Lasagna with zucchini, spinach and pesto

Name: Lasagna with zucchini, spinach and pesto
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 4 large courgettes; 2 tablespoons of olive oil; pepper and salt; 400 g spinach; lump; nutmeg; Ricotta-pestomus; 50 g Parmesan cheese; 250 g ricotta; 150 g fresh basil pesto; 1 egg; 2 garlic cloves; 1 shallot; juice and sixth of 1 lemon; 1 pack of lasagne sheets, fresh or dried; Balsamicovinaigrette; 5 tablespoons of quality balsamic vinegar; 10 tablespoons soft extra virgin oil; ground black pepper and sea salt; 1 red onion, finely chopped; 1 Come mixed lettuce of your choice

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30min (+1h in the oven)

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Delicious lasagna with roasted zucchini, ricotta pesto and spinach, served with fresh balsamicovinaigrette.

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Ingredients

What do you need?

Quantity: 4P

4 large courgettes
2 tablespoons of olive oil
pepper and salt
400 g spinach
lump
nutmeg

Ricotta-pestomus
50 g Parmesan cheese
250 g ricotta
150 g fresh basil pesto
1 egg
2 garlic cloves
1 shallot
juice and sixth of 1 lemon
1 pack of lasagne sheets, fresh or dried

Balsamicovinaigrette
5 tablespoons of quality balsamic vinegar
10 tablespoons soft extra virgin oil
ground black pepper and sea salt
1 red onion, finely chopped
1 Come mixed lettuce of your choice

4 large courgettes
2 tablespoons of olive oil
pepper and salt
400 g spinach
lump
nutmeg

Ricotta-pestomus
50 g Parmesan cheese
250 g ricotta
150 g fresh basil pesto
1 egg
2 garlic cloves
1 shallot
juice and sixth of 1 lemon
1 pack of lasagne sheets, fresh or dried

Balsamicovinaigrette
5 tablespoons of quality balsamic vinegar
10 tablespoons soft extra virgin oil
ground black pepper and sea salt
1 red onion, finely chopped
1 Come mixed lettuce of your choice

Preparation method

How do you make this?

Preheat the oven to 230 ° C.

Cut the courgettes in thin slices lengthwise and place them on a baking sheet covered with baking paper. Season with salt and pepper and roast in the preheated oven at 230 ° C for 30 minutes.

Remove the courgettes from the oven, place double kitchen paper on top and pat dry if necessary.

For the Ricotta pestomache, do half of the Parmesan cheese in a high measuring cup with the rest of the ingredients and mix smoothly with a hand blender.

Stew the spinach in a lump of butter with pepper, salt and nutmeg. Put the spinach in a sieve and squeeze out the moisture.

Coat a baking dish with some oil and make layers of lasagne sheets, zucchini, spinach and the ricotta pestomus mixture. Finish with the rest of the Parmesan cheese.

Place in a preheated oven at 180 ° C and let it cook for 30 minutes.

Put all the ingredients for the Balsamicovinaigrette in a jar with lid and shake well.

Serve with the lettuce and balsamicovinaigrette.

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