Vegetable lasagna
90 min

Allergens:
Ingredients for 5 portions
Calculate portions
Egg lasagne
15.0 ud
Basic ratatouille
5.0 ud
Small aubergine
0.4 kg
Natural mushrooms
0.5 kg
Sterilised milk
1.5 l
Estaber C707, TABERNER
60.0 g
Intense olive oil
0.06 l
Tomato sauce
0.5 l
Dried thyme leaves
0.5 g
Dry basil
0.5 g
Onion
0.175 kg
Green pepper
0.175 kg
Courgette
0.175 kg
Tomato
0.1 kg
Onion
0.167 kg
Garlic, bulb
0.267 ud
Green pepper
0.1 kg
Diced tomato
0.667 kg
Sunflower oil
0.017 l
Elaboration
- Cook the pasta in plenty of boiling salt water (10 litres per 1 kilo of pasta) for about 10 minutes (or as indicated by the manufacturer). Cool in cold water, drain and spread out on slightly greased trays.
- Make a ratatouille.
- Cut the aubergine into slices lengthwise and grill them. Sautee the filleted mushroom. Season both and cool.
- Mix the oil and the binder in equal parts with the mixer as if it were a cold roux.
- Boil the milk and texture it by adding the cold roux and stirring with a wooden spoon. Add salt, white pepper and nutmeg. Let it cool.
- Make the tomato sauce.
HOW TO PLATE UP
- Cover the base of the tray with tomato sauce, place a sheet of lasagne + the corresponding part of ratatouille + a sheet of lasagne + slices of roast aubergine and sautéed mushrooms.
- Sprinkle with the aromatic herbs, add the last lasagne sheet and cover with the cold bechamel.
- Sprinkle with grated cheese, (this must not exceed 2/3 of the capacity of the tray in total).
- Seal and put into the valvo pack.
- Pasteurize at 93°C for 40 minutes.
- Turn (the temperature in the core of the product is less than 8 ºC (in less than 2 hours)) and store at 3 ºC.
REGENERATION
- Regeneration means that the heart of the product must reach at least 65°C.
- The large trays should be put in a mixed oven, which has a 100% humidity function, at 90 ºC for 30 minutes.
- The individual portion trays can be heated in the microwave for 5 minutes at maximum power.
- They can also be regenerated removed from the trays on an oven proof tray at 130°C for 20 minutes.
Nutritional information (1 portion)
Energy
538.35
kcal
Carbohydrates
52.29
g
Proteins
18.75
g
Lipids
27.5
g
Fiber
6.39
g
Saturates
8.84
g
Monounsaturated fatty acids
12.32
g
Polyunsaturated fatty acids
3.83
g
Cholesterol
42.08
mg
Calcium
541.26
mg
Iron
4.31
mg
Zinc
20.02
mg
Vitamin A
148.79
ug
Vitamin C
100.65
g
Folic acid
132.37
ug
Salt (Sodium)
358.08
mg
Sugars
21.66
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
- Milk
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Sándwich
- Main course
- Salads
- Legumes
- Meats
- Pizzas, patty
- Bread and pastries
- Dessert
- Shellfish
- Ice creams and sorbets
- Birds
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Pasta
- Burguers
- Pastries
- Finger foods
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Tratamiento de la leche
- Denominación
- Additional culinary preparation
- Production site
- Curación
- Texture
- Coagulación
-
Maridaje bebida
- Bougogne passetoutgrains
- Cerveza densa
- Cotes de Rousillon
- Creams suaves
- Graves
- Cerveza rubia
- Garnatxa
- Sweet white wine
- Cava brut nature
- Fino
- Cava
- Acid and young white wine
- Cratf beer
- Fresh and young
- Blanco seco de fermentación o crianza en barrica
- Champagne
- Jérez seco
- Beer with body and high graduation
- Maury
- Manzanilla de Jerez
- Sweet liquors
- Orujo de sidra
- Red pale
- Sautemes
- Stout
- Tinto de media crianza
- Manzanilla
- Rosados fuertes
- Fruity white
- Tokay
- Pinot Noir
- Olorosos secos
- Merlot
- Tintos sin crianza
- Mistela
- Tintos viejos y densos
- Barrel-fermented white
- Rosado
- Moscatel
- Tintos reserva
- Blanco ligero
- Tintos golosos
- Sidra
- Young
- Tinto jóven o de corta crianza, afrutado y aromático
- Corporeal beer
- Fortified
- Tinto ligero
- Chardonnay
- Oporto
- Syrah wine
- Food pairing
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Ganador quesos de pasta prensada de oveja
- Cincho de oro "Cheese Awards 2016"
- Fat percentage
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed