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Socca Lasagna

by Luc Salsedo

Home » Socca Lasagna

Seasonality: Fall and winter

Difficulty : Easy

Vegetarian: Yes

Ingredients :

  • 1 bottle of SoccApéro®.
  • 1 eggplant caviar

  • Ricotta

  • Chanterelle mushrooms

  • Olive oil

  • Salt and pepper

  • Parmesan

Recipe :

  • Mushrooms: In a hot pan, brown the mushrooms in a little olive oil. Salt and pepper and set aside.


  • The cream: Mix the jar of ricotta with the jar of eggplant caviar. Salt and pepper, set aside.


  • Lasagna: Prepare your pancakes with the bottle of SoccApéro®. In a pancake pan, make 4 thin pancakes and set aside.


  • Assembly: On the first socca pancake, generously spread the ricotta and eggplant caviar mixture. Add a few spoons of pan-fried mushrooms and a little Parmesan. Cover with the second pancake and repeat the process until the last pancake will cover the lasagna.


  • Sprinkle with Parmesan and enjoy immediately!

Chef’s suggestion: Let your imagination run wild …

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