Vegetable Lasagne with Fresh Basil
with mascarpone sauce, courgette & carrot
For even tastier lasagne, you can make this recipe the day before you intend to eat it. This way, the sauce will be less runny, and the flavours will be even more intense.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
Fresh lasagne sheets
(Contains: Tarwe, Ei, Gluten May be present: Gluten, Haver, Mosterd, Soja, Gerst)
½ piece
Onion
½ piece
Courgette
½ piece
Carrot
200 g
Passata
1 piece
Garlic
5 g
Fresh basil
(May be present: Selderij)
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
½ sachet(s)
Sicilian-style herb mix
25 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
Not included in your delivery
50 milliliters
Water for the sauce
1 tablespoon
Olive oil
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Chop the onion and crush or mince the garlic.
- Thinly slice the courgette.
- Transfer the courgette to a parchment-lined baking sheet and drizzle with olive oil.
- Season with salt and pepper, then roast in the oven for 8 - 10 minutes.
- Be sure to keep the oven on to use again later for the lasagne.
- Finely dice the carrot in the meantime.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the garlic, onion and carrot for 6 - 7 minutes, seasoning with salt and pepper.
- Stir in the passata, the sugar, the Sicilian-style herbs and the water for the sauce (see Tip).
- Allow to simmer for 3 - 4 minutes, then stir in the mascarpone.
Tip: after adding the passata, fill the empty pack with the water for the sauce. Shake well before pouring the water into the pan, so as to easily clean the pack and get all of the passata.
- Pour a shallow layer of sauce into an oven dish, then cover this with some of the lasagne sheets.
- Spread some sauce over the lasagne sheets, then place some courgette slices on top of that.
- Repeat so as to use all the ingredients, then finish with a layer of sauce.
- Scatter over the grated cheese and the mozzarella.
- Bake the lasagne in the oven for 25 - 35 minutes.
- Finely chop the basil in the meantime.
- Let the lasagne rest for 3 minutes before serving. Garnish the lasagne with the basil.
