Appareils et accessoires
Ricotta, mint and zucchini lasagne
Préparation 40min
Total 2h
4 portions
Ingrédients
Pasta
-
extra virgin olive oil plus extra for greasing1 tbsp
-
plain flour plus extra for dusting200 g
-
eggs2
Ricotta, mint and spinach layer
-
full cream milk1500 g
-
white vinegar40 g
-
lemon zest only, no white pith, finely grated½ - 1
-
fresh mint leaves8
-
fresh spinach leaves20 g
-
sea salt1 pinch
Zucchini, garlic and pea layer
-
garlic clove1
-
zucchini (approx. 1½ zucchini), cut into pieces500 g
-
olive oil40 g
-
frozen green peas100 g
-
sea salt½ tsp
-
ground black pepper½ tsp
-
dry white wine60 g
-
fresh thyme leaves only2 sprigs
Parmesan béchamel
-
Parmesan cheese cut into pieces (3 cm)80 g
-
full cream milk500 g
-
plain flour50 g
-
butter softened30 g
-
fresh mint leaves for garnishing
-
ground black pepper
Niveau
difficile
Infos nut. par 1 portion
Sodium
920 mg
Protides
37.9 g
Calories
3828.7 kJ /
911.6 kcal
Lipides
47.5 g
Fibre
7.3 g
Graisses saturées
21.8 g
Glucides
81.3 g
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Budget friendly Italian
10 Recettes
Australie et Nouvelle-Zélande
Australie et Nouvelle-Zélande
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