Ricotta, mint and zucchini lasagne
TM6 TM5 TM31

Ricotta, mint and zucchini lasagne

4.3 (31 ratings)

Ingredients

Pasta

  • 1 tbsp extra virgin olive oil, plus extra for greasing
  • 200 g plain flour, plus extra for dusting
  • 2 eggs

Ricotta, mint and spinach layer

  • 1500 g full cream milk
  • 40 g white vinegar
  • ½ - 1 lemon, zest only, no white pith, finely grated
  • 8 fresh mint leaves
  • 20 g fresh spinach leaves
  • 1 pinch sea salt

Zucchini, garlic and pea layer

  • 1 garlic clove
  • 500 g zucchini (approx. 1½ zucchini), cut into pieces
  • 40 g olive oil
  • 100 g frozen green peas
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 60 g dry white wine
  • 2 sprigs fresh thyme, leaves only

Parmesan béchamel

  • 80 g Parmesan cheese, cut into pieces (3 cm)
  • 500 g full cream milk
  • 50 g plain flour
  • 30 g butter, softened
  • fresh mint leaves, for garnishing
  • ground black pepper

Nutrition
per 1 portion
Calories
3828.7 kJ / 911.6 kcal
Protein
37.9 g
Carbohydrates
81.3 g
Fat
47.5 g
Saturated Fat
21.8 g
Fibre
7.3 g
Sodium
920 mg

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