Vegetable and Ricotta Lasagna
Portions:
18Preparation Time:
Cooking Time:
Ingredients
- 200 g of Arctic Gardens Chunky Carrots
- 200 g of Arctic Gardens Diced Yellow Carrots
- 300 g of Arctic Gardens Diced Parsnips
- 300 g of Arctic Gardens Diced Red Peppers
- 300 g of Arctic Gardens Assorted Peas
- 300 g of Arctic Gardens Whole Leaf Spinach
- 120 ml of extra virgin olive oil
- Salt to taste
- 1,8 kg of egg pasta lasagna sheets, blanched
- 2,5 L of béchamel sauce, hot
- 900 g of ricotta
- 500 g of mozzarella, grated
- 200 g of parmigiano reggiano, grated
- 50 g of butter
- 300 g of tomatoes, chopped
Preparation
- Sauté vegetables in olive oil and season.
- Mix ricotta with Béchamel sauce, then add vegetables.
- In a 2” buttered casserole dish, spread a bit of the Béchamel sauce on the bottom, then cover with a layer of egg pasta.
- Add more sauce (about 1/5 of the mixture) and sprinkle with mozzarella and parmigiano reggiano (about 1/5 of cheese).
- Repeat for 5 more layers.
- Scatter a few shavings of butter on top and cook in the oven at 200°C for 45 minutes.
- When done, let stand for 15 minutes.
- Cut into 18 equal portions and serve.
Chef’s comments:
Egg pasta sheets can be replaced with whole wheat pasta.
