Best 3 Triple Cheese Aubergine Lasagne Recipes

TRIPLE CHEESE & AUBERGINE LASAGNE

Steps:

• First, make the tomato & aubergine sauce. Heat 1 tbsp of the oil in a large non-stick frying pan and cook the aubergine in 3 batches, adding 1 tbsp oil for each batch. They should be softened and lightly golden.
• Add the remaining oil to the pan and cook the onions for 5 mins until softened. Stir in the garlic, cook for 1 min more, then return the aubergine to the pan with the tomatoes, tomato purée, sugar and chilli flakes. Bring just to the boil, then turn down to a simmer and cook for 10 mins. Take off the heat, stir in the basil and soy sauce, and season to taste.
• Mix together all the ingredients for the ricotta filling, season and set aside - or cover and leave in the fridge if making in advance. Both the aubergine and the ricotta sauce can be chilled for up to 2 days.
• For the cheese sauce, add all the ingredients to a pan and cook over a medium heat, stirring all the time, until it thickens and the cheese has melted, then turn down the heat to low and cook for another 5 mins. Season to taste.
• Heat oven to 180C/160C fan/gas 4. To assemble the lasagne, spoon half the aubergine mixture into the bottom of a large baking dish. Top with a layer of lasagne sheets, then spread over a ricotta layer. Add another layer of lasagne sheets, followed by the remaining aubergine mixture and another layer of lasagne sheets. Pour over the cheese sauce (it can now be frozen for 1 month - defrost before cooking). Bake in the oven for 50 mins-1 hr until golden and heated through.

TRIPLE MEAT LASAGNA

Steps:

• Pre-heat oven to 350 degrees. Put ricotta cheese into mixer on low. While ricotta is mixing, brown ground sausage and place in med mixing bowl.
• Boil water for noodles. Add olive oil and salt to water.
• Add 1/2 Mozzarella/Italian cheese to ricotta and continue to mix on low. Brown ground beef/turkey while this is mixing. Add ground meat to ground sausage.
• Add water to noodles and cook to package directions. Add the other half of cheese when mixture becomes evenly blended.
• Add eggs, parsley, and oregano to cheese mixture, then drain noodles.
• Begin to layer your ingredients in 13 x 9 x 2 inches glass baking pan. Start with sauce to prevent noodles from sticking and crisping to the bottom. Then do a layer of noodles, then the cheese mixture.
• Lay out the pepperoni in rows following the pasta line. Try to space out according to how you will cut the lasagna. Sometimes,for convenience, we mix the tomato sauce with the meat mixture, if so, save about a 1/2 cup of sauce for the top. If you decide not to mix, then you will just have an extra step in the layering with meat, then sauce.
• Repeat layering until you reach the top layer. The top should have noodles, then simply sauce (without meat). Sprinkle top with Parmesan cheese.
• Put in oven for 30-45 minute Remove from oven and let sit for 5-10 minutes (good time to pop in some garlic bread) then serve.

TRIPLE-CHEESE EGGPLANT (AUBERGINE) PARMIGIANA

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.