A combination of eggplant and ricotta yields a light, but still super-tasty lasagna with homemade tomato sauce. Resist the temptation to add olive oil when grilling like slices of eggplant lasagna is even lighter if grilled without anything at all.

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2 cans of diced peeled tomatoes (with liquid)

1 onion

1 celery stalk (½ cup chopped tea)

2 garlic cloves

2 tablespoons of olive oil

1 pinch of pepperoni pepper


2 sprigs of basil

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Peel and finely chop the onion and garlic cloves.

Wash, dry and cut the celery into cubes. You can reserve the leaves in the freezer for a next recipe.

Bring a medium saucepan to medium heat. When heated, drizzle with olive oil, add onion and season with a pinch of salt. Sauté for about 4 minutes, or until it begins to brown. Add the celery and sauté for 2 minutes until wilted.

Add the garlic, pepperoni and stir for 1 minute to perfume.

Add the peeled tomatoes (with the liquid) and mix well. Season with 1 teaspoon of salt, lower the heat and let it cook for 30 minutes, stirring occasionally, until it forms a full-bodied sauce.

Add the basil leaves, turn off the heat and set aside.



400 g ricotta cheese (about 2 crumbly cups)

3 eggs

2 tablespoons of milk

Freshly ground nutmeg

Salt and freshly ground black pepper to taste


In a large bowl, mash the ricotta with a fork and in a small bowl, break one egg at a time and add the ricotta cheese if one is spoiled you will not lose the recipe.

Add milk, season with salt, pepper and nutmeg to taste.

Stir well with a wire whisk to incorporate the ingredients. Reserve.



3 eggplants

½ cup (finely grated) parmesan cheese


Preheat the oven to 200 ° C (medium temperature).
Wash, dry and discard the tip with the eggplant stem.

To make the slices: cut a very thin slice of the eggplant, lengthwise – so you form a support base for the vegetable. Support the cut part on the cutting board and cut each eggplant into thin slices of about 0.5 cm, lengthwise.

Tip: as the eggplant skin is very thick, use a serrated bread knife.

Bring an iron grill to medium heat (if you prefer, use a non-stick frying pan or chopper). When it is very hot, place as many slices as possible next to each other. Let it brown for about 1 minute on each side – do not drizzle with olive oil, so the slices are dry.

Transfer to a platter and repeat with the rest.
To assemble the lasagna: distribute a thin layer of tomato sauce on the bottom of a 32 cm x 22 cm rectangular refractory (or one that holds about 2.5 liters).

Arrange the eggplant slices, one next to the other to make it easier to fit, alternate the direction of the slices, one with the base there and another with the base here.

Cover the eggplants with ¼ of the ricotta filling and drizzle with a little more of the tomato sauce (about ⅓ cup).
Repeat the assembly alternating layers of eggplant, ricotta and tomato sauce.

Cover the last layer with the rest of the ricotta and tomato sauce and sprinkle with the grated Parmesan cheese.
Bake for about 30 minutes, or until browned.

Remove from the oven and wait 10 minutes before cutting to serve so the lasagna is set and it is easier to cut the slices.


Portion and freeze in a microwave-safe container (if you prefer, wrap the portion with aluminum foil). To defrost, the lasagna goes from the freezer to the microwave in the container itself (or unpacked on the serving plate), for 5 minutes at high power.

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