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Sorrentine-Style Lasagne (Lasagne alla Sorrentina)

Ease of preparation:  

Prep Time: 30 minutes

Cook time: 1 hour, 10 minutes

Servings: 4-6

Regions: Campania

Wine pairing: Red

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Ingredients

1-1/2 pounds (2 medium)eggplant
3 tablespoonsextra virgin olive oil
1/2 teaspoonsalt
1 jarBARILLA Italian Baking Sauce
1/2 cupricotta cheese
3eggs, beaten lightly
8 sheetsBARILLA Oven Ready Lasagne
1 poundmozzarella cheese, thinly sliced
3/4 cupgrated Parmigiano cheese
2 tablespoonschopped basil (optional)
1/2 cupbread crumbs


PREHEAT oven to 350 degrees. Peel and cut eggplant into 1/2-inch cubes. Place eggplant on baking sheet and toss with olive oil and salt; bake 20 minutes or until eggplant is softened.
Remove from oven and cool.
STIR together Italian Baking Sauce, ricotta cheese and eggs in medium bowl for sauce mixture; set aside.
SPRAY 13 x 9 x 2 inch baking dish with non-stick cooking spray.
LAYER half of sauce mixture, 4 lasagne sheets, half of eggplant, half of mozzarella cheese, half of Parmigiano cheese and half of basil; repeat layers.
SPRINKLE with bread crumbs. Cover with foil; bake 55 minutes or until heated through and edges are bubbling. Uncover and bake an additional 10 minutes. Let stand 10 minutes before cutting



Substitute 1 jar BarillaItalian Baking Sauce or Marinara Sauce


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