Lasagna with goat cheese, eggplant and basil

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Lasagna with goat cheese, eggplant and basil

Lasagna with goat cheese, eggplant and basil

Number of people

1 goat log

1 can of crushed tomato

Fresh basil

20 cl of liquid fresh cream

1 package of fresh lasagna

2 eggplants

Olive oil



Preparation: 20 min
Cooking time: 20 min
Step 1
Cut the aubergines into slices across the width (slices about 2 mm thick).
Step 2
In a frying pan, pour 4 tablespoons of olive oil, add the aubergines previously cut.
Step 3
Cook over low heat, cover the pan while cooking with a lid or foil to prevent the eggplants from drying out. Watch the fire so that the aubergines do not burn (add olive oil if necessary).
Step 4
Remove from heat when eggplants are softened. Book.
Step 5
In a bowl, combine the crushed tomatoes and crème fraîche.
Step 6
Season with salt and pepper to taste. Book.
Step 7
Cut the goat into 5 mm thick slices. Book.
Step 8
In a gratin dish, oil the bottom of the dish with a drizzle of olive oil.
Step 9
Place a layer of lasagna pasta.
Step 10
Add a layer of the tomato/fresh cream mixture.
Step 11
Cover with lasagna dough, place 3 to 4 slices of eggplant, then 8 to 10 slices of goat cheese on top, and place basil leaves (about ten).
Step 12
Cover with lasagna dough etc...
Step 13
Always finish with the tomato/fresh cream mixture (and possibly grated parmesan cheese).
Step 14
Bake in the oven at 240°C (thermostat 8) for 20 minutes, check from time to time during cooking that it does not burn.
Author's note
You can leave the dish in the oven to keep it warm but cover it with aluminium so that it does not dry out.

I add my grain of salt

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