (I happen to like it very peppery!)
- 27 cm x 20 cm baking dish
- 600 ml milk of your choice (I use a good quality, full fat milk)
- 40 g Favuzzi “00” flour
- 40 g unsalted butter
- A pinch of nutmeg (or as needed depending on how strong it is!)
- A pinch of Favuzzi Fleur de sel
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