Ingredients
Ingredients for 10 servings:
- 1kg Ardo Creamy spinach
- 1.5kg Ardo grill mix à la Siciliana
- 500g Ardo Sofritto Mix
- 20g Ardo Garlic diced
- 250g Tricolore lentils mix
- 20g Ardo Provence herb mix
- ½ L vegetable stock
- 1L passata
- 200g tomato puree
- 30 lasagna sheets
- 300g prosociano
- 1 dl olive oil
- Pepper & salt
Allergens
Gluten
Milk
Preparation
- Stir-fry the soffritto, provence herb mix& garlic in some olive oil, add stock, passata and tomato puree and let simmer till tender and season with pepper & salt.
- Put the grill mix alla Siciliana on an oven tray, season pepper and salt and drizzle with olive oil. Oven bake for 6-8 minutes at 200°C
- Defrost the creamy spinach.
- Compose the lasagna in an oven tray by putting different layers of lasagna sheets, tomato sauce, grilled vegetables and creamy spinach. Finish with some prosociano.
- Oven bake for 35-45minutes at 180°c
Ardo products used in this recipe
