Green Lasagne!
Green Lasagne!

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, green lasagne!. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

If using fresh greens, discard any tough stems and chop the leaves. Rinse and shake gently to remove most but not all of the water. As soon as the garlic begins to brown, add the greens and toss. If using fresh greens, discard any tough stems and chop the leaves.

Green Lasagne! is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Green Lasagne! is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have green lasagne! using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Green Lasagne!:
  1. Make ready 300 g fresh spinach, chopped finely
  2. Take 250 g frozen peas
  3. Prepare 500 g mascarpone
  4. Take 150 g fresh pesto
  5. Get 1 stock cube (I love kallo organic mushroom)
  6. Make ready 250 ml water
  7. Prepare Splash milk
  8. Take sheets Lasagne
  9. Take 8 mint leaves - chopped finely
  10. Take 8 basil leaves - chopped finely
  11. Make ready 100 g grated cheese (I used mature cheddar)
  12. Get Pine nuts
  13. Take Pepper to season
  14. Take Basil sprig - for decoration

It is also the place where Bolognese sauce (or Ragù) originated. Green lasagna is made with green (spinach) noodles, and layered with bolognese and bechemel. It's not a ricotta and spinach filling, as I once thought. The Italians reserve that mainly for ravioli and that can be found all over Northern Italy.

Steps to make Green Lasagne!:
  1. Dissolve the stock cube in 250ml of boiled water. Add half the mascarpone, the stock and pesto to a pan and warm on a low heat. Once a pale green sauce has formed add the spinach leaves, chopped mint and basil and 250g frozen peas. Season with pepper. Heat until the spinach has wilted, peas thawed and the mixture is starting to bubble.
  2. Place a third of the spinach mixture into the bottom of a lasagne dish. It’s quite watery but don’t worry, the pasta will absorb most of it!
  3. Add a layer of lasagne sheets. Repeat two times to layer up the mixture and lasagne sheets so you have three layers. Set to the side.
  4. Put the rest of the mascarpone into the pan (I used the same pan to save on washing up!) and add a splash of milk and lots of ground pepper. Heat until all the mascarpone has melted (this only takes a couple of minutes!)
  5. Pour the mascarpone sauce into the top of the lasagne tiered. Add grated cheese and pine nuts.
  6. Cook in the oven at 200c for 40-45 mins or until the cheese is crispy and the sauce is starting to bubble. Allow to stand for 5 mins and add the basil garnish (optional).
  7. We enjoyed ours with garlic bread to mop up the sauce and a green salad :)

It's not a ricotta and spinach filling, as I once thought. The Italians reserve that mainly for ravioli and that can be found all over Northern Italy. And though I actually hate peas, this lasagna is absolutely out of this world, creamy and full of fresh spring flavors. It's also perfect for a Shavuot celebration. Pair with a crisp glass of white wine and a simple mixed green salad and you have a complete meal especially appropriate for a June lunch.

So that is going to wrap it up for this special food green lasagne! recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!