Individual lasagna with eggplant and ricotta cream

I have to say that I lose lasagna, in all its versions, meat, salmon and spinach or vegetables... They all seem fantastic and delicious.

I know that we each have a favorite Italian dish and that at home we make versions of it in our own way, this is the case of the lasagna that I bring you today, a vegetable lasagna, a dish that I craved all the time when I was pregnant, A simple dish to prepare as well as delicious.

In my version of vegetable lasagna, the vegetable that has the leading role is the aubergine, ideally accompanied by a flavored tomato sauce, of course, with basil and for that creamy part that this dish always has, I opted for a ricotta cream that goes well with hair. Do you dare to prepare it? You can't miss it, also in an individual version in the Revol dishes that make it irresistible.

Rectangular Le Creuset grill grill , Pallarès carbon steel knife , Revol round porcelain plate and round Evolution Le Creuset cocotte

Ingredients for 4 people)

• 3 medium eggplants
• 1 finely chopped onion
• 2 garlic cloves finely chopped
• 400 ml crushed tomato
• 1 tablespoon concentrated tomato
• 125ml white wine
• 1 bunch fresh basil chopped
• 8 sheets of fresh lasagna pasta - cut to the shape of the mold if necessary -
• 1 teaspoon dried oregano
• 150 g grated mozzarella cheese
• extra virgin olive oil
• Salt
• Pepper

For the ricotta cream:

• 250g ricotta
• 100ml cream
• 100 g grated Parmesan cheese
• 2 eggs
• Salt
• Pepper
• Nutmeg

Elaboration

1. Preheat the oven to 180ºC.
2. Arrange the aubergines on the Le Creuset grill , brush with olive oil and bake for 60 minutes.
3. While the aubergines are roasting, we heat two tablespoons of extra virgin olive oil in our Le Creuset skillet , lightly brown the garlic and then add the chopped onion, sauté well. Then add the white wine and cook until the alcohol evaporates.
4. Next we add the concentrated tomato , cook for a few seconds and add the crushed tomato and dried oregano, cook for about 15 minutes or until the volume has reduced by half. Season and reserve.
5. Once the aubergines are roasted, remove them from the oven, let them cool slightly, with the help of a knife we ​​open them and with a spoon we remove the meat to a plate, chop it and add it to the tomato sauce that we have prepared. Mix well and season again with salt and pepper. We booked.
6. In a bowl we have the ricotta cheese, Parmesan cheese, cream and eggs, mix well and season with salt, pepper and nutmeg.
7. Once we have everything ready, we will assemble our lasagnas in four Revol dishes , ideal for this use, we start with a layer of aubergine, cover with ricotta sauce and a sheet of pasta, make another equal layer and finish with a layer of aubergine, cream and Finally, instead of pasta we cover with grated mozarella cheese.
8. We put in the oven and cook for 30 minutes. Remove from the oven once the time has passed and the mozzarella cheese has browned.

Round Revol porcelain plates , Pallarès carbon steel knife and Le Creuset rectangular grill grill

I love to prepare the lasagna individually, fantastic to present on the plate with a salad or with the accompaniment that you fancy the most. This is not a heavy version and I know you are going to love it. Do you already have the ingredients written down? And the Revol dishes prepared?