Category: main course
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients:
Serves 4
1 pack lasagne sheets (fresh or oven-ready)
400g tin plum tomatoes
2 carrots
1 courgette
200g fresh spinach
50g closed cup mushrooms
50g ricotta
1 red onion
1 garlic clove
a few leaves of fresh basil
2tbsp cornflour
400ml milk
50g grated emmental
50g grated parmesan
olive oil
1 pack lasagne sheets (fresh or oven-ready)
400g tin plum tomatoes
2 carrots 1 courgette
200g fresh spinach
50g closed cup mushrooms
50g ricotta
1 red onion
1 garlic clove
a few leaves of fresh basil
2tbsp cornflour
400ml milk
50g grated emmental
50g grated parmesan
olive oil
salt and pepper
Preparation:
1. Preheat the oven-grill at 200C
2. Slice the courgette thinly and then cut the slices into 4, slice the mushrooms, chop the fresh basil and grate the carrots
3. Mix all these vegetables into a large bowl and add the tinned plum tomatoes, mashing them roughly
4. Chop the onion and the garlic and add brown them in a frying pan (with a little olive oil) for 3 minutes, before adding them to the vegetable mixture
5. Season with salt and pepper and keep aside
6. In a saucepan, melt the fresh spinach on medium-low heat, along with the ricotta cheese
7. Cover the bottom of an oven-proof dish with lasagne sheets, add half of the vegetable mixture, even it out and place another row of lasagne sheets
8. Cover with the spinach and ricotta mixture, and dispose another layer of lasagne sheets
9. Evenly cover with the rest of the vegetable mixture and top with a final layer of lasagne sheets
10. In a bowl, mix 2 tbsp of cornflour with 100ml milk until smooth
11. In a saucepan, bring the rest of the milk to the boil, reduce heat and tip in the cold milk and cornflour, stirring continuously
12. As soon as a thicker consistency is achieved, remove from the heat, add the grated parmesan and emmental and stir until melted, season with salt and pepper
13. Pour the cheese sauce on the lasagne dish, ensuring it is evenly covered
14. Place in the oven for 25 minutes (or longer, depending on type of lasagne sheets used, refer to cooking instructions on the packet)
2. Slice the courgette thinly and then cut the slices into 4, slice the mushrooms, chop the fresh basil and grate the carrots
3. Mix all these vegetables into a large bowl and add the tinned plum tomatoes, mashing them roughly
4. Chop the onion and the garlic and add brown them in a frying pan (with a little olive oil) for 3 minutes, before adding them to the vegetable mixture
5. Season with salt and pepper and keep aside
6. In a saucepan, melt the fresh spinach on medium-low heat, along with the ricotta cheese
7. Cover the bottom of an oven-proof dish with lasagne sheets, add half of the vegetable mixture, even it out and place another row of lasagne sheets
8. Cover with the spinach and ricotta mixture, and dispose another layer of lasagne sheets
9. Evenly cover with the rest of the vegetable mixture and top with a final layer of lasagne sheets
10. In a bowl, mix 2 tbsp of cornflour with 100ml milk until smooth
11. In a saucepan, bring the rest of the milk to the boil, reduce heat and tip in the cold milk and cornflour, stirring continuously
12. As soon as a thicker consistency is achieved, remove from the heat, add the grated parmesan and emmental and stir until melted, season with salt and pepper
13. Pour the cheese sauce on the lasagne dish, ensuring it is evenly covered
14. Place in the oven for 25 minutes (or longer, depending on type of lasagne sheets used, refer to cooking instructions on the packet)
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