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
-
20 minMain dishbasmati rice, cabbage, traditional olive oil, ground cumin, chicken breast, apple-apricot compote,chicken fillet with stir-fried cabbage -
85 minMain dishgreen asparagus tips, garden peas, zucchini, gelatin, vegetable stock cubes, dry white wine, fresh parsley, white cheese, lemon,vegetables in jelly -
20 minMain dishoil, sweet onion, Red pepper, fresh ginger, garlic, mango, orange, honey, duck breast fillet, watercress, arugula, almond shavings,duck breast with spicy sweet mango salsa -
40 minMain dishcrumbly potato, Quinoa, chilli pepper flakes, garlic, olive oil, lime, avocado, watercress, lamb's lettuce,potato balls with quinoa and avocado sauce
Nutrition
640Calories
Sodium5% DV110mg
Fat60% DV39g
Protein34% DV17g
Carbs17% DV51g
Fiber32% DV8g
Loved it