Vegetarian Tomato Ricotta Lasagna

Ingredients

• 350 g whole wheat lasagna sheets
• Salt
• 1 kg ripe beef tomatoes
• 400 g mozzarella
• 0.25 bunch basil
• 4 tbsp olive oil
• pepper (ground)
• 100 g vegetarian hard cheese
• 300 g ricotta
• 100 g whipping cream

Instructions

1. 1.

   Cook the lasagna sheets according to package instructions in plenty of salted water, then shock them in cold water and lay them out side by side on a kitchen towel.

2. 2.

   Briefly steep the tomatoes over hot water, cool, peel, quarter, seed, and chop. Drain the mozzarella and cut into small cubes. Wash the basil, shake dry, and finely chop. Mix tomatoes with mozzarella, basil, and oil, seasoning with salt and pepper.

3. 3.

   Grate the hard cheese, then mix 60 g of it with ricotta and cream, seasoning with salt and pepper.

4. 4.

   Layer alternating sheets, tomato filling, and ricotta mixture in a baking dish. Finish by sprinkling remaining cheese on top. Bake in a preheated oven at 200 °C (160 °C fan; gas: level 3) for about 25 minutes until golden.

5. 5.