Aubergine Lasgne with Ricotta and Spinach, and Lentil Bolegnese (V)

Okay this is fairly complicated with quite a few stages but if you are looking for something special or for a family occasion then this is really worthwhile.

Ingredients

Lentil Bolognese - Always use Green or Brown lentils, Garlic, Tin Toms, Puree, veg stock, herbs, onions.

3 Aubergines
Ricotta
Eggs
Parmesan Cheese
Spinach

Method - Lentil Bolognese.

Rinse your lentils, boil for fifteen mins with a bay leaf, or so until cooked but not falling apart. Make a ragu in your normal way and add the lentils and allow to simmer.

Aubergines

Rinse thinly sliced Aubergines for ten mins, dry with kitchen roll and put in an oiled tray in a very hot oven for about twenty minutes until they have taken a little colour, see pic below.

Filling

Beat two eggs in a bowl, season, add 250ml Ricotta, lots of grated Parmesan, mix. Remove about a third and set aside.

Steam the Spinach, a packet, allow to cool, squeeze the juice out and chop. Add to the main bowl of Ricotta mixture.

Time to combine

Put a thick layer of Lentil Bolognese into a large dish, cover with a layer of Aubergines. Cover with a layer of Ricotta and Spinach cover with a layer of Aubergines. Cover with the remaining Ricotta mixture.

Put in the oven for roughly 20 mins at 180.

Buon Appetito