Lasagna with pesto, spinach and ricotta – starter
Preparation time
5 min
Cooking time
15 min
Dietary preference
Vegetarian
Difficulty
Easy
Region
Servings
4
Bereidingswijze
- Toast the nuts in the oven or in a dry pan.
- In a bowl, mix the ricotta with the fresh cream. To this, add salt, pepper and 4 finely chopped sage leaves.
- Bring a pan of salted water to the boil and cook the lasagne sheets in it as indicated on the packet.
- Meanwhile, wash the spinach and prepare the sage butter.
- To do this, melt the butter with a dash of olive oil in a pan and add the sage leaves.
- Let soak until it turns a nice hazelnut colour.
- Arrange the lasagne sheets on the plate and spread with pesto Genovese.
- Then top with the spinach leaves and add a few dots of ricotta using a piping bag or spoon.
- Sprinkle with toasted walnuts and drizzle with a little sage butter.
- Fold the lasagne sheet partially closed and also spread the outside with pesto.
- Pour in some sage butter and you can serve immediately.
Ingredients
- 1 jar of Bertolli Genovese pesto
- 4 lasagne sheets, 20 to 25 cm long
- 2 knobs of butter and 2 tbsp olive oil
- 8 sage leaves
- Spinach leaves
- 150g ricotta cheese
- 2 tbsp liquid cream
- walnuts
- 4 handfuls of baby spinach
- salt pepper
View the nutritional value
| Energy | |
| Protein | |
| Carbohydrates | |
| Sugar | |
| Fibre | |
| Fat | |
| Saturated fat | |
| Salt |
More recipes
No items found
