Round Bucatini and Eggplant Lasagna

Category3 740 Last Update: Mar 20, 2021 Created: Mar 20, 2021 0 0 0
Round Bucatini and Eggplant Lasagna
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy
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Interesting and very tasty eggplant lasagna. Instead of lasagna sheets, I use bucatini.

Ingredients

Directions

  1. Rinse the eggplants and cut into 4mm thick plates. Sprinkle with salt and let sit for 30 minutes.
  2. Lightly brush the eggplant with olive oil and grill.
  3. Brush a round baking dish with a diameter of 18 cm with olive oil.
  4. Sprinkle breadcrumbs evenly over the baking dish.
  5. Arrange the eggplants in a circle.
  6. Boil the bucatini in salted water until tender and stir in the tomato sauce.
  7. Place half of the bucatini in a baking dish.
  8. Slice the mozzarella into round slices. Grate Parmesan on a fine grater. Place 4 mozzarella slices and some Parmesan cheese in a baking dish.
  9. Put 2 tbsp on top. l. tomato sauce.
  10. Lay out 2 plates of eggplant.
  11. Then add the bucatini, mozzarella, parmesan and tomato sauce again. Top with remaining eggplants and sprinkle with Parmesan.
  12. Spread the remaining tomato sauce evenly. Place the dish in an oven preheated to 180 ° C and bake for 30 minutes.
  13. Cool the finished lasagne and remove from the mold.

Round Bucatini and Eggplant Lasagna



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy

Interesting and very tasty eggplant lasagna. Instead of lasagna sheets, I use bucatini.

Ingredients

Directions

  1. Rinse the eggplants and cut into 4mm thick plates. Sprinkle with salt and let sit for 30 minutes.
  2. Lightly brush the eggplant with olive oil and grill.
  3. Brush a round baking dish with a diameter of 18 cm with olive oil.
  4. Sprinkle breadcrumbs evenly over the baking dish.
  5. Arrange the eggplants in a circle.
  6. Boil the bucatini in salted water until tender and stir in the tomato sauce.
  7. Place half of the bucatini in a baking dish.
  8. Slice the mozzarella into round slices. Grate Parmesan on a fine grater. Place 4 mozzarella slices and some Parmesan cheese in a baking dish.
  9. Put 2 tbsp on top. l. tomato sauce.
  10. Lay out 2 plates of eggplant.
  11. Then add the bucatini, mozzarella, parmesan and tomato sauce again. Top with remaining eggplants and sprinkle with Parmesan.
  12. Spread the remaining tomato sauce evenly. Place the dish in an oven preheated to 180 ° C and bake for 30 minutes.
  13. Cool the finished lasagne and remove from the mold.

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