A light spring dish with the perfect wine accompaniment
This springtime aubergine lasagne with ricotta and parmesan combines creamy textures with Mediterranean flavours. The light sweetness of the aubergines, combined with a spicy tomato sauce and creamy ricotta, results in an elegant yet down-to-earth dish. A fresh, fruity Cabernet Sauvignon brings out the flavours of this lasagne. Find out here which wines go perfectly with this springtime main course!
Which wines go best with aubergine lasagne with ricotta & parmesan?
Aubergines have a slightly sweet, earthy flavour, which is accentuated by roasted aromas. Combined with a fruity tomato sauce, creamy ricotta and spicy Parmesan, the result is a multi-layered interplay of flavours. The perfect wine to go with it should have a fine balance between fruit, spice and acidity so as not to mask the flavours, but to emphasise them.
A Cabernet Sauvignon with soft tannins and a juicy fruit structure is ideal. The dark fruit flavours (blackberry, black cherry, cassis) complement the sweetness of the aubergines, while fine herbal notes and subtle wood barrel aromas perfectly accompany the Mediterranean herbs and Parmesan. The pleasant acidity of the wine ensures a harmonious freshness that does not make the dish seem too heavy.
1. cabernet sauvignon from Tuscany (Italy)
- Why? Tuscan Cabernet Sauvignon is often blended with Sangiovese, which gives it an elegant, spicy flavour. The acidic structure provides freshness, while flavours of dark berries and Mediterranean herbs perfectly complement the spiciness of the lasagne.
- Recommended region: Bolgheri, Maremma
2. cabernet sauvignon from California (USA)
- Why? The juicy fruit flavours and soft tannins of a Californian Cabernet Sauvignon emphasise the roasted flavours of the aubergines and the tomato sweetness, while fine vanilla and oak wood notes form a harmonious combination with the Parmesan.
- Recommended region: Napa Valley, Sonoma
3. cabernet sauvignon from Chile (Colchagua Valley)
- Why? Chilean Cabernets are often somewhat fresher and offer dark fruit and a cool minerality that balances the creamy ricotta filling.
- Recommended region: Colchagua Valley, Maipo Valley
The recipe:
Spring eggplant lasagna with ricotta & parmesan
Cooking utensils
- 1 Cutting board & knife
- 1 Large frying pan or grill pan
- 1 Small saucepan for the sauce
- 1 Casserole dish (approx. 20×20 cm)
- 1 Grater for the parmesan
Ingredients
For the eggplant lasagna:
- 2 medium-sized eggplants
- 200 g Ricotta
- 50 g Parmesan, freshly grated
- 6 Lasagne sheets
- 1 EL Olive oil
- Salt & pepper to taste
For the tomato sauce:
- 1 Tin of chopped tomatoes (400 g)
- 1 small onion, finely chopped
- 2 Garlic cloves, chopped
- 1 TL dried oregano
- 1 TL dried basil
- 1 TL Sugar
- 50 ml Red wine (ideally Cabernet Sauvignon)
- 1 EL Olive oil
- Salt & pepper to taste
Preparation
Prepare the eggplants:
- Cut the eggplants into thin slices, sprinkle with salt and leave to stand for 10 minutes. (Reduces bitterness)
- Pat dry with kitchen paper and fry in a pan with olive oil.
Prepare the tomato sauce:
- Sauté the onions and garlic in olive oil.
- Deglaze with red wine, then add tomatoes, herbs and sugar.
- Simmer on a low heat for 15 minutes, season with salt and pepper to taste.
Layer the lasagna:
- Pour a layer of tomato sauce into the casserole dish.
- Alternate layers of lasagne sheets, eggplants and ricotta.
- Sprinkle with parmesan and bake in the oven at 180°C (top/bottom heat) for approx. 30 minutes.
Serve:
- Leave the lasagne to rest for 5 minutes, then garnish with fresh basil.
Recommended side dishes
- Fresh rocket salad with balsamic dressing
- Crispy ciabatta
- Grilled vegetables
