recipes

Aubergine and Tomato Lasagne with Saffron Custard

This might seem like a posh vegetarian lasagne but other than the pinch of saffron, it has ingredients that are available in a local supermarkets. Add some cooked minced beef to the tomato sauce for more traditional lasagne.

Serves 6

Ingredients

• 2 medium aubergines, cut into 1cm slices
• Roma Olive Oil for sautéing
• 5-6 Roma Organic lasagne sheets

For the Tomato Sauce

1. 3 tbsp Roma Extra Virgin Olive Oil
2. 2 large onions, minced
3. 3 cloves garlic, minced
4. ½ tsp chopped herbs e.g. thyme, sage, marjoram
5. 1.2kg Roma Chopped Tomatoes
6. Salt and pepper, to taste
7. Sugar (if necessary)

For the Saffron Custard

1. Pinch saffron
2. 3 tsp hot water
3. 2 eggs
4. 200g ricotta cheese
5. 300ml milk or cream (or a blend of both)
6. 100g Parmesan cheese, grated
7. Salt and pepper to taste
8. 10 large basil leaves
9. 100g grated mozzarella cheese
10. 30cm x 20cm baking dish

Method

1. Preheat oven to 180°C / Gas 4.
2. Place the saffron with the hot water in a small bowl.
3. Drizzle olive oil in the frying pan and when the pan is very hot, add a single layer of aubergine and fry until golden. Turn and repeat - each slice should be golden brown and tender. Transfer to a plate lined with kitchen paper. Repeat with remaining aubergine, adding more oil if necessary.
4. Heat olive oil in saucepan, add the onion and herbs and sauté over low heat for 7-10 minutes, until soft. Add the garlic in for the last minute and stir. Add tomatoes, increase the heat, and simmer for about 15 minutes, until thickened. Season with salt, pepper, and, if necessary, sugar.
5. In the meantime, beat the eggs, then add ricotta, milk, saffron water, parmesan, salt, and pepper.
6. Spread a layer of tomato sauce on the bottom of the baking dish, and then cover with an overlapping layer of aubergine. Sprinkle with salt, pepper, and half of the basil (torn into pieces). Top with mozzarella, spread another layer of tomato sauce over, place 5 or 6 lasagne sheets on top, then another layer of aubergine and basil, then the rest of the tomato sauce. Carefully spread the ricotta/saffron custard on top.
7. Bake for about 40 minutes, or until golden and slightly puffy. Remove from oven and let cool for 5 minutes.