Main courses · Vegetarian
Ricotta, mint and zucchini lasagne
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
Details
- Difficulty
- advanced
- Prep
- 40 min
- Active
- 40 min
- Cook
- 120 min
- Total
- 120 min
- Yield
- 4 portions
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- Category
- Main coursesVegetarian
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Hard
- extra virgin olive oil
- 1 tbsp
- plain flour
- 200 g
- eggs
- 2
- full cream milk
- 1.5 kg
- white vinegar
- 40 g
- lemon
- 0.5–1
- fresh mint leaves
- 8
- fresh spinach leaves
- 20 g
- sea salt
- 1 pinches
- garlic
- 1 cloves
- zucchini
- 500 g
- olive oil
- 40 g
- frozen green peas
- 100 g
- sea salt
- 0.5 tsp
- ground black pepper
- 0.5 tsp
- dry white wine
- 60 g
- fresh thyme
- 2 sprigs
- Parmesan cheese
- 80 g
- full cream milk
- 500 g
- plain flour
- 50 g
- butter
- 30 g
- fresh mint leaves
- fresh mint leaves
- ground black pepper
- ground black pepper
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 920 mg
- Protein
- 37.9 g
- Energy
- 3,814.1 kJ
- Calories
- 911.6 kcal
- Fat
- 47.5 g
- Fibre
- 7.3 g
- Saturated fat
- 21.8 g
- Carbohydrates
- 81.3 g