Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Lemon and ricotta
- 1 lemon, zest only, no white pith
- 1 garlic clove
- 30 g lemon juice (approx. 1 lemon)
- 250 g ricotta (see Tips)
Béchamel sauce
- 50 g unsalted butter
- 50 g plain flour
- 450 g full cream milk
- ¼ tsp sea salt
- ¼ tsp ground black pepper
Sauce and vegetable filling
- 100 g Parmesan cheese, cut into pieces (3 cm)
- 1 brown onion, (approx. 150 g), cut into halves
- 2 garlic cloves
- 1 fresh red chilli, deseeded if preferred and cut into pieces
- 40 g olive oil
- 800 g canned whole tomatoes
- 100 g red wine
- 3 sprigs fresh basil, leaves only, torn into pieces
- 4 sprigs fresh flat-leaf parsley, leaves only, torn into pieces
- 2 tbsp dried oregano
- 1 tsp sea salt
- 1 tsp ground black pepper
- 300 g sweet potato, peeled and cut into slices (1 cm)
- 1 eggplant (approx. 260 g), cut into slices (1 cm)
- 250 g button mushrooms, cut into slices
- 1 zucchini (approx. 260 g), cut into slices (1 cm)
- 3 kale leaves, stalks removed and leaves torn into pieces (optional)
Assembly
- butter, for greasing
- 500 g fresh lasagne sheets
- mixed salad greens, to serve
- Nutrição
- por 1 portion
- Energia
- 2112.6 kJ / 503 kcal
- Proteína
- 20 g
- Hidratos de carbono
- 51.1 g
- Gordura
- 22.2 g
- Gordura saturada
- 10.4 g
- Fibra
- 8.7 g
- Sódio
- 734.3 mg
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