Blueberry lasagna

Ingredients for 4 servings:

• 50 g butter
• 50 g flour
• 500 ml milk
• 250 g ricotta
• 2 eggs
• 300 g blueberries
• 500 g cherry tomatoes
• 250 g fresh Parmesan cheese
• Lasagna sheet(s)
• Cinnamon
• Honey (habanero honey) or 1 chili pepper
• powdered sugar
• olive oil
• mint
• Thyme
• oregano
• nutmeg
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Vegetarian lasagne with a difference

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 make a roux. Stir in lukewarm milk until smooth. Bring the sauce to a boil briefly and season with salt, pepper, and nutmeg. Mix the ricotta with the eggs until smooth. Add 50g of grated Parmesan cheese. Season with cinnamon, habanero honey, and mint. Carefully fold the blueberries and cooled tomatoes into the ricotta mixture. In an ovenproof dish, layer the ingredients like a classic lasagna. Start with a layer of béchamel sauce, then add the lasagna sheets and ricotta mixture. Stir the remaining Parmesan cheese into each layer of béchamel sauce and finish with a generous sprinkle of Parmesan cheese. Bake the lasagna in the oven at 180°C for at least 20 minutes.