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
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.
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.
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.
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.
Let it rest in the refrigerator and serve the lasagna cold.
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