Vegetable lasagna

• 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.