🍝 Vegetarian Tomato Ricotta Lasagna

Name: Vegetarian Tomato Ricotta Lasagna
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g whole wheat lasagna sheets; salt; 1 kg ripe beefsteak tomatoes; 400 g mozzarella; 0.25 bunch basil; 4 tbsp olive oil; pepper (from the mill); 100 g vegetarian hard cheese; 300 g ricotta; 100 g whipping cream

632 kcal · 30 min · 4 servings

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Ingredients

350 g whole wheat lasagna sheets
salt
1 kg ripe beefsteak tomatoes
400 g mozzarella
0.25 bunch basil
4 tbsp olive oil
pepper (from the mill)
100 g vegetarian hard cheese
300 g ricotta
100 g whipping cream

Instructions

1. Preheat the oven to 200 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced).
2. Cook the lasagne sheets in plenty of salted water according to the package instructions until al dente.
3. Immediately shock the pasta in cold water to stop the cooking process.
4. Lay the cooled sheets side by side on a kitchen towel to dry.
5. Peel the tomatoes by pouring boiling water over them briefly and removing the skin.
6. Quarter the cored tomatoes and chop them into small pieces.
7. Cut the drained mozzarella into small cubes.
8. Wash the basil, shake it dry, and chop it finely.
9. Mix the tomatoes, mozzarella, basil, and oil together in a bowl.
10. Season the tomato mixture with salt and pepper to taste.
11. Grate the hard cheese finely.
12. Mix 60 grams of the grated cheese with the ricotta and the cream.
13. Season the ricotta cream with salt and pepper.
14. Layer the pasta, tomato mixture, and ricotta cream alternately in a baking dish.
15. Sprinkle the remaining grated cheese over the top layer.
16. Bake the lasagna for about 25 minutes in the preheated oven.

Nutrition per serving

kcal: 632
Protein: 31 g · Fett/Fat: 37 g · Carbs: 44 g