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Zucchini and Neufchâtel Lasagna

A vegetarian gratin that is both mild and strong.

Lasagna Public
Course: Main course
Preparation time: 20 minutes
Energy: 297 kcal / serving

Instructions

  • 1.   Peel the garlic, wash the spinach. Rinse, dry, and blend the basil with the oil, garlic, a pinch of salt, and 50g of spinach. Add the cream, mix well, and set aside.
  • 2.   Wash and slice the zucchini into thin rounds using a mandoline. Slice the Neufchâtel into thin strips. In a gratin dish, spread one-third of the spinach, drizzle with one-third of the green cream, season with pepper, cover with 4 lasagna sheets, then spread one-third of the zucchini and one-third of the Neufchâtel, season with pepper, and cover again with 4 lasagna sheets. Repeat this process twice, ending with the Neufchâtel. Sprinkle with oregano.
  • 3.   Bake for 40 minutes at 200°C/390°F. Let it cool slightly before serving.

Ingredients for servings

  • 1 handful of basil
  • 1 tablespoon of olive oil
  • 1 garlic clove
  • 150 g of fresh spinach
  • 500 g of thick sour cream
  • 500 g of zucchini
  • 1 neufchâtel
  • 16 leaf of lasagna
  • 1 pinch of dried oregano

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    297 kcal
    15 %
  • Fat
    28,23 g
    40 %
  • of which saturated
    17,76 g
    89 %
  • Carbohydrates
    4,71 g
    2 %
  • of which sugar
    3,82 g
    4 %
  • Protein
    4,46 g
    9 %
  • Fibers
    1,76 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.