Vegetarian Lasagna
very easy
1 mins
1 mins
Ingredients
- 7-10 Tbsp Pour 4 pers
- 500 g de feuilles de lasagnes
- 200 g de mascarpone
- 300 g de ricotta
- 20 cl single cream
- 1 jar of tomato confits
- 7-10 Tbsp ½
- 7-10 Tbsp ½ bunch of chives
- 7-10 Tbsp ½ bouquet de cerfeuil
- 7-10 Tbsp ½ bouquet de persil plat
- 400 g of cooked tomato sauce
- 100 g de parmesan
- 7-10 Tbsp huile d'olive
- 7-10 Tbsp sel et poivre
Directions
- 1
1 Wash, dry and pluck the herbs, and chop them. Grate the Parmesan cheese, mix 40 g with the herbs and ricotta. Drizzle with oil and season with salt and pepper. Cover and store in a cool place.
- 2
2 Boil the lasagna for 30 seconds, immerse it in ice-cold water and drain it on a clean cloth. In a saucepan, mix the cream with the mascarpone. Reduce by 1/3, stirring. Add the remaining Parmesan cheese.
- 3
3 Preheat the oven to 150 °C (Th 5). Place a layer of lasagne in an oiled baking dish. Spread half of the tomato sauce on top. Cover with lasagna and then with ricotta cheese with herbs.
- 4
4 Make a new layer of lasagne, place the candied tomatoes on top and again lasagne. Pour the remaining tomato sauce and then the mascarpone with cream. Bake for about 30 minutes, the top should be gratinéed.
More Delicious Recipes
