Tomato-Ricotta Lasagna

Ingredients

• 300 g whole‑grain lasagna sheets
• Salt
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 2 cans peeled tomatoes
• Pepper
• 1 tsp dried thyme
• 0.5 tsp Dried oregano
• 40 g Butter
• 40 g wheat flour type 1050
• 0.5 l milk (3.5% fat)
• 200 g ricotta
• 250 g mozzarella
• 80 g Parmesan

Instructions

1. 1.

   Cook lasagna sheets in plenty of boiling salted water until al dente, drain, rinse with cold water and let drain.

2. 2.

   Peel and chop onions and garlic, sauté in hot oil until translucent. Add tomatoes and simmer for about 20 minutes. Season with salt, pepper, thyme and oregano.

3. 3.

   In a pot melt butter, whisk in flour, cook lightly, then gradually add milk while stirring. Stir in ricotta and season with salt and pepper. Slice mozzarella into rounds. Grate Parmesan.

4. 4.

   Spread a layer of béchamel sauce on the bottom of a baking dish. Fold one slice of mozzarella into a lasagna sheet and layer alternately with tomato sauce and béchamel. Sprinkle the top with grated Parmesan.

5. 5.

   Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 3) for about 30 minutes until golden brown.