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Vegetable and Ricotta Lasagne
Ingredients
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450 gram courgettes, sliced
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1 tablespoons Garlic Grinder
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1 tablespoons Dried Basil
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200 gram aubergine, halved and sliced
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1 tablespoons olive oil
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300 gram ripe tomatoes, sliced
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250 gram ricotta cheese
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6 lasagne sheets
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½ teaspoon Dried Thyme
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½ teaspoon Oregano
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¼ teaspoon Ground Nutmeg
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600 millilitre white sauce
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 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.
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