200°C · 15-30 minAllergens
Gluten
Lactose
Ei
SulfietPumpkin Ricotta Lasagne
The recipe for this vegetarian lasagne comes from Mark, one of my chefs. I roast the pumpkin gently in the oven and then mix it with ricotta, fresh sage, and nutmeg. This creates a savoury yet sweet layer between the fresh lasagne sheets and the reduced tomato sauce. On the side, I prepare an Italian salad with pickled yellow beetroot, sweet cherry tomatoes, fresh basil, and kalamata olives. Buonissimo!
Pumpkin, tomatoes, courgette, yellow beetroot, white onion, cherry tomatoes, garlic, fresh basil, sage, kalamata olives, capers, nutmeg, Parmesan cheese, ricotta, fresh lasagne sheets (wheat flour, free-range egg), tomato purée, white wine vinegar, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, sulfiet.
Microwave
Heat the lasagne loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the lasagne covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g