Monday, January 23, 2012

Spinach/aubergine lasagna

This is a great dish that´ll last for day or two if you are lucky. Being students, this is a great way to spare money.

You only need:
- 500 g of spinach
- 300 g of ricotta cheese or 3 mozzarella
- 1 egg
- 50 g butter
- 2 aubergines
- half a pack of lasagna plates
- some parmesan and mozzarella for the topping

Add the spinach in boiling water for 4 minutes and take it out to rest. Set the spinach on some kitchen paper so that it dries a bit. In the mean time, fry the sliced aubergines in olive oil and garlic. Add some white wine if you have some, or just water to give it some moist. Fry till they are nice and soft.
Boil the lasagna plates, and begin making the cheese and spinach mix.
Mix the egg, ricotta cheese, butter and spinach together and wisp. Begin plating the lasagna by adding the aubergine mix first, then plates, then a big layer of spinach mix, and repeat it once more. Finish by adding lasagna plates on top and garnish with a good layer of cheese.

Begin by putting it in the oven at 180 degrees celsius for around 30 minutes covered by aluminum paper. Take the paper off and let it cook for 5-10 more minutes with only top heat to create the crust.

This is great with a salad. Do not underestimate a great lasagna!

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