Cold herb lasagne

Name: Cold herb lasagne
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 Lasagne sheets (each approx. 18 g); 7-10 Tbsp Salt; 3 Garlic cloves; 12 Stem(s) Parsley; 250 g Ricotta cheese; 300 g Sheep's cheese; 100 g Whipped cream; 7-10 Tbsp Pepper; 8 Stem(s) Basil; 2 TABLESPOONS Vinegar; 4 Eggs (size M)

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

8 Lasagne sheets (each approx. 18 g)
7-10 Tbsp Salt
3 Garlic cloves
12 Stem(s) Parsley
250 g Ricotta cheese
300 g Sheep's cheese
100 g Whipped cream
7-10 Tbsp Pepper
8 Stem(s) Basil
2 TABLESPOONS Vinegar
4 Eggs (size M)

Directions

1
Place lasagne sheets in portions in boiling salted water and cook for 5-6 minutes. Remove carefully and rinse immediately in cold water
2
Meanwhile peel and roughly chop the garlic. Wash parsley, shake dry and pluck leaves from the stalks. Finely puree the ricotta, garlic, feta cheese, parsley and cream with a hand blender. Season to taste with pepper
3
Take the pasta out of the water, drain well and cut in half crosswise. Wash the basil, shake dry and pluck the leaves from the stalks
4
In the meantime, bring approx. 3 litres of water to the boil in a pot. Season with vinegar and salt. Beat 4 eggs one after the other in the boiling, no longer boiling vinegar water. Beat the egg whites carefully around the egg yolk. Cook for about 4 minutes
5
Layer the pasta, basil and cheese cream on 4 plates. Finish with 1 egg each. Season with pepper.