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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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Nutrition
580Calories
Sodium0% DV1.305mg
Fat43% DV28g
Protein62% DV31g
Carbs17% DV51g
Fiber20% DV5g
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