Grøntsagslasagne med citronricotta

Grøntsagslasagne med citronricotta

Til 4-6 personer

Ingredienser:

Ovnbagte aubergineskiver: 

3 auberginer uden stilk

Ekstra jomfruolivenolie

Havsalt

Citronricotta:

750 g ricotta

1 stor håndfuld (30 g) friske basilikumblade

2 usprøjtede citroner

Havsalt og friskkværnet sort peber

Fyld: 

1½ l tomatsauce (hjemmelavet eller færdigkøbt). 

100 g spinat eller grønkål, uden stilke og ribber

2 portobellosvampe, rensede

500 g fuldkornslasagneplader eller glutenfri lasagneplader

500 g cherrytomater

50 g parmesan eller pecorino, revet

Til servering: 

1 stor håndfuld (30 g) frisk basilikum, blade grofthakkede

Fremgangsmåde:

Ovnbagte aubergineskiver:

Varm ovnen op til 220° og læg bagepapir på tre bageplader.

Skær stilken af auberginerne, og skær dem i skiver af 5 mm’s tykkelse på langs.

Læg dem på bagepladerne, pensl begge sider med olie og krydr med salt og peber. Bag dem i 20-30 minutter, eller til de er møre og gyldne. Læg dem til side og lad dem køle af.

Citronricotta:

Hak basilikumbladene groft. Pres saften og riv skallen fra citronerne.

Kom alle ingredienserne i en stor skål, krydr med salt og peber, rør det sammen, og stil det til side. Hak spinat og skær svampe i skiver af 6 mm tykkelse. 

Lasagnen

Fordel 2½ dl tomatsauce i bunden af et ovnfast fad (35 x 25 x 7 cm). Læg et lag lasagneplader ovenpå og derefter et lag af citronricottaen og aubergineskiverne.

Gentag processen, så der dannes et andet lag og tilsæt halvdelen af svampene og spinaten efter auberginen.

Slut af med at fordele 5 dl tomatsauce over spinaten.

Halver cherrytomaterne, og arrangér dem med den skårne side opad ovenpå tomatsaucen. Riv 2/3 af osten, og drys udover lasagnen.

Bag i 40-45 minutter, eller til pastaen er mør, og overfladen gylden.

Servér drysset med basilikum og mere revet ost.

Hentet fra www.isabellas.dk

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