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
-
30 minMain dishfresh leek, pre-cooked baby potatoes, traditional olive oil, medium sized egg, semi-skimmed milk, grated old cheese,leek omelette with fried potatoes -
15 minMain dishnew potatoes in the shell, lemon, steamed mackerel, vine tomatoes, Provencal herbs, freshly ground black pepper, olive oil, bunch onions,grilled mackerel with tomato -
25 minMain disholive oil, onion, garlic, Kale, thyme leaves, floury potatoes, chicken bouillon, Gelderse smoked sausage,portuguese farm cabbage soup with grilled sausage -
15 minMain dishMacaroni, frozen garden peas, traditional olive oil, baking flour, salad onion, ham cubes, semi-skimmed milk, grated Gouda aged cheese 48, dried nutmeg,macaroni with ham, cheese, cauliflower rice and peas
Nutrition
640Calories
Sodium5% DV110mg
Fat60% DV39g
Protein34% DV17g
Carbs17% DV51g
Fiber32% DV8g
Loved it
more