Chilled Seasonal Vegetable Lasagna with Ricotta, Grana Padano and Basil
Easy
4 people
40 min
Ingredients
100 g Grana Padano
4-5 courgettes
4-5 carrots
50 g fresh baby peas, shelled
250 g cow’s milk ricotta
2 tablespoons pine nuts
1/2 shallot
1 bunch basil
extra virgin olive oil
salt
pepper
Preparation
STEP 1
Slice the carrots and courgettes lengthwise, arrange on a baking sheet lined with parchment paper, dress with oil, salt and pepper and bake for 5 minutes in an oven at 200 °C.
STEP 2
Toast the pine nuts in a pan for a few minutes, meanwhile sauté the chopped shallot separately for a few minutes with the fresh baby peas.
STEP 3
In a bowl, mix the ricotta with grated Grana Padano, salt, pepper and a drizzle of olive oil; add the pine nuts and baby peas, stir well.
STEP 4
To make the lasagna, line a baking dish with parchment paper, then alternate courgette slices and carrot slices and fill with the ricotta and Grana Padano mixture.
STEP 5
Let it rest in the refrigerator and serve the lasagna cold.