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    Chilled Seasonal Vegetable Lasagna with Ricotta, Grana Padano and Basil

    Easy
    4 people
    T340 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.