Vegetable and Ricotta Lasagne

Vegetable and Ricotta Lasagne

Vegetable and Ricotta Lasagne

Cook Time
1 Hour 10 Minutes
  • 450 gram courgettes, sliced

  • 1 tablespoons Garlic Grinder

  • 1 tablespoons Dried Basil

  • 200 gram aubergine, halved and sliced

  • 1 tablespoons olive oil

  • 300 gram ripe tomatoes, sliced

  • 250 gram ricotta cheese

  • 6 lasagne sheets

  • ½ teaspoon Dried Thyme

  • ½ teaspoon Oregano

  • ¼ teaspoon Ground Nutmeg

  • 600 millilitre white sauce

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Schwartz product packaging

Product Information

£ 2.48/unit,40g
Dried Basil

Product Information

£ 1.69/unit,10g
Dried Thyme

Product Information

£ 1.69/unit,11g

Product Information

£ 1.69/unit,7g
Ground Nutmeg

Product Information

£ 1.73/unit,32g


  • 1 Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
  • 2 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.
  • 3 Place half the courgettes, aubergine and tomatoes in the bottom of an ovenproof dish.
  • 4 In a bowl mix the ricotta, Garlic Granules and Basil together. Season to taste.
  • 5 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.
  • 6 Stir the Thyme, Oregano and Nutmeg into the white sauce. Pour over the lasagne sheets.
  • 7 Bake for 30-45 minutes in the oven until slightly golden on top.