la meilleure lasagne aubergines grillées mozzarella parmesan sauce piquante original cayenne épices montréal

40 minutes • 3 servings

Grilled Eggplant Lasagna

Discover the best lasagna ever, created in collaboration with Sam Di Tomasso (@sam_foodndrinks). Grilled eggplant, Italian sausage meat, a splash of red wine, and a mountain of melted mozzarella and parmesan. The twist? A kick of heat with our Original or Cayenne sauce, and the punch of Montreal steak seasonings. A classic Italian lasagna recipe, with a Firebarns kick!

Ingredients

The flesh of 3 Italian sausages
1/4 cup red wine
1 small onion, finely chopped
1 L of tomato sauce
3 tbsp Cayenne or Original Hot Sauce
1 eggplant, sliced
Olive oil
2 tbsp Montreal steak seasonings
400 g grated mozzarella cheese
Grated Parmesan to taste

Preparation

In a pot or cast iron skillet on the griddle, heat oil and cook the sausage meat, stirring with a wooden spoon until the sausage meat is cooked through.
Add the onions, cook for 2 to 3 minutes and deglaze with the red wine. Scrape off the cooking juices at the bottom of the pan and add the tomato sauce.
On the griddle over medium-high heat, add the oil and the eggplant slices.
Add a drizzle of olive oil and sprinkle with Montreal spices. Cook until the eggplants are nicely grilled on each side.
Assemble the lasagna in a baking dish. Eggplant, grated cheese and tomato sauce. Repeat the steps until the bowl is full and put a good layer of cheese on the last layer.
Bake on high until cheese is golden brown.
Serve with grated Parmesan cheese to taste.