Allergens
Gluten
Lactose
Ei
SulfietVegetable Lasagne with Ricotta
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.
Vegetable Lasagne with Ricotta
tomatoes, aubergine, courgette, mushrooms, bell pepper, white onion, cèpes (porcini), bolete, oyster mushrooms, garlic, fresh lemon thyme, oregano, rosemary, confit lemon, marjoram, mozzarella [lactose, milk], Parmesan cheese [milk], ricotta [lactose, milk], pasteurised free-range egg, fresh lasagne sheets (wheat flour, free-range egg), tomato purée, balsamic vinegar [sulphites], pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, 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 ovenproof 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.
Average weight: 540 g
