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The Liz Army
Green lasagne with shrimps and pesto sauce
Green lasagna with spinach, cream, pesto sauce, pink shrimp and cheese. Served with a salad with cucumber.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Heat the spinach according to the instructions on the package. Press out the moisture in a colander. Meanwhile, bring in a large pan of water to boil and cook the lasagne sheets for 4 minutes until soft.
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Leak the leaves apart in a colander. Mix the pesto sauce (keep 2 tablespoons apart) with the spinach and the jaw cream. Place a layer of lasagne sheets in the oven dish. Cover 1/4 of spinach pesto sauce with 1/4 of the shrimp.
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Cover with the next layer of lasagne sheets. Cover again with 1/4 part spinach pesto sauce and 1/3 shrimp. Repeat this again. Finish with a layer of sauce. Sprinkle the lasagne with ground cheese and put in the oven for about 10-15 minutes.
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In the meantime, cut the cucumber into cubes. Do this together with a lettuce in a bowl. Mix in the remaining pesto sauce.
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15 minMain dishbutter, shallot, flour, fish stock of tablet, creme fraiche, demi crème fraîche, frozen pea, potato cubes, pink salmon, fresh parsley, frozen butter butter puff pastry, egg,pie with pink salmon and peas
Nutrition
580Calories
Sodium0% DV1.305mg
Fat43% DV28g
Protein62% DV31g
Carbs17% DV51g
Fiber20% DV5g
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