Cold lasagne verde with ricotta cream

For 4 people
  • 8 green lasagne plates
  • Salt, pepper
  • 3 Garlic cloves
  • 1 Bunch Parsley
  • 300 g creamy sheep's cheese
  • 250 g creamy ricotta
  • 100 g whipped cream
  • 125 g Mozzarella ( e.g. buffalo mozzarella)
  • 1 large bunch / pot of basil
  • 4 EL good olive oil
40 minutes
very simple
Cook the lasagne plates in portions for 5–6 minutes in plenty of boiling salted water. Lift out with a slotted spoon and place in a bowl of ice water.
In the meantime, peel the garlic and roughly chop it. Wash the parsley, shake dry, pluck the leaves off. Put the sheep cheese, ricotta, cream, garlic and parsley in a tall mixing bowl and puree finely with a hand blender.
Season with pepper.
Take the lasagne plates out of the ice water one after the other and let them drain well on a tea towel next to each other. Cut the mozzarella into 8 slices. Wash the basil, shake dry and pluck the leaves.
Cut the lasagne sheets in half crosswise. Then alternately layer 4 lasagne plates, 1⁄4 cheese cream and 1⁄4 basil on four plates. Finish with 2 slices of mozzarella each. Sprinkle with pepper and drizzle with 1 tablespoon of oil.
1 person approx.:
  • 630 kcal
  • 30 g protein
  • 40 g fat
  • 32 g carbohydrates


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