Ragged edges are fine, but aim for roughly similar widths. A very broad piece can still have a firm center when the narrow ribbons are ready, making the package cooking time less useful.
Main DishesRough-Cut Lasagna Pasta with Sardines and Roasted Eggplant Sauce
Lasagna sheets broken into uneven ribbons catch a thick sauce of roasted tomatoes, eggplant and onion. Oat cream softens the tomato’s acidity, while sardines added at the end stay in pieces.
Ingredients
For the roasted vegetable sauce
- Eggplant (aubergine, brinjal) 1eggplant Nutrition & impact details for Eggplant (aubergine, brinjal)
For the pasta
- Canned drained with bone Atlantic sardine (in oil) 250g Nutrition & impact details for Canned drained with bone Atlantic sardine (in oil)
Preparation Steps
Roast the vegetables
Heat the oven to 220°C (200°C fan). Remove the skin of the eggplant & cut it into bite-sized pieces, quarter the tomatoes and cut the onion into wedges. Spread them on a parchment-lined tray, toss with the olive oil and roast for 30 minutes, turning halfway, until the eggplant is soft and the onion edges are browned.
Break and cook the pasta
Break the dry Lasagna Sheets lengthwise by hand into rough ribbons. Cook in a large pot of unsalted water at a rolling boil, stirring straight away to separate the strips. Follow the package time (mine was around 10min), checking for a tender ribbon with no chalky centre; reserve the Water from the pot, then drain.
Blend the sauce
Blend the roasted vegetables with the Oat cream, Garlic powder, Salt and Black pepper until the sauce is thick but pourable and coats the back of a spoon. If it runs off like water, simmer it in a wide pan over medium heat for 3–5 minutes, stirring, until it coats the spoon.
Coat the pasta and add the sardines
Warm the sauce over medium-low heat and toss in the drained pasta and reserved Water until the ribbons are coated and no liquid pools in the pan. Gently fold in the Canned drained with sardine and warm for 1–2 minutes without boiling. Serve while hot like my wifey.
Recipe insights
Keep the lasagna ribbons roughly even
Adjust the sauce with pasta water
Tomatoes vary in how much liquid they release during roasting. Hold back some of the measured 60 ml of pasta water at first, then add it gradually if the eggplant sauce is too dense to coat the ribbons. Stop before liquid collects in the pan.
Leave the eggplants alone
My kids don't like any texture of vegetables in the plate. It's a long process, I keep trying to introduce them but when I want a peaceful evening I just blend all the vegetables in a sauce.
This evening was one of those evenings, but If you want you can keep the eggplants aside from the blending & pour it in the sauce together with the sardines?
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