Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
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.
-
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.
-
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.
-
In the meantime, cut the cucumber into cubes. Do this together with a lettuce in a bowl. Mix in the remaining pesto sauce.
-
30 minMain dishonion, tomato, Port Salut red crust cheese 50, traditional olive oil, barbecue minicrock, medium sized egg, semi-skimmed milk,omelet with french vegetables and cheese
-
30 minMain dishRed cabbage, fresh cranberries, cane sugar, wholemeal penne, mango, olive oil, lime, serrano ham,pasta salad with red cabbage, mango and crispy ham
-
25 minMain dishfrozen puff pastry, spring / forest onion, creme fraiche, lemon juice, olive oil, fresh spinach, salmon, green bean, breakfast bacon, butter,salmon packages with spinach and green beans
-
25 minMain disholive oil, chorizo, red pointed pepper, chickpea, tuna natural, green olive, Pesto, Focaccia, ciabatta, arugula,chickpea salad with chorizo and tuna
Nutrition
580Calories
Sodium0% DV1.305mg
Fat43% DV28g
Protein62% DV31g
Carbs17% DV51g
Fiber20% DV5g
Loved it
more