![Ricotta, mint and zucchini lasagne Ricotta, mint and zucchini lasagne](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/479D66BE-E8F6-4421-B24B-9C0668940FDD/Derivates/79EBD926-B125-4FD9-AF3A-09449A01108D.jpg)
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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
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