Eggplant & Ricotta Curly Lasagna with Pesto
Delight in Eggplant & Ricotta Curly Lasagna with Pesto from San Remo. Easy to make, delicious, and perfect for feeding 8. Try it now!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.co.nz.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Saucepan
- Stove
- Ladle
- Baking dish
- Aluminum foil
- Whisk
- Food processor
Ingredients
- 2 packets San Remo Curly Lasagna
- 2 large eggplant, diced into cubes
- ½ cup olive oil
- sea salt
- cracked black pepper
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tsp dried oregano
- 1 tsp fennel seeds
- 700ml tomato passata
- 250g smooth ricotta
- ¼ cup milk
- ½ cup grated mozzarella
- ⅓ cup grated parmesan
- basil leaves to garnish
- 2 garlic cloves
- 25g pinenuts
- 4 cups basil
- 25g grated parmesan
- ⅓ cup olive oil
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