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! .
Blogs that might be interesting
15 minMain dishsugar snaps, pak choi, Chinese noodles, sesame oil, fish stock, surimisticks, bean sprouts, kroepoek,noodle soup with surimi and krupuk
30 minMain dishmie, sunflower oil, leeks, garlic, crab, Eggs, Thai stir-fry mix, mix for bami special,noodles with crab omelette
45 minMain dishlow-fat smoked bacon strips, beefburgers tomato, celery, winter carrot, onion, tomato cubes, fresh lasagne sheets, Mozzarella, Cherry tomatoes, Parmigiano Reggiano, fresh basil,open classic lasagna
30 minMain dishfresh white asparagus, Malta potatoes, medium sized egg, fresh parsley, unsalted butter, smoked salmon, dried nutmeg,white asparagus with salmon and egg