Eggplant and ricotta cheese stuffed lasagna ribbons

Eggplant and ricotta cheese stuffed lasagna ribbons

Sometimes, you have to have a little imagination, if you want to save those vegetables that you have in the fridge about to spoil. In this case I had some eggplants and I have prepared these eggplant and ricotta cheese stuffed lasagna bows , I had some spinach, leeks, carrots, broccoli, etc., but if I had had some spinach, leeks, carrots, broccoli, etc., I could also have made the stuffing with them!

INGREDIETNES:

• 8 plates of fresh lasagna
• 800 gr of tomatoes
• 2 eggplants
• 2 spring onions
• 2 cloves garlic
• 200 gr ricotta cheese
• Fresh basil leaves
• Aove
• Salt
• Sweet paprika

STEP BY STEP RECIPE:

1. First we will wash the eggplants, with a knife cut and discard the top and bottom, and cut them into small squares, leave them in a colander with a little salt. In this way you will see that they will release a little water and it is done so that the eggplant is not bitter.
2. In the meantime, we will prepare a homemade fried tomato. To do this, blanch the tomatoes, peel them, remove the seeds and cut them into small pieces.
3. Chop an onion and sauté it in a frying pan with a little virgin olive oil and when it is well poached, add the chopped tomatoes, a little oregano, salt and pepper and cook over low heat for about 25/30 minutes.
4. While the tomato is cooking, fry in another frying pan, the finely chopped garlic, then another onion and once it is poached, the eggplant (that we have already let it rest for a while), in the frying pan, with a little olive oil, a pinch of salt and a teaspoon of sweet paprika. Cook over low heat until it is tender and then, add about four spoonfuls of the fried tomato that will already be ready and stir.
5. We boil the lasagna plates according to the manufacturer's instructions. As it is fresh, it takes very little time! The one I used from Lidl, was ready in a minute.
6. Remove with tongs, shake a little to remove excess water and let them dry on a cloth spread out.
7. Now it's time to put some filling in the center of each plate (depending on how big they are we will put more or less), close the plate as if they were the doors of a window and then fold two opposite ends to the center, so that it is loop-shaped (or similar, look at the photo).
8. I put another little bit of tomato on top and we put them in the oven at 180ºc with grill to brown them, about 8 minutes (but be careful, it depends on each oven, so they don't burn).
9. Serve, and put some fresh basil leaves on top. If you like, you can add grated Parmesan cheese.

With all my love,

Mireia Alum