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
Gorgeous Green Lasagne
with long stem broccoli, ricotta & baby marrow ribbons
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Gorgeous Green Lasagne?
The preparation time for Gorgeous Green Lasagne with long stem broccoli, ricotta & baby marrow ribbons is between 20 and 40 minutes.
What is the total time required to make Gorgeous Green Lasagne with long stem broccoli, ricotta & baby marrow ribbons?
The total time required to make Gorgeous Green Lasagne with long stem broccoli, ricotta & baby marrow ribbons is between 40 and 60 minutes.
How many servings does Gorgeous Green Lasagne provide?
4 servings
What are the main ingredients in Gorgeous Green Lasagne?
Baby Marrow, Fresh Cream, Fresh Mint, Grated Italian-style Hard Cheese, Lasagne Sheets, Lemon, Lemons, Long Stem Broccoli, Onion, Onions, Peas, Ricotta, Spinach
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?
Baby Marrow, Fresh Cream, Fresh Mint, Grated Italian-style Hard Cheese, Lasagne Sheets, Lemon, Lemons, Long Stem Broccoli, Onion, Onions, Peas, Ricotta, Spinach
How many calories does Gorgeous Green Lasagne have?
1004 calories
How much fat content does Gorgeous Green Lasagne have?
grams
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