Lasagna with ricotta, pesto and cherry tomatoes

Wash the tomatoes, cut into thin slices of about half a centimeter thick and season with a drizzle of oil, salt and pepper. 

With the help of a whisk, mix the ricotta cheese with the milk and a grated pepper until you get a cream. Spread two sheets of lasagna on a baking dish, one with a drizzle of oil, cover it with a veil of ricotta cream, spread over a few slices of tomato and finish with a few drops of pesto and a handful of grated Parmesan cheese. 

Cover with two more sheets of lasagna and repeat the operation for two more layers. Finish with a few slices of tomato, a few drops of pesto and a little grated Parmesan cheese and bake at 180ºC for about 25 minutes.

You can cook the lasagna and cool it with the blast chilling function of Freddy, directly from the oven to the blast chiller. This way you can keep the same in the refrigerator for a whole week, as just made, always ready for your children’s lunches.

You can also decide to freeze it with the shock freezing function of Freddy, so that you can then store it in the freezer for up to 6 months. It is advisable to portion the lasagna before freezing and after a quick cooling, so that the portions are ready.
If necessary, all you have to do is remove the desired portions of lasagna from the fridge or freezer and regenerate them in the preheated oven at 180°C for 10 minutes (in the case of a refrigerator) or 20 minutes (in the case of a freezer).

You can also use the ready meal function of Freddy for lasagna regeneration! Take out from the refrigerator the portions of lasagna you need, lying in a plate, put them in the Freddy with the function ready meal and set:heating time (1 hour and 30 minutes), the heating temperature (75ºC), the time at which you wish to have the dish ready (for example, for lunch, at 1 p.m.).