Vegetable Lasagne with Ricotta

I made this vegetable lasagne years ago when I lived with my family in Mallorca. I prepare a rich ratatouille from roasted vegetables, fresh oregano, lemon thyme, marjoram, and tomatoes. 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.

Tomatoes, aubergine, courgette, mushrooms, bell pepper, fennel, celery, pointed cabbage, red onion, cèpes (porcini), bolete, oyster mushrooms, garlic, red chili, fresh basil, lemon thyme, marjoram, oregano, rosemary, preserved lemon, capers, mozzarella, Parmesan cheese, ricotta, pasteurised free-range egg, fresh lasagne sheets (wheat flour, free-range egg), tomato purée, balsamic vinegar, white wine vinegar, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, selderij, sulfiet.

Microwave

Heat the lasagne loosely covered for 4-5 minutes (1 person) to 6-8 minutes (2 or more persons).

Oven — 200°C, 25-35 minMarleen's choice

Preheat the lasagne covered with an oven-safe plate or aluminium foil for 20 minutes (1 person) to 30 minutes (2 or more persons). Then heat uncovered for 5-10 minutes. Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy99,59 kcal

Protein5,75 g

Fat4,2 g

of which saturated1,91 g

Carbohydrates8,51 g

Dietary fibre1,74 g

Salt0,38 g

Average weight: 540 g

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Sunday 2 August

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