Vegetable and Ricotta Lasagne

1 hrs 10 mins Cook Time
1 hrs 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.