Vegetarian herb lasagne

Name: Vegetarian herb lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Federation mixed herbs (e.g. parsley, basil, chives, chervil); 100 g Parmesan cheese; 2 TABLESPOONS Oil; 200 g Ricotta cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Whipped cream; 100 ml Vegetable broth; 100 g Mascarpone; 150 g dried tomatoes in oil; 12 Lasagne sheets; 400 g ready tomato sauce (glass); 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Federation mixed herbs (e.g. parsley, basil, chives, chervil)
100 g Parmesan cheese
2 TABLESPOONS Oil
200 g Ricotta cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Whipped cream
100 ml Vegetable broth
100 g Mascarpone
150 g dried tomatoes in oil
12 Lasagne sheets
400 g ready tomato sauce (glass)
7-10 Tbsp Grease

Directions

1
Wash the herbs, shake dry and pluck off leaves, chop finely. Grate the parmesan. Mix half of the parmesan with the herbs, oil and ricotta, season with salt and pepper
2
Mix cream, stock and mascarpone in a pot, bring to the boil. Remove from heat and stir in the remaining Parmesan. Drain the tomatoes
3
Line a greased casserole dish with 3 lasagne sheets, place half of the tomato sauce on top, cover with lasagne sheets. Add the ricotta mixture, cover with lasagne sheets, spread dried tomatoes on top, cover with remaining lasagne sheets. Spread the rest of the tomato sauce and cream mixture on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes