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This is the first exclusive Fonderia’s recipe we publish, something delicious we call Melagna. It’s layered like light lasagne (without besciamelle or ricotta) and it is extremely easy to make.

First prepare a simple sugo (gravy, tomato sauce, however you like to call it) which means sauté chopped garlic, chopped carrots and a minced onion in extra-virgin olive oil until the onion is glassy and the garlic light yellow (soffritto). Add the tomato puree, salt, pepper, and a pinch of peperoncino (red pepper flakes). Stir often and allow it to simmer for 30 minutes. 

Notice that we haven’t told you precisely how much onion or garlic or seasoning to use: it depends on your taste and how many people you are serving. Keep tasting it until you get the perfect combination. You may sauté ground beef with the soffritto if you wish or keep it a vegetarian dish. Add basil or oregano or parsley if you like them but try to use fresh herbs.

While the sugo is cooking, slice one large eggplant, season it, and fry it. It should take about 30 minutes. Now you are ready to make the Melagna.

Take a baking dish and spread enough sauce to cover the bottom. Arrange a layer of eggplant over the sugo, top it with shreded mozzarella and grated parmigiano. Spoon more sugo over it, and arrange a layer of oven-ready dry lasagne over the sauce. Repeat layers, use a lot of sugo and top everything with the remaining mozzarella and parmigiano. Bake it in a preheated oven for 45 minutes. Done!

The great thing about Melagna is that like its parents Lasagne and Eggplant Parmigiana it can be cut into portions and frozen so you can eat it whenever you wish. Our advise: make a very large Melagna or two, you won’t regret it.



Español: Un plato de lasaña.
Date 15 February 2009, 16:28
Source mum's lasagne
Author jules / stonesoup