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2011-10-09Eggplant Ricotta Lasagna with Arrabiata Sauce: Mozzarella, Ricotta, Tomato Sauce, Frozen Eggplant Cutlets, Pancetta, Dry White Wine, Crushed Red Pepper, Fresh Parsley
Eggplant Ricotta Lasagna with Arrabiata Sauce featuring Sorrento® Mozzarella

Featured Cheese
Sorrento® Mozzarella
Sorrentocheese.com

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Eggplant Ricotta Lasagna with Arrabiata Sauce

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Ingredients

  • 8 oz. Sorrento® Mozzarella, shredded
  • 15 oz. Sorrento® Ricotta
  • 5 cups Tomato Sauce
  • 3 lb. Frozen Eggplant Cutlets
  • 4 oz. Pancetta, diced small pieces
  • 3/4 cup Dry White Wine
  • 1 1/2 tsp Crushed Red Pepper
  • 1/2 cup Fresh Parsley, chopped

Directions

Preheat oven to 400° F.

  1. Bake eggplant per package instructions.
  2. While eggplant bakes, make sauce. Heat pancetta in a medium saucepan on medium heat until rendered and crispy. Add white wine and cook for 2 minutes.
  3. Add red pepper, tomato sauce, and parsley. Simmer for 5 minutes.
  4. Season ricotta with salt and pepper in a small bowl and set aside.
  5. To assemble, spray a 9"x13"-inch baking dish with cooking spray. Spread 1 cup of the sauce on the bottom of the dish. Layer 1/3 of the eggplant, followed by 1/3 of the ricotta, and 1 1/2 cups sauce.
  6. Layer the next 1/3 of the eggplant, remaining ricotta mixture, and 1 1/2 cups sauce.
  7. Top with the remaining eggplant, sauce, and mozzarella.
  8. Cover with aluminum foil. Bake for 40 minutes. Remove foil and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving.

Yield6


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