Vegetable Lasagne with Ricotta and Basil
Vegetable Lasagne with Ricotta and Basil
Why try it: Light but filling, with vibrant Mediterranean flavours – ideal for vegetarians and anyone who loves soft cheese and fresh herbs.
Ingredients (4 servings):
- 9-12 lasagne sheets (Pasta section)
- 400 g ricotta (other curd cheeses)
- 200 g mozzarella, sliced
- 1 can of Pelati tomatoes (canned)
- 1 zucchini, 1 eggplant, 1 bell pepper
- 1 bunch fresh basil
- 2 cloves garlic, 2 tbsp olive oil
Preparation:
- Cut the vegetables into cubes, fry with garlic in olive oil until soft, season with salt and pepper.
- In a baking dish, layer the tomato sauce, layer the lasagne noodles, layer the vegetables, half the ricotta and basil. Repeat, finishing with a layer of tomatoes and mozzarella slices.
- Bake at 180°C for 25–30 minutes until golden brown.
Let rest for 5 minutes, chop more basil and garnish the top.