90 min
Suitable for vegetarians
Type of dish: Pasta, Vegetables
Temperature: Hot
Seasonal period: September, October
Ingredients for 5 portions
Ingredients for portions/units
Small aubergine 0.4 kg
Estaber C707, TABERNER 60.0 g
Dried thyme leaves 0.5 g
Dry basil 0.5 g
Onion 0.167 kg
Garlic, bulb 0.267 ud
Green pepper 0.1 kg
Diced tomato 0.667 kg
Table salt 0.233 g
Sugar 0.0 kg
  • 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.


  • 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 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)
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 541.27 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) 376.21 mg
Sugars 21.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.