200°C · 20-35 minAllergens
Gluten
Lactose
Selderij
Ei
Sulfiet
Mosterd
Vegetable Lasagne with Mozzarella
I made this vegetable lasagne years ago when I lived with my family in Mallorca. From roasted vegetables, fresh oregano, lemon thyme, marjoram, and tomatoes, I prepare a rich ratatouille. Between the layers of lasagne sheets and ratatouille, there is a thin layer of ricotta with lemon zest and Parmesan cheese. The mozzarella on top melts beautifully in the oven. Serve with a fresh salad with herbs and pumpkin seeds and homemade dressing.
Vegetable Lasagne with Mozzarella
Tomatoes, mixed salad, aubergine, courgette, mushrooms, bell pepper, red onion, cèpes (porcini), bolete mushrooms, oyster mushrooms, garlic, lemon, fresh basil, chives, lemon thyme, dill, marjoram, oregano, parsley, and rosemary, pumpkin seeds, mozzarella, Parmesan cheese, ricotta, pasteurised free-range egg, fresh lasagne sheets (wheat flour, free-range egg), tomato purée, balsamic vinegar, homemade dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper, and salt), pepper, and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, selderij, soja, sulfiet.
Microwave
Heat the lasagne loosely covered for 4-5 minutes (1 person) to 6-8 minutes (2 or more persons). Serve with the salad and dressing (cold).
Oven — 200°C, 20-35 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). Then heat uncovered for 5-10 minutes. Serve with the salad and dressing (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.