Triple Cheese Aubergine Lasagne Recipes

Steps:

• Preheat oven to 350F degrees.
• Heat olive oil in a large skillet over medium heat.
• Saute mushrooms, garlic and onion until limp about 5-8 minutes.
• Add turkey and saute until meat is cooked through.
• Stir occasionally to break up any clumps.
• Add tomatoes, white wine, herbs and balsamic vinegar.
• Cook stirring frequently until mixture thickens, about 15-20 minutes.
• Stir in sun dried tomatoes and season with salt and pepper.
• Let cool slightly.
• Combine ricotta, egg and goat cheese mixing until smooth.
• Grease a baking dish or lasagna pan.
• Spread half the meat mixture over the bottom of the pan.
• Place eggplant slices over top overlapping slightly.
• Cover the eggplant with 1/3 of the mozzarella slices.
• Top with the remaining meat mixture.
• Cover with eggplant slices then top with the ricotta mixture.
• Cover with 1/3 of the mozzarella then top with remaining eggplant slices.
• Layer remaining cheese on top then sprinkle with the Parmesan cheese.
• Bake for 40 to 50 minutes or until dish is bubbly and top is nicely browned.
• Let sit 15 minutes before serving (very important).

Steps:

• For the sauce, heat the oil in a large pan over a medium heat and fry the garlic for 1 min until golden. Add the sugar and vinegar, simmer for 30 seconds, then add the tomatoes. Season with salt and return to a simmer. Bubble for 10 mins, then remove from the heat and set aside. Can be prepared up to two days ahead and chilled.
• Heat a griddle or large frying pan over a medium-high heat. Brush the aubergine slices on both sides with the olive oil and season with a little salt, then griddle in batches until the slices are softened and slightly charred (ensure the heat isn't too high or the aubergine will char before it softens). Transfer the cooked slices to a plate as you go.
• To assemble, lay a third of the aubergine slices over the base of a rectangular or square gratin dish, then pour over a third of the sauce. Scatter with a small handful of both cheeses (you'll want to keep most of the cheese for the top) and half the basil, then top with half the lasagne sheets. Repeat once more, then finish with a final layer of aubergines topped with the rest of the sauce. Scatter over the remaining cheese. After leaving to cool completely, the dish can be covered and chilled for up two days or frozen for up to three months. Defrost fully before cooking.
• Heat the oven to 200C/180C fan/gas 6. Put the dish on a baking tray and bake for 30 mins until the cheese is golden and the sauce is bubbling at the edges. Leave to cool for at least 10 mins, then scatter with the reserved basil and serve. The cooked lasagne will keep frozen for up to three months, covered with foil. Defrost thoroughly, uncover and bake as stated above. Or to cook from frozen, bake at 180C/160C fan/gas 4 for 40 mins. Remove the foil, turn the oven up to 200C/180C fan/gas 6 and bake for a further 30 mins.

Steps:

• If you're a fan of salting eggplant to remove possible bitterness, proceed.
• I try to purchase the youngest, freshest eggplant I can and skip that step, finding that it actually seems to contribute to the eggplant's ability to soak up oil.
• Preheat oven to 350 degrees F.
• Mix the ricotta, mozzarella cheese and 1/4 cup of the Parmesan cheese.
• Mix in egg and basil.
• In a large skillet, quickly saute eggplant in 4 tablespoons.
• of olive oil, browning each side.
• Repeat with remaining eggplant slices; add more olive oil if necessary.
• In a 9x13 inch baking dish, spread 1 1/2 cups of marinara sauce.
• Arrange a single layer of eggplant slices on top of the sauce.
• Top eggplant with half of the cheese mixture.
• Repeat layering until all of the eggplant slices and cheese mixture are used.
• Pour the rest of the marinara sauce on top of the layered dish, and sprinkle with remaining Parmesan cheese (and some extra mozzarella, if you like).
• Bake until sauce is bubbly, about 30 to 45 minutes.