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.
Related recipes
Medium
4 people
90 min
Lasagna with Vegetable Sauce and Grana Padano Riserva
Easy
4 people
60 min
Baked Courgettes Filled with Grana Padano Riserva
Easy
4 people
45 min
Courgette lasagne with water-based bechamel sauce and Grana Padano
Easy
4 people
60 min
