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Moussaka with goat Ricotta and ripe Mozzarella

Recipe by: Michelle B.


2 Eggplants

1 Zucchini

1 onion

1 bunch of parsley

3 garlic cloves

3 tablespoons Italian oregano

4 tablespoons of olive oil

1 tablespoon of butter

1 can of tomato paste

2 pounds of tomato

goat ricotta cheese

Ripe cow mozzarella cheese

Salt and pepper


for the sauce

  1. Finely chop the onion and garlic cloves.
  2. Grate the raw tomatoes to separate the pulp from the skin.
  3. In a pan, pour the 4 tablespoons of olive oil and add the onion.
  4. When the onion is soft, add the garlic and oregano. Sauté for 5 minutes.
  5. Add the grated tomatoes and mix all the ingredients.
  6. Bring to a boil until the tomato is cooked through and the ingredients are in a harmonious texture.

For the lasagna

  1. Peel the aubergines and the succhini and then cut into 1 cm thick slices.
  2. Put the aubergine flakes in a strainer. Add salt and let them rest for at least 30 minutes to release the water.
  3. Rinse the eggplant flakes and dry them afterwards.
  4. In a bowl, mix the goat ricotta cheese with finely chopped parsley.
  5. Grate the mozzarella cheese to have all the ingredients ready to assemble the lasagna.
  6. Preheat the oven to 250°F and grease a pan with the tablespoon of butter.
  7. To assemble the lasagna you must place: 1. layer of aubergines, 2. layer of ricotta with parsley, 3. layer of sauce, 4. layer of mozzarella cheese.
  8. Repeat the layers until the top of the mold is filled.
  9. You can create separate eggplant layers and succhini layers or you can mix eggplant and succhini in the same layer.

Tip: You can add ground beef or mushrooms to the tomato sauce.