Ricotta, Mint and Courgette Lasagne
TM5 TM6

Ricotta, Mint and Courgette Lasagne

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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 whole milk
  • 40 g white malt vinegar
  • ½ - 1 lemon, zest only, no white pith, finely grated
  • 8 fresh mint leaves, plus extra for garnishing
  • 20 g fresh spinach leaves
  • 1 pinch fine sea salt

Courgette, Garlic and Pea Layer

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

Parmesan Béchamel

  • 80 g Parmesan cheese, crust removed and cut into cubes (3 cm)
  • 500 g whole milk
  • 50 g plain flour
  • 30 g butter, softened

Nutrition
per 1 portion
Calories
3844 kJ / 915 kcal
Protein
37.8 g
Carbohydrates
81.45 g
Fat
47.7 g
Cholesterol
207.5 mg
Fibre
6.4 g

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