Grilled Eggplant, Ricotta and Tomato Curly Lasagne

Cook Time 1 hours 45 mins

Servings 6


1 packet San Remo Instant curly lasagne
1 x 375ml can Ardmona tomato puree
3 large eggplant, sliced lengthways and lightly salted
½ cup extra virgin olive oil
250g fresh ricotta
½ cup basil leaves
1 cup semi dried tomatoes, cut in halve
1 garlic clove, crushed a little
Salt & pepper
1 cup parmesan, grated


Preheat oven to 180°C.

Heat olive oil in a large pan, add garlic and cook for 2-3 minutes. Add tomato passata to pan and fill half the jar with water and add to the pan.

Bring to the boil and simmer for 10 minutes and then turn off. Add salt and pepper to taste.

Rinse the eggplants and dry with paper towel.

Heat a griddle pan or BBQ grill to high and lightly oil the eggplants. Grill on each side for 3 minutes. Place eggplants onto a plate.

To assemble, take a baking dish and cover base with enough tomato passata.

Cover with a layer of lasagne sheets and cover the sheets with just a little passata.

Tear pieces of eggplant and lay over the sheets. Scatter ricotta over the eggplant and pieces of semi dried tomato. Sprinkle parmesan and basil leaves to finish layer.

Repeat the layering process until 4 layers have been made.

Finish with a layer of pasta on top and spoon over remaining passata.

Spoon on remaining ricotta and finish with parmesan over the top.

Bake for 30-40 minutes in moderate oven or until the lasagne is golden and cooked through.


Grilled Flat Iron of Beef, Celery, Blue Cheese Dressing


Grilled Eggplant Salad with Tahini Dressing