Ricotta and Camembert Lasagna

  • Difficulty: Basic
  • 50 minutes
  • 4 servings
Ricotta and Camembert Lasagna

A spin-off from the classic recipe, this lasagna is perfect if you’re planning on taking a small break from meat. You can replace it with ricotta cheese and still enjoy a delicious lasagna. Serve it with marinara sauce between the layers and some extra Camembert on top for extra flavor.

Ingredients

1 tablespoon vegetable oil
5 garlic cloves, thinly sliced
1 cup canned tomatoes
5 ounces of ricotta
salt
pepper
2 egg yolks
4 lasagna sheets
2 ounces of camembert, sliced
¼ cup parmesan, shredded

Steps

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the garlic and then the canned tomatoes. Cook the sauce for 2-3 minutes, until it reduces.
  3. Separately, add the ricotta in a large bowl. Season it with salt, pepper, and add the egg yolks. Mix until smooth.
  4. Preheat the oven to 400°F/200°C.
  5. Grab a rectangular glass baking dish and evenly spread 1 tablespoon of cooked tomato sauce on its bottom.
  6. Add 1 sheet of lasagna, 2-3 tablespoons of tomato sauce, and 1/3 of the ricotta mixture. Continue layering the lasagna, until you’ve used up all of your ingredients.
  7. Top the final lasagna sheet with the remaining tomato sauce, camembert, and the shredded parmesan.
  8. Slide the lasagna into the oven and cook it for the next 30 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *