Curly Lasagna with Grilled Eggplant, Ricotta & Tomato

Serves: 4
Classification: Pasta

Preparation Time: 30 mins
Cooking Time: 60 mins


San Remo Curly Lasagna 8.80oz

Olive oil
1 garlic clove, crushed a little
28 oz Tomato passata or puree
Salt & pepper
3 large eggplants, sliced lengthways and lightly salted
9 oz fresh ricotta
1 cup semi dried tomatoes, cut in halves
1 cup grated parmesan
½ cup torn basil leaves

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  1. Pre heat oven to 350 °F.
  2. Heat 1 tablespoon of olive oil to a large pan, add garlic and cook for 2 to 3 mins. Add tomato passata then fill half the jar with water and add to the pan.
  3. Bring to the boil and simmer for 10 minutes, stirring occasionally and then turn off. Add salt and pepper to taste.
  4. Rinse the eggplants and dry with paper towel.
  5. Heat a griddle pan or BBQ grill to high and lightly oil the eggplant slices. Grill on each side for 2 to 3 mins.
  6. To assemble, take a baking dish and cover base with enough tomato passata to form a thin layer.
  7. Cover with a layer of curly lasagna sheets and cover the sheets with just a little passata.
  8. Tear pieces of eggplant and lay over the sheets. Scatter ricotta and some pieces of semi dried tomato over the eggplant. Sprinkle parmesan and basil leaves to finish layer.
  9. Repeat the layering process until 4 layers have been made, finishing with passata, ricotta and parmesan.
  10. Bake for 40 mins in moderate oven or until the lasagna is golden on top and cooked through.

© San Remo Macaroni Company Pty Ltd 2018
The Copyright for this recipe has been assigned to and is held by San Remo.

Curly Lasagna with Grilled Eggplant, Ricotta & Tomato
Main course