Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Pasta
- 1 tbsp extra virgin olive oil, plus extra for greasing
- 200 g plain flour, plus extra for dusting
- 2 eggs
Ricotta, mint and spinach layer
- 1500 g full cream milk
- 40 g white vinegar
- ½ - 1 lemon, zest only, no white pith, finely grated
- 8 fresh mint leaves
- 20 g fresh spinach leaves
- 1 pinch sea salt
Zucchini, garlic and pea layer
- 1 garlic clove
- 500 g zucchini (approx. 1½ zucchini), cut into pieces
- 40 g olive oil
- 100 g frozen green peas
- ½ tsp sea salt
- ½ tsp ground black pepper
- 60 g dry white wine
- 2 sprigs fresh thyme, leaves only
Parmesan béchamel
- 80 g Parmesan cheese, cut into pieces (3 cm)
- 500 g full cream milk
- 50 g plain flour
- 30 g butter, softened
- fresh mint leaves, for garnishing
- ground black pepper
- Nutrition
- per 1 portion
- Calories
- 3828.7 kJ / 911.6 kcal
- Protein
- 37.9 g
- Carbohydrates
- 81.3 g
- Fat
- 47.5 g
- Saturated Fat
- 21.8 g
- Fibre
- 7.3 g
- Sodium
- 920 mg
Alternative recipes
Eggplant involtini with risotto
1h 55min
Stuffed butternut pumpkin with feta
1h 50min
Spinach and ricotta patties with tomato sauce
30min
Filo spinach slice
55min
Ravioli with zucchini sauce
35min
Caramelised fennel and ricotta tarts with Parmesan crisps
2h 30min
Mushroom stroganoff
20min
Zucchini, corn and ricotta pancakes
1h 5min
Spinach and feta galette
1h 50min
Ricotta and spinach crespelle "cake"
40min
Mashed pea and corn slice
40min
Cauliflower and sweet potato lasagne
1h 35min