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Lasagna with ricotta pesto filling

(0)
55 Min
 
portions
13 %

Carbs

10 %

Fats

6 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 2392 g
Energy 629 kJ / 151 kcal 15032 kJ / 3591 kcal
Sat. fat 3 g 62 g
Unsat. fat 5 g 104 g
Fibre 3 g 51 g
Salt 200 mg 4763 mg
Units:
 
  • 300 ml
    Tap water
  • 264 g
    Mushrooms, brown, Italian, or Crimini, raw
  • 260 g
    Lasagna
  • 165 g
    Parmesan
  • 165 g
    Mushrooms, maitake, raw
  • 165 g
    Mushrooms, oyster, raw
  • 165 g
    Mushrooms, portabello, raw
  • 165 g
    Mushrooms, white, raw
  • 165 g
    Cherry tomato red
  • 65 g
    Onions
  • 20 ml
    Vegetable stock
  • 14 ml
    Olive oil extra-virgin
  • 10 g
    Garlic
  • 10 g
    Parsley
  • 1 g
    Thyme
  • 460 g
    Ricotta pesto
  • 2.4 kg
    Total recipe weight

Equipment

1 x Cast iron casserole , 1 x Plastic cutting boards , 1 x Chefs knives , 1 x Sauce pans , 1 x Hand blender , 1 x Griddles
Method

Preparation time

10 Min

Cooking time

45 Min

Show pictures

1

  Heat the oven to 170  °C / 338 °F and prepare the ricotta pesto. 

2

Chop all the mushrooms into slices and the onions into fine cubes. Cruch /peal /chop the garlic and finely chop the parsley. Finaly pick the thyme leaves from its stem. Finaly cut the cherry tomatoes in halves.

3

 Place the sauce pan on medium heat, add the olive oil and stir fry the mushrooms with the garlic and onions  for 3 - 4 minutes until slightly coloured. Add the vegetable stock, thyme, parley and the tap water. Bring to a simmer, add the ricotta pesto and season with salt and pepper.

4

Building the lasagna;

1ste layer sauce - cherry tomatoes - grated parmezaan & lasagna

Repeat 1ste layer 2-3 times and finish with the topping

Topping last layer sauce -  cherry tomatoes & grated parmezaan

(make sure you save enough ingredients for the last lay so that it is compleetly coverd)

5

Bake the lasagna in the oven for 40 - 50 minutes until cooked and golden brown.

Tips

1

Use fresh lasagne, this will spead up your cooking time and taste even better!

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