On this weeks podcast I had the pleasure of interviewing
Stef Drezga of Chefs Mandala, creator of the Pastaficio Mandala line of gourmet pasta sauces,
., while I was making a lasagna in my studio kitchen. The sauces are made in Italy using all authentic ingredients> The kitchen had a wonderful aroma from the sauces, it smelled like I was in Italy. Italian olive oil, Italian tomatoes, Italian lemons, Italian eggplants, yum!
So for the lasagna I made in my podcast we used the Eggplant Parmesan Sauce and the Lemon Basil Sauce. The eggplant is from Sicily and the lemons in the Lemon Basil Sauce are authentically from Sicily. You can be your own chef in your kitchen with these sauces! I used an authentic Sicilian Cacciocavallo cheese in the lasagna to make it as close to Sicily as we could get…
Here is the recipe for the
Eggplant Cacciocavallo Lasagna
1 pound of dried or fresh lasagna pasta
1 jar of Lemon Basil Sauce from Chefsmandalagourmet.com
1 jar of Eggplant Parmesan Sauce from chefsmandalagourmet.com
8 ounces of Cacciocavallo or scamorza or mozzarella cheese
1/4 cup olive oil
1 fresh eggplant sliced thin
Drizzle olive oil in a baking pan, place first layer of lasagna, place slices of eggplant to cover lasagna, then spoon lemon basil sauce then slices of cheese, drizzle with olive oil. Then top with a layer of pasta, eggplant slices, eggplant parmesan sauce, cheese slices, drizzle olive oil and repeat until all slices of lasagna are used. Top the lasagna with eggplant slices ,then half lemon basil sauce and half eggplant parmesan sauce, slices of cheese, drizzle with olive oil. Bake at 375 for 35 minutes. If you are using fresh pasta bake at 400 degrees for 35 minutes. Serve with extra sauce on top or on the side and a fresh garnish of parsley.
Listen to The Maria Liberati Show..where food meets art ,travel and life! Heard anywhere podcasts are heard..
You can see this weeks episode on video on The Maria Liberati Show YouTube channel also!
