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Jaspers Pasticcio di Melanzane e Ricotta Recipe

Ingredients

How to make it

  • Heat the olive oil in a large skillet over medium heat. Lightly salt and pepper the eggplant and cook for 4 minutes on each side, until golden brown and fork-tender. Transfer the eggplant to paper towels and pat it dry.
  • Preheat the oven to 350°F.
  • Cook the lasagne noodles according to the package directions. Drain and set aside.
  • Coat the bottom of a 10 by 14 by 3-inch baking dish with the butter. Spread a layer of about one-fifth of the béchamel sauce across the bottom, sprinkle with about 3 tablespoons of the Parmesan, and then lay 6 sheets of lasagne noodles on top. Add one-fifth of the ricotta mixture, then a quarter of the mozzarella, followed by a quarter of the eggplant. Repeat this layering process 3 more times.
  • Spread on a final layer of ricotta and top with the remaining béchamel sauce. Sprinkle with the remaining Parmesan cheese and bake for 45 minutes. Let stand for 10 minutes before cutting. Serve hot.
  • Jaspers Béchamel Sauce:
  • Combine the milk, onion, nutmeg, and pepper in a small saucepan and bring to a boil over moderate heat. Immediately remove the pan from the heat, cover tightly, and set aside for 10 minutes
  • Melt the butter in a heavy 2-quart saucepan over low heat. Remove the pan from the heat and stir in the flour with a wire whisk until you’ve made a smooth roux. Return the pan to low heat, stirring constantly, and cook for 2 minutes, or until the roux foams.
  • Pour the milk mixture into the roux and beat vigorously with a whisk until thoroughly blended. Scrape the sides of the pan to make sure all the roux is incorporated into the sauce.
  • Increase the heat to moderate and, still stirring constantly, cook until the béchamel sauce comes to a boil and thickens enough to coat the wires of the whisk heavily. Reduce the heat and simmer the sauce for 3 to 4 minutes. Remove from the heat and strain the sauce through a fine sieve set over a bowl.

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choclytcandy Dallas, Dallas

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