What are the main ingredients in Gorgeous Green Lasagne?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

What is the nutritional information of Gorgeous Green Lasagne?

Calories: 1004, Carbs: 102 grams, Fat: grams, Protein: 35.5 grams, Sugar: 14 grams, Salt: 236 grams

How do I prepare Gorgeous Green Lasagne?

ALMOST THERE: In a bowl, mix the remaining spinach with a drizzle of olive oil, some seasoning and a squeeze of lemon juice. A FEAST!: Serve up a generous helping of the lavish lasagne sprinkled with the chopped mint. Side with the fresh leaves and serve with a lemon wedge. Stunning, Chef! PREP STEP: Preheat the oven to 200°C. Remove the tips (the leafy part) from the broccoli. Coat in oil, some seasoning and set aside. Finely slice the stems. Mix the ricotta with 60ml of water until a smooth consistency. GET GOING: Place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add in the sliced broccoli stems, a splash of water and fry for 4-5 minutes until softened, shifting occasionally. In the final minute, stir in ½ the rinsed spinach until wilted. Remove from the heat and stir in the cream, 200ml of water and some lemon zest. Season with salt and pepper. Place in a blender and blend until smooth. ALL TOGETHER: Place a ⅓ of the blended veg in the bottom of a small ovenproof dish. Top with ⅓ of the mashed peas and ⅓ of the lasagne sheets. Layer on ⅓ of the baby marrow ribbons. Repeat with the remaining blended veg, peas, lasagne sheets and baby marrow to create two more layers. Spread the loosened ricotta mixture over the top of the lasagne. Sprinkle over the grated cheese and place in the hot oven for 10-12 minutes. In the final 5 minutes, sprinkle the broccoli tips over the lasagne and bake until the lasagne is bubbling and the cheese is starting to brown.

What should be prepared from my kitchen to make Gorgeous Green Lasagne?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

Gorgeous Green Lasagne

Name: Gorgeous Green Lasagne
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender

A lasagne to trump them all! A fresh summery lasagne layered with fresh lasagne sheets, a green sauce of broccoli, onion, spinach, cream, and baby marrow ribbons. Topped with Italian-style hard cheese, ricotta, and sprinkled with fresh mint. Sided with fresh leaves – a dinner of champions!

Gorgeous Green Lasagne

with long stem broccoli, ricotta & baby marrow ribbons

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Fresh Cream
Fresh Mint
Grated Italian-style Hard Cheese
Lasagne Sheets
Lemon
Lemons
Long Stem Broccoli
Onion
Onions
Peas
Ricotta
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender

Serves 1

PREP STEP
Preheat the oven to 200°C. Remove the tips (the leafy part) from the broccoli. Coat in oil, some seasoning and set aside. Finely slice the stems. Mix the ricotta with 30ml of water until a smooth consistency.
GET GOING
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add in the sliced broccoli stems, a splash of water and fry for 4-5 minutes until softened, shifting occasionally. In the final minute, stir in ½ the rinsed spinach until wilted. Remove from the heat and stir in the cream, 100ml of water and some lemon zest. Season with salt and pepper. Place in a blender and blend until smooth.
ALL TOGETHER
Place a ⅓ of the blended veg in the bottom of a small ovenproof dish. Top with ⅓ of the mashed peas and ⅓ of the lasagne sheets. Layer on ⅓ of the baby marrow ribbons. Repeat with the remaining blended veg, peas, lasagne sheets and baby marrow to create two more layers. Spread the loosened ricotta mixture over the top of the lasagne. Sprinkle over the grated cheese and place in the hot oven for 10-12 minutes. In the final 5 minutes, sprinkle the broccoli tips over the lasagne and bake until the lasagne is bubbling and the cheese is starting to brown.
ALMOST THERE
In a bowl, mix the remaining spinach with a drizzle of olive oil, some seasoning and a squeeze of lemon juice.
A FEAST!
Serve up a generous helping of the lavish lasagne sprinkled with the chopped mint. Side with the fresh leaves and serve with a lemon wedge. Stunning, Chef!

Long Stem Broccoli - 100g
Ricotta - 40g
Onion - 1
Spinach - 40g
Fresh Cream - 100ml
Lemon - 1
Peas - 40g
Lasagne Sheets - 125g
Baby Marrow - 100g
Grated Italian-style Hard Cheese - 25ml
Fresh Mint - 4g

