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ALYSSAF1
Lasagna with summer vegetables
Lasagne with anchovies, green asparagus, peas, broad beans, hüttenkäse and parmesan cheese.
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Ingredients
- 3 spring trip
- 46 g anchovy fillets in canned oil
- 6 toe garlic
- 700 g fresh green asparagus
- 500 g frozen garden peas
- 300 g frozen broad beans
- 15 g fresh fresh mint
- 300 ml coffee cream
- 1 lemon
- 300 ml vegetable stock of tablet
- 500 g chilled hüttenkäse cheese
- 100 g Parmigiano Reggiano broken
- 500 g fresh lasagne sheets coolers
- 4 el traditional olive oil
Kitchen Stuff
Directions
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Set the grill to the highest position. Bring water to a boil in an electric kettle or saucepan.
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Cut the spring onion into thin rings. Heat the oil from the can of anchovies in a frying pan, add half of the anchovies and spring onions.
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Press the unpeeled garlic above it. Hussel well together.
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Remove the woody underside of the asparagus and cut into pieces. Leave the tip of the asparagus whole.
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Put the tops aside as long as possible and put the slices with a pinch of salt and pepper in the pan. Pour a dash of boiling water and keep stirring.
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Put the peas and broad beans in a pan and stir occasionally. Slice the mint leaves and add together with the cream.
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Clean the lemon, grate the zest of half the lemon and add. Season the mixture with salt and pepper.
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Pour in the stock and bring to the boil. Add the hüttenkäse. The consistency must be creamy and liquid.
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Grate the cheese. Grease the roasting pan and place the roasting pan over medium heat. Cover the bottom with a quarter of the vegetable mixture.
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Cover with lasagne sheets and a part of the cheese. Repeat until the mixture has finished and finish with lasagne sheets.
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Stir a splash of water through the cottage cheese and spread it.
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Put the asparagus tips with the olive oil in an empty frying pan, mix them together and sprinkle over the lasagna.
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Ris the thyme leaves from the twigs. Finish the lasagne with the thyme leaves, olive oil and a large layer of grated Parmesan cheese.
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Turn the heat under the roasting pan high until it begins to simmer. Then place the lasagne under the grill for approx. 8 minutes until there is a golden brown crust.
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Nutrition
600Calories
Sodium25% DV595mg
Fat37% DV24g
Protein66% DV33g
Carbs19% DV58g
Fiber24% DV6g
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