Tomato and Aubergine Lasagna with Goat Cheese

Serves N/A
Prep Time 25 mins
Cooking 15 mins
Level low


  • 200g Ġibniet Friski tal-Ħanini
  • 600g Brunġiel, imqatta' ħxuna ta' 1ċm
  • 150g sliced 1cm thick Tomatoes
  • 200g Zalza tat-tadam tal-Mayor
  • Ftit nagħniegħ frisk
  • 1 Sliced Onion
  • 60g parmesan cheese
Drizzle the Aubergines with oil, grill from both sides on a hot grill and once browned place them on a kitchen towel to absorb the extra oil. Sauté the onion, garlic and then simmer the tomato salsa in. Layer the vegetables like a lasagna, starting with the tomato sauce, aubergines, mixed goat cheese, mint leaves and tomato than repeat again. Finish the top with tomato sauce and parmesan, bake on high temperature until browned and then allow to set for 2 hrs in the fridge and serve topped with rocket leaves, parmesan shavings and olive oil. Ricetta ta’ Aceline Media

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