![Ricotta, Mint and Courgette Lasagne Ricotta, Mint and Courgette Lasagne](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/4ef3dbccc7d7418ad51ba20e1c4875c5/Derivates/17b85983a18f75b015f5984bd804615588c3f021.jpg)
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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 malt vinegar, white
- 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 in 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 in cubes (3 cm)
- 500 g whole milk
- 50 g plain flour
- 30 g unsalted butter, softened
- Nutrition
- per 1 portion
- Calories
- 3844 kJ / 915 kcal
- Protein
- 37.8 g
- Carbohydrates
- 81.45 g
- Fat
- 47.7 g
- Fibre
- 6.4 g
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