- Ready in: 1 h e 30 min.
- Ingredients for : 4 servings
- Difficulty: Average
- 350 g of Lasagnacce Soldano
- 200 g of eggplants
- 200 g of zucchini
- 400 g of firm, ripe tomatoes 1 bunch of basil
- 1 bunch of basil
- 1 onion
- 7 tablespoons of extra virgin olive oil
- 3 tablespoons of grated Parmesan cheese
- 100 g of Emmental cheese
- 1 red pepper
- Salt and pepper
Cut off the ends of the eggplant, wash, dry and cut into strips, sprinkle them with a pinch of salt and let stand for 30 min to lose the vegetation water.
Meanwhile, coarsely chop the Emmental cheese and set it aside. Clean the pepper, wash and cut into strips. Cut off the ends of the eggplant, wash and cut into slices. Peel the onion and finely chop it. Parboil the tomatoes in boiling water, drain them and peel the skin and seeds, then chop the pulp roughly.
Put a tablespoon of oil in a pan and fry the strips of pepper: season with a pinch of salt and cook for 5-6 minutes.
Put 4 tablespoons of oil in a saucepan and let cook the onion, zucchini and eggplant; brown them for 3-4 minutes, then add the peppers and tomatoes, continue the cooking for 15-20 minutes, season with salt and pepper and at the end of cooking add the chopped basil.
Cook the pasta, drain it "al dente" and season with two-thirds of vegetable sauce and grated Parmesan cheese; place it in layers in a casserole brushed with the remaining oil, alternating with layers of meat sauce and emmental and ending with the cheese; put in the oven at 190°C for 10 minutes, until the surface becomes slightly browned and serve hot or warm as required.