Lasagna with ricotta and an eggplant sauce

by: Alessandra Lauria

  • Preparation 60 min
  • Portions 6 pers.

Ingredients needed

For the lasagna:

  • 16 Favuzzi sheets of lasagna
  • 500 g fresh ricotta, sliced or cut into chunks
  • 480 ml Favuzzi Sicilian style tomato sauce
  • 480 ml Favuzzi Passata strained tomatoes
  • 50 g freshly grated parmesan
  • 40 ml Favuzzi Robust intensity extra virgin olive oil
  • 1 clove of fresh garlic (medium size)
  • Fresh basil 
  • A pinch of Favuzzi Fleur de sel
  • Freshly ground black pepper to taste (I happen to like it very peppery!)
  • 27 cm x 20 cm baking dish


For the bechamel sauce:

  • 600 ml milk of your choice (I use a good quality, full fat milk)
  • 40 g Favuzzi “00” flour
  • 40 g unsalted butter
  • A pinch of nutmeg (or as needed depending on how strong it is!)
  • A pinch of Favuzzi Fleur de sel  

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Steps of preparation

For the bechamel:

  1. Melt the butter into a pot and add the flour, a bit at the time, while whisking and stirring constantly until a paste is formed.
  2. Pour the milk (preferably at room temperature) while continuing to stir as the sauce thickens. Note: make sure to prevent clumps in the sauce and keep it much more liquid than you would for other recipes. 


For the lasagna:

  1. Add the garlic in the saucepan and let it infuse with the olive oil for a couple of minutes. Then add the passata strained tomato sauce. Fill half the bottle with water to extract as much of the sauce from the bottle as possible and add it to the preparation. Cook for 10 minutes. 
  2. Add the Sicilian eggplant sauce and cook at low heat for just 5 more minutes, since the sauce is pre-cooked. Once again, fill half the bottle with water to extract as much of the sauce from the bottle as possible and add it to the preparation.
  3. Once the sauce and the bechamel are ready, it is time to assemble the lasagna following this order per layer, up to 4 layers until you reach the top of your oven dish: tomato sauce, lasagna, tomato sauce, bechamel, sliced ricotta, parmesan, a few basil leaves. Note: do not condense the lasagna; it needs a little room for the sauce to bubble in the oven as it cooks.
  4. Place the lasagna in a preheated oven and let it cook for 20 minutes at 180oC (350oF).  
  5. Cover the lasagna with an oven paper roll, and for a crispy top, remove it a few minutes before the lasagna is done cooking. 
  6. Serve hot and enjoy!

« Tip: Prepare your mise en place by weighing all your ingredients and adding them into small jars or bowls. This way, it will be easier to manage the assembling and cooking process.  »

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