Open lasagna with green vegetables

Name: open lasagna with green vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Broccoli; 200 g fresh sugarsnaps; 225 g frozen garden peas; 1 lemon cleaned up; 250 g mascarpone soft cream cheese; 125 ml fresh cream; 250 g fresh lasagne sheets; 2 el traditional olive oil; 15 g fresh basil; 1 tl 4 season pepper

Open Italian lasagna with green vegetables such as broccoli, sugarsnaps and garden peas.

125 ml fresh cream
250 g fresh lasagne sheets
2 el traditional olive oil
15 g fresh basil
1 tl 4 season pepper

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! .