Lasagne alla norma

Lasagne alla norma is a traditional dish that originates from the region of Sicily, Italy. It is a classic vegetarian lasagne recipe that is made with layers of pasta, a rich tomato sauce, creamy ricotta cheese and fried eggplant slices.

• serves

  4

• prep

  20 minutes

• cook

  45 minutes

• difficulty

  Easy

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Ingredients

• 1 tbsp olive oil, plus ½ cup for frying
• 4 garlic cloves, sliced
• 1 litre tomato passata
• 2 cups loosely packed basil leaves
• salt and black pepper
• 4 eggplants, sliced into 1 cm rounds
• 500 g ricotta
• 300 ml thickened cream
• 400 g instant lasagne sheets
• ½ cup grated parmesan cheese
• 1 cup grated tasty or mozzarella cheese

Instructions

1. Preheat your oven to 180˚C. Heat 1 tbsp oil in a medium saucepan over medium heat. Add the garlic and cook, for 1 minute, or until fragrant. Add the passata and a few torn basil leaves. Season with salt and pepper and cook, covered, on low heat for 15 minutes, or until slightly thickened.
2. Meanwhile, heat 1-2 large frying pans over medium heat. When warmed, fry the eggplant slices in olive oil until lightly browned on each side. Transfer cooked slices to a plate and repeat until all the eggplant is fried.
3. In a large bowl, whisk the ricotta and cream together until well combined. Bring a large pot of water to the boil and season with salt. Cook the lasagne sheets for 5 minutes until slightly softened.
4. Spread a little of the tomato sauce in the base of a 25 cm x 35 cm baking dish and place a layer of pasta on top. Layer tomato sauce, eggplant rounds, ricotta and top with lasagne sheets. Repeat with remaining layers, finishing with a layer of tomato sauce. Sprinkle with the parmesan and tasty cheese. Pour 2 tbsp of water into the dish around the edges of the lasagne and place a toothpick in the centre of the lasagne to keep the foil from sticking to the cheese. Cover with foil and bake for 35 minutes.
5. After 35 minutes, switch the oven to the grill setting. Remove the foil and grill for 10 minutes or until the cheese is browned.
6. Remove from the oven and allow to stand for 10-15 minutes, then scatter with the remaining basil leaves and serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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