Download the Recipe

Serves 2

PREP STEP
Preheat the oven to 200°C. Remove the tips (the leafy part) from the broccoli. Coat in oil, some seasoning and set aside. Finely slice the stems. Mix the ricotta with 60ml of water until a smooth consistency.
GET GOING
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add in the sliced broccoli stems, a splash of water and fry for 4-5 minutes until softened, shifting occasionally. In the final minute, stir in ½ the rinsed spinach until wilted. Remove from the heat and stir in the cream, 200ml of water and some lemon zest. Season with salt and pepper. Place in a blender and blend until smooth.
ALL TOGETHER
Place a ⅓ of the blended veg in the bottom of a small ovenproof dish. Top with ⅓ of the mashed peas and ⅓ of the lasagne sheets. Layer on ⅓ of the baby marrow ribbons. Repeat with the remaining blended veg, peas, lasagne sheets and baby marrow to create two more layers. Spread the loosened ricotta mixture over the top of the lasagne. Sprinkle over the grated cheese and place in the hot oven for 10-12 minutes. In the final 5 minutes, sprinkle the broccoli tips over the lasagne and bake until the lasagne is bubbling and the cheese is starting to brown.
ALMOST THERE
In a bowl, mix the remaining spinach with a drizzle of olive oil, some seasoning and a squeeze of lemon juice.
A FEAST!
Serve up a generous helping of the lavish lasagne sprinkled with the chopped mint. Side with the fresh leaves and serve with a lemon wedge. Stunning, Chef!

Long Stem Broccoli - 200g
Ricotta - 80g
Onion - 1
Spinach - 80g
Fresh Cream - 200ml
Lemon - 1
Peas - 80g
Lasagne Sheets - 250g
Baby Marrow - 200g
Grated Italian-style Hard Cheese - 50ml
Fresh Mint - 8g

Download the Recipe

Serves 3

PREP STEP
Preheat the oven to 200°C. Remove the tips (the leafy part) from the broccoli. Coat in oil, some seasoning and set aside. Finely slice the stems. Mix the ricotta with 90ml of water until a smooth consistency.
GET GOING
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 5-6 minutes until soft and translucent, shifting occasionally. Add in the sliced broccoli stems, a splash of water and fry for 5-6 minutes until softened, shifting occasionally. In the final minute, stir in ½ the rinsed spinach until wilted. Remove from the heat and stir in the cream, 300ml of water and some lemon zest. Season with salt and pepper. Place in a blender and blend until smooth.
ALL TOGETHER
Place a ⅓ of the blended veg in the bottom of an ovenproof dish. Top with ⅓ of the mashed peas and ⅓ of the lasagne sheets. Layer on ⅓ of the baby marrow ribbons. Repeat with the remaining blended veg, peas, lasagne sheets and baby marrow to create two more layers. Spread the loosened ricotta mixture over the top of the lasagne. Sprinkle over the grated cheese and place in the hot oven for 10-12 minutes. In the final 5 minutes, sprinkle the broccoli tips over the lasagne and bake until the lasagne is bubbling and the cheese is starting to brown.
ALMOST THERE
In a bowl, mix the remaining spinach with a drizzle of olive oil, some seasoning and a squeeze of lemon juice.
A FEAST!
Serve up a generous helping of the lavish lasagne sprinkled with the chopped mint. Side with the fresh leaves and serve with a lemon wedge. Stunning, Chef!

Long Stem Broccoli - 300g
Ricotta - 120g
Onions - 2
Spinach - 120g
Fresh Cream - 300ml
Lemons - 2
Peas - 120g
Lasagne Sheets - 375g
Baby Marrow - 300g
Grated Italian-style Hard Cheese - 75ml
Fresh Mint - 12g

Download the Recipe

Serves 4

PREP STEP
Preheat the oven to 200°C. Remove the tips (the leafy part) from the broccoli. Coat in oil, some seasoning and set aside. Finely slice the stems. Mix the ricotta with 120ml of water until a smooth consistency.
GET GOING
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 5-6 minutes until soft and translucent, shifting occasionally. Add in the sliced broccoli stems, a splash of water and fry for 5-6 minutes until softened, shifting occasionally. In the final minute, stir in ½ the rinsed spinach until wilted. Remove from the heat and stir in the cream, 400ml of water and some lemon zest. Season with salt and pepper. Place in a blender and blend until smooth.
ALL TOGETHER
Place a ⅓ of the blended veg in the bottom of an ovenproof dish. Top with ⅓ of the mashed peas and ⅓ of the lasagne sheets. Layer on ⅓ of the baby marrow ribbons. Repeat with the remaining blended veg, peas, lasagne sheets and baby marrow to create two more layers. Spread the loosened ricotta mixture over the top of the lasagne. Sprinkle over the grated cheese and place in the hot oven for 10-12 minutes. In the final 5 minutes, sprinkle the broccoli tips over the lasagne and bake until the lasagne is bubbling and the cheese is starting to brown.
ALMOST THERE
In a bowl, mix the remaining spinach with a drizzle of olive oil, some seasoning and a squeeze of lemon juice.
A FEAST!
Serve up a generous helping of the lavish lasagne sprinkled with the chopped mint. Side with the fresh leaves and serve with a lemon wedge. Stunning, Chef!