Lasagne with grilled eggplant

LASAGNE WITH GRILLED EGGPLANT

Portions : 8 - Preparation : 20 minutes - Cooking time : 45 to 50 minutes

Ingredients

• 2 eggplants, sliced
• 60 ml (4 tablespoons) fat of your choice (butter, olive oil or Mycryo cocoa butter)
• 5 ml (1 tsp.) oregano
• 2 red onions, thinly sliced
• 30 ml (2 tbsp.) white balsamic vinegar.
• 500 ml (2 cups) grated Parmesan cheese
• 125 ml (1/2 cup) fresh basil leaves, chopped
• 2 garlic cloves, chopped
• 2 pinches herbes de Provence
• 500 ml (2 cups) ricotta cheese
• 6 sheets fresh lasagne pasta (or one package dry lasagne pasta)
• 1.5 L (6 cups) bolognese sauce
• 250 ml (1 cup) mozzarella, grated
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190° C (375° F).
2. In a hot skillet, brown eggplant slices sprinkled with Mycryo or in the fat of your choice.
3. Sprinkle with oregano, salt and pepper. Set aside.
4. In the same hot pan, sauté the onions in a little fat until golden-brown, then add the white balsamic vinegar, salt and pepper.
5. In a bowl, mix together half the Parmesan (250 ml (1 cup)), basil, garlic, herbes de Provence and ricotta. Season with salt and pepper.
6. In a lasagne dish, place some Bolognese sauce and a layer of pasta. Add a layer of Bolognese sauce, then a layer of pasta. Spread a layer of the Parmesan and ricotta mixture, and cover with a layer of pasta. Add the onions and eggplants, and the Bolognese sauce. If the height of the dish and quantities allow, continue alternating layers of sauce and layers of pasta, finishing with a layer of sauce. Top with the remaining Parmesan and mozzarella.
7. Bake in the oven for 30-45 minutes.