Lasagne Tricolore

Name: Lasagne Tricolore
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 700 g Courgette; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 1 TABLESPOON dried basil; 1 can(s) (850 ml, 800 g) peeled tomatoes; 2 Onions; 2 Garlic cloves; 50 g Butter or margarine; 50 g Flour; 1 TABLESPOON Tomato paste; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 2 TABLESPOONS Ketchup; 3 Eggs (size M); 125 g Whipped cream; 250 g Ricotta; 175 g medieval Gouda cheese; 9 Lasagne sheets; 7-10 Tbsp Grease; 7-10 Tbsp Basil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

700 g Courgette
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
1 TABLESPOON dried basil
1 can(s) (850 ml, 800 g) peeled tomatoes
2 Onions
2 Garlic cloves
50 g Butter or margarine
50 g Flour
1 TABLESPOON Tomato paste
7-10 Tbsp Sweet peppers
1 pinch Sugar
2 TABLESPOONS Ketchup
3 Eggs (size M)
125 g Whipped cream
250 g Ricotta
175 g medieval Gouda cheese
9 Lasagne sheets
7-10 Tbsp Grease
7-10 Tbsp Basil

Directions

1
Clean, wash and thinly slice the zucchini. Heat 1 tablespoon of oil in a large frying pan, fry the zucchini for about 3 minutes, turning them over a medium heat. Season with salt, pepper and basil. For the tomato sauce puree the tomatoes. Peel and finely dice the onions. Peel garlic and chop finely.
2
Melt the fat in a saucepan. Sauté onions and garlic in it until translucent, dust with flour and sauté. Add tomato paste and gradually deglaze with tomatoes, stirring constantly. Bring to the boil. Season to taste with salt, pepper, paprika, sugar and ketchup. Put eggs, cream and ricotta in a mixing bowl and mix with the whisks of the hand mixer. Season with salt and pepper. Grate the Gouda finely. Grease an ovenproof dish. Spread a thin layer of ricotta ice cream on the bottom of the mould. Place three lasagne plates next to each other on top.
3
Put eggs, cream and ricotta in a mixing bowl and mix with the whisks of the hand mixer. Season with salt and pepper. Grate the Gouda finely. Grease an ovenproof dish. Spread a thin layer of ricotta ice cream on the bottom of the mould. Place three lasagne plates next to each other on top. Pour half of the tomato sauce on top, spread half of the courgettes evenly on the tomato sauce. Sprinkle with 1/3 of the cheese and drizzle ricotta sauce over it. Repeat the process and sprinkle the top lasagne plates with the rest of the ricotta sauce and sprinkle the rest of the cheese. Bake the lasagne in a preheated oven (electric: 175 °C/ gas: level 2) for 45-50 minutes. Remove from the oven and serve garnished with basil as desired
4
Pour half of the tomato sauce on top, spread half of the courgettes evenly on the tomato sauce. Sprinkle with 1/3 of the cheese and drizzle ricotta sauce over it. Repeat the process and sprinkle the top lasagne plates with the rest of the ricotta sauce and sprinkle the rest of the cheese. Bake the lasagne in a preheated oven (electric: 175 °C/ gas: level 2) for 45-50 minutes. Remove from the oven and serve garnished with basil as desired
5
With 6 people: