Open lasagna with green vegetables
Open Italian lasagna with green vegetables such as broccoli, sugarsnaps and garden peas.
Cut the broccoli into florets. Cook them for 3 minutes in plenty of water. Add the sugarsnaps and garden peas and cook for 2 minutes. Drain.
Grate the yellow skin of the lemon and squeeze out the fruit. Put the lemon zest and juice in a saucepan against the boil.
Add the mascarpone and whipped cream and turn down the heat. Season with pepper and salt.
Meanwhile, cook the lasagne sheets for 3 minutes in plenty of water. Remove from the pan with tongs and sprinkle with the oil.
Tear the basil leaves into pieces. Place 1 lasagne sheet on each board. Cover with half of the vegetables and 1/3 of the lemon sauce.
Place 1 lasagne leaf, the rest of the vegetables, 1/3 of the lemon sauce and half of the basil.
Cover with 1 lasagne leaf, the rest of the lemon sauce, the rest of the basil and sprinkle with the pepper. Yummy! .
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