Yield: Yields three lasagne of four ample servings each.
This Sicilian recipe from Catania, called lasagna alla Catanese, is typical of eastern Sicily. Its flavors are luscious, fanciful, and somewhat over the top, reminiscent of the best puttanesca. Roasting the eggplant takes some time, especially if you have one oven, not two, but it’s time largely unattended. You can also pan fry the eggplant or grill it.
Make Ahead Tips
The baked lasagna freezes beautifully and will last for months in the freezer. After baking, cool completely on a rack before freezing. Defrost frozen lasagna overnight in the refrigerator and then bake at 400°F for about 1 hour. Check that the center of the lasagna is heated through by poking it with a knife or metal skewer and then feeling that the metal is hot.
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I haven't made this for years but this morning I bought three lovely Sicilian eggplant at the farmers market. I googled the recipe and found it immediately. This is such a great dish.
One of my all time favourites, I've been happily making this for years!
terrific. add 8oz sliced mushrooms to the sauce. I use 3 8x8 glad pans. this then needs about 1.5 lb of noodles (2 12 oz boxes).
Very good but did take alot of time and attention. I also added some hot itallian sausage to the sauce since I can't have the fish. Very tasty and makes lots!
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