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Ricotta, mint and zucchini lasagne

Ricotta, mint and zucchini lasagne
4.2 55 avaliação
Preparo 40min
Total 2h
4 portions
Registe-se gratuitamente

Ingredientes

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
  • full cream milk
    1500 g
  • white vinegar
    40 g
  • lemon zest only, no white pith, finely grated
    ½ - 1
  • fresh mint leaves
    8
  • fresh spinach leaves
    20 g
  • sea salt
    1 pinch
Zucchini, garlic and pea layer
  • garlic clove
    1
  • zucchini (approx. 1½ zucchini), cut into pieces
    500 g
  • olive oil
    40 g
  • frozen green peas
    100 g
  • sea salt
    ½ tsp
  • ground black pepper
    ½ tsp
  • dry white wine
    60 g
  • fresh thyme leaves only
    2 sprigs
Parmesan béchamel
  • Parmesan cheese cut into pieces (3 cm)
    80 g
  • full cream milk
    500 g
  • plain flour
    50 g
  • butter softened
    30 g
  • fresh mint leaves for garnishing
  • ground black pepper

Dificuldade

avançadas

Nutrição por 1 portion

Sódio 920 mg
Proteína 37.9 g
Energia 3828.7 kJ / 911.6 kcal
Gordura 47.5 g
Fibra 7.3 g
Gordura saturada 21.8 g
Hidratos de carbono 81.3 g

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Também apresentado em

Budget friendly Italian 10 Receitas
Austrália e Nova Zelândia

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