Cold herbal lasagne

For 4 people
  • 8 Lasagne plates (approx. 18 g each)
  • Salt
  • 3 Garlic cloves
  • 12 Stalk (s) Parsley
  • 250 g Ricotta cheese
  • 300 g Sheep's cheese
  • 100 g whipped cream
  • pepper
  • 8 stem (s) basil
35 minutes
very easy
Place the lasagne plates in portions in boiling salted water and cook for 5–6 minutes. Take out carefully and soak in cold water immediately
In the meantime, peel the garlic and roughly chop it. Wash the parsley, shake dry and pluck the leaves from the stems. Finely puree the ricotta, garlic, feta cheese, parsley and cream with a hand blender. Season with pepper to taste
Take the pasta out of the water, drain well and cut in half crosswise. Wash the basil, shake dry and pluck the leaves from the stems
Layer the pasta, basil and cheese cream on 4 plates. Season with pepper
1 person approx:
  • 480 kcal
  • 2010 kJ
  • 24 g protein
  • 30 g fat
  • 27 g carbohydrates


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