Ricotta, mint and zucchini lasagne

Ricotta, mint and zucchini lasagne

4.1 61 ratings

Prep. 40min

Total 2 h

4 portions

Ingredients

Pasta

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

Ricotta, mint and spinach layer

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

Zucchini, garlic and pea layer

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

Parmesan béchamel

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

Difficulty

advanced

Nutrition per 1 portion

Sodium 920 mg

Protein 37.9 g

Calories 3828.7 kJ / 911.6 kcal

Fat 47.5 g

Fibre 7.3 g

Saturated Fat 21.8 g

Carbohydrates 81.3 g

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Australia and New Zealand

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