Grilled Eggplant Lasagna Tomato and Ricotta Cheese Sauce Recipe

Name: Grilled Eggplant Lasagna Tomato and Ricotta Cheese Sauce
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 15 ml (1 tbsp) Italian fine herbs or mixed dried basil and oregano; 250 ml (1 cup) Canned lentils, drained; 1 ml (1/4 tsp) Hot pepper flakes; 2 Large eggplants, cut lengthwise in 1cm (1/2 inch) slices; 1 container (300 g) Partially skimmed ricotta cheese at room temperature; 180 ml (3/4 cup) Compliments grated Italian cheeses; To taste, salt and pepper; 1 pinch of sugar; 30 ml (2 tbsp) Tomato paste; 250 mL (1 cup) Chili sauce; 1 can (540 ml/19oz) Compliments Canned diced tomatoes, drained; 1 Zucchini; 1 Celery stick; 1 Onion; 10 ml (1 tsp.) Compliments olive oil; 30 ml (2 tbsp) Compliments olive oil

Ingredients

15 ml (1 tbsp) Italian fine herbs or mixed dried basil and oregano
250 ml (1 cup) Canned lentils, drained
1 ml (1/4 tsp) Hot pepper flakes
2 Large eggplants, cut lengthwise in 1cm (1/2 inch) slices
1 container (300 g) Partially skimmed ricotta cheese at room temperature
180 ml (3/4 cup) Compliments grated Italian cheeses
To taste, salt and pepper
1 pinch of sugar
30 ml (2 tbsp) Tomato paste
250 mL (1 cup) Chili sauce
1 can (540 ml/19oz) Compliments Canned diced tomatoes, drained
1 Zucchini
1 Celery stick
1 Onion
10 ml (1 tsp.) Compliments olive oil
30 ml (2 tbsp) Compliments olive oil

	PREP TIME 35m	COOK TIME 1h	TOTAL TIME 1h35m
YIELD 4 servings

Instructions

In a pot, heat oil over medium-high heat.
Add onion, celery, and zucchini.
Sauté until vegetables are tender and water from zucchini has evaporated.
Add tomatoes, chilli sauce, tomato paste, sugar, and pepper flakes.
Season with salt and pepper.
Reduce heat to medium-low and simmer, uncovered, for 25 minutes or until sauce thickens.
Add lentils and herbs. Set aside.
Preheat oven grill.
With a basting brush, lightly oil the eggplant slices.
Salt and pepper to taste.
Place on a cookie sheet.
Using top element in oven, grill for 4 minutes on each side.
Repeat until all slices are cooked. Set aside.
Preheat oven to 190°C (375°F).
Cover the bottom of a lasagna dish measuring approximately 20 cm x 28 cm x 5 cm (8 in. x 11 in. x 2 in.), with a thin layer of tomato sauce.
Cover with a layer of grilled eggplant.
Pour in half the tomato sauce, then cover with another layer of grilled eggplant.
Spread the ricotta cheese.
Salt and pepper to taste.
Cover with another layer of eggplant.
Pour in the rest of the tomato sauce, then cover with a final layer of eggplant.
Spread the grated cheese mix over top.
Cook in oven for 25 minutes or until cheese is golden and sauce boils.