Ricotta, Mint and Courgette Lasagne

Ricotta, Mint and Courgette Lasagne

4.3 22 ratings

Prep. 40 min

Total 2 h

4 portions

Ingredients

Pasta

extra virgin olive oil , plus extra for greasing
1 Tbsp
plain flour , plus extra for dusting
200 g
eggs
2

Ricotta, Mint and Spinach Layer

whole milk
1500 g
malt vinegar , white
40 g
lemon , zest only, no white pith, finely grated
½ - 1
fresh mint leaves , plus extra for garnishing
8
fresh spinach leaves
20 g
fine sea salt
1 pinch

Courgette, Garlic and Pea Layer

garlic clove
1
courgettes , cut in pieces
500 g
olive oil
40 g
frozen green peas
100 g
fine sea salt
½ tsp
ground black pepper
½ tsp
dry white wine
60 g
fresh thyme , leaves only
2 sprigs

Parmesan Béchamel

Parmesan cheese , crust removed and cut in cubes (3 cm)
80 g
whole milk
500 g
plain flour
50 g
unsalted butter , softened
30 g

Difficulty

advanced

Nutrition per 1 portion

Calories 3844 kJ / 915 kcal

Protein 37.8 g

Carbohydrates 81.45 g

Fat 47.7 g

Fibre 6.4 g

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