Filter
Reset
Sort ByRelevance
Paparick
Open lasagna with green vegetables
Open Italian lasagna with green vegetables such as broccoli, sugarsnaps and garden peas.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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! .
Blogs that might be interesting
-
25 minMain dishbasmati rice, oil, minced beef, mushrooms, oriental wok vegetable, Indian tikka masala, flatbread,meat curry with naan bread
-
30 minLunchgrilled pieces (gourmet), grater and juice of lemon, fresh rosemary needles or fresh thyme leaves, olive oil, mustard, mini romaine lettuce, lamb's lettuce, arugula, pumpkin seeds,crispy salad with grilled pieces and peaches
-
20 minMain dishBroccoli, dried tomatoes in oil, fries, chicken breast, (wine) vinegar, frying fat,chicken fillet with warm tomato vinaigrette
-
20 minMain dishpotatoes, onion, carrot julienne, honey mustard dressing, tuna on oil, mayonnaise, pickles, fresh parsley, fried chicken fillet,pollo tonato with fresh salad
Nutrition
640Calories
Sodium5% DV110mg
Fat60% DV39g
Protein34% DV17g
Carbs17% DV51g
Fiber32% DV8g
Loved it