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Vegetable and Ricotta Lasagne

Ingredients
Preparation
1 hr 10 mins Cook Time
1 hr 10 mins Cook Time
  • Pre-heat the oven to 190°C, 375°F, Gas Mark 5.

  • Heat a grill pan, brush the slices of courgettes and aubergine with the oil and cook for 6-7 minutes, turning occasionally until each side is chargrilled.

  • Place half the courgettes, aubergine and tomatoes in the bottom of an ovenproof dish.

  • In a bowl mix the ricotta, Garlic Granules and Basil together. Season to taste.

  • Layer half the lasagne slices on top of the vegetables, spoon the ricotta cheese mixture on top, layer the remaining vegetables on top and add the lasagne slices.

  • Stir the Thyme, Oregano and Nutmeg into the white sauce. Pour over the lasagne sheets.

  • Bake for 30-45 minutes in the oven until slightly golden on top.

Nutrition information

(Amount per serving)

  • Energy: 275 Fat: 11g
  • Saturates: 7.7g Fiber: 2.9g
  • Carbohydrate: 15.5g

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