Name: vegetable and ricotta lasagne recipe | Schwartz
Cook time: 1 h 10 min
Cuisine: Italian,
Ingredients: 450 g courgettes, sliced; 1 tbsp Garlic; 1 tbsp Basil; 200 g aubergine, halved and sliced; 1 tbsp olive oil; 300 g ripe tomatoes, sliced; 250 g ricotta cheese; 6 lasagne sheets; ½ tsp Thyme; ½ tsp Oregano; ¼ tsp Nutmeg Ground; 600 ml white sauce; Schwartz Sea Salt and Black Pepper to season

Garlic Grinder

Product Information

£3.00/unit, 40g

Out of Stock

Vegetable and Ricotta Lasagne

Cook Time

1 Hour 10 Minutes

Ingredients

13

Ingredients

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

COOKING 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.