Ravioli Eggplant Lasagna
30 min
Veggie
142908
For 2 Portions
230 g
tomato puree
230 g
vegetarian ravioli
90 g
ricotta
30 g
Parmesan
14 g
basil, fresh
2
egg, medium
1
mozzarella
1/2
eggplant
2 tbsp
olive oil
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended).
3. Wash and slice eggplant into approx. 1/4” thick slices.