Blueberry Lasagna
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g butter
- 50 grams flour
- 500 ml milk
- 250 g ricotta
- 2 egg (s)
- 300 g blueberries
- 500 g cherry tomato (s)
- 250 g parmesan, fresher
- Lasagne plate (s)
- cinnamon
- Honey (habanero honey) or 1 chilli pepper
- powdered sugar
- olive oil
- mint
- thyme
- oregano
- nutmeg
- salt
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes, place them on a baking sheet and sprinkle with salt, powdered sugar, thyme and oregano. Drizzle with olive oil and caramelize in the oven at 160 ° C.
- For the béchamel sauce, melt the butter and create a roux. Stir in lukewarm milk until you get a smooth sauce. Bring the sauce to the boil briefly and season with salt, pepper and nutmeg.
- Mix the ricotta with the eggs to form a smooth cream. Add 50 g grated parmesan cheese. Season with cinnamon, habanero honey and mint. Carefully fold the blueberries and the cooled tomatoes into the ricotta mixture. Layer the ingredients in a baking pan like a classic lasagna. Start with a layer of béchamel sauce, place the lasagne plates and ricotta mixture on top. Put the rest of the parmesan in each layer of bechamel sauce and finally sprinkle with enough parmesan.
- Bake the lasagne in the oven at 180 ° C for at least 20 minutes.
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