SBS Food

www.sbs.com.au/food

Lasagne alla norma

Lasagne alla norma is a traditional dish that originates from the region of Sicily, Italy. It is a classic vegetarian lasagne recipe that is made with layers of pasta, a rich tomato sauce, creamy ricotta cheese and fried eggplant slices.

  • serves

    4-6

  • prep

    20 minutes

  • cook

    45 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

20

minutes

cooking

45

minutes

difficulty

Easy

level

Stream free On Demand

Thumbnail of Cooking With Colour

Cooking With Colour

Watch The Full Episode Here
G
Watch The Full Episode Here
G

Ingredients

  • 1 tbsp olive oil, plus ½ cup for frying
  • 4 garlic cloves, sliced
  • 1 litre tomato passata
  • 2 cups loosely packed basil leaves
  • salt and black pepper
  • 4 eggplants, sliced into 1 cm rounds
  • 500 g ricotta
  • 300 ml thickened cream
  • 400 g instant lasagne sheets
  • ½ cup grated parmesan cheese
  • 1 cup grated tasty or mozzarella cheese

Instructions

  1. Preheat your oven to 180˚C. Heat 1 tbsp oil in a medium saucepan over medium heat. Add the garlic and cook, for 1 minute, or until fragrant. Add the passata and a few torn basil leaves. Season with salt and pepper and cook, covered, on low heat for 15 minutes, or until slightly thickened.
  2. Meanwhile, heat 1-2 large frying pans over medium heat. When warmed, fry the eggplant slices in olive oil until lightly browned on each side. Transfer cooked slices to a plate and repeat until all the eggplant is fried.
  3. In a large bowl, whisk the ricotta and cream together until well combined. Bring a large pot of water to the boil and season with salt. Cook the lasagne sheets for 5 minutes until slightly softened.
  4. Spread a little of the tomato sauce in the base of a 25 cm x 35 cm baking dish and place a layer of pasta on top. Layer tomato sauce, eggplant rounds, ricotta and top with lasagne sheets. Repeat with remaining layers, finishing with a layer of tomato sauce. Sprinkle with the parmesan and tasty cheese. Pour 2 tbsp of water into the dish around the edges of the lasagne and place a toothpick in the centre of the lasagne to keep the foil from sticking to the cheese. Cover with foil and bake for 35 minutes.
  5. After 35 minutes, switch the oven to the grill setting. Remove the foil and grill for 10 minutes or until the cheese is browned.
  6. Remove from the oven and allow to stand for 10-15 minutes, then scatter with the remaining basil leaves and serve.
 

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at .
• Get the show recipes, articles and more.

• Cook more Adam Liaw recipes.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Cooking With Colour

Cooking With Colour

Watch The Full Episode Here
G
Watch The Full Episode Here
G

Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
Watch nowOn Demand
Follow The Cook Up with Adam Liaw Series
Published 17 November 2023 10:22am
By Adam Liaw
Source: SBS



Share this with family and friends