Single-serve eggplant lasagna with ricotta cream

I have to say that lasagnas are my weakness, in all their versions, meat, salmon and spinach or vegetable,... They all seem fantastic and delicious to me.

I know each of us has a favorite Italian dish and we all make it our own at home; this is the case with the lasagna I bring you today, a vegetable lasagna, a dish I craved constantly when I was pregnant, a simple-to-prepare yet delicious dish.

In my version of vegetable lasagna the vegetable that takes center stage is eggplant, ideally accompanied by a flavored tomato sauce, of course with basil, and for that creamy element this dish always has I opted for a ricotta cream that suits it perfectly. Will you dare to make it? You can't miss it, also in individual portions in the platos Revol that make it irresistible.

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

Ingredients (for 4 people)

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

For the ricotta cream:

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

Preparation

1. Preheat the oven to 180ºC.
2. Arrange the eggplants in the Le Creuset grill griddle, brush with olive oil and bake for 60 minutes.
3. While the eggplants roast, heat two tablespoons of extra virgin olive oil in our skillet by Le Creuset, lightly brown the garlic and then add the chopped onion, sweat it well. Next add the white wine and cook until the alcohol evaporates.
4. Next add the tomato paste, cook for a few seconds and add the crushed tomatoes and dried oregano, cook for about 15 minutes or until the volume has reduced by half. Season with salt and pepper and set aside.
5. Once the eggplants are roasted, remove from the oven, let cool slightly, with the help of a knife open them and with a spoon remove the flesh onto a plate, chop it and add it to the tomato sauce we prepared. Mix well and adjust salt and pepper again. Set aside.
6. In a bowl place the ricotta, Parmesan, 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 platos Revol, ideal for this use, start with a layer of eggplant, cover with ricotta sauce and a sheet of pasta, make another identical layer and finish with a layer of eggplant, cream and finally, instead of pasta cover with the shredded mozzarella cheese.
8. Bake and cook for 30 minutes. Remove from the oven once the time has passed and the mozzarella has browned.

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

I love preparing lasagnas individually, fantastic to serve on the plate with a salad or with whatever side you prefer. This is not a heavy version and I know you're going to love it. Have you already noted the ingredients? And have you got the Revol plates ready?