Cold lasagne verde with ricotta cream

Name: Cold lasagne verde with ricotta cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 green lasagne sheets; 7-10 Tbsp salt, pepper; 3 Garlic cloves; 1 collar Parsley; 300 g creamy sheep's cheese; 250 g creamy ricotta; 100 g Whipped cream; 125 g Mozzarella (e.g. buffalo mozzarella); 1 large bunch/pot of basil; 4 TABLESPOONS good olive oil

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

8 green lasagne sheets
7-10 Tbsp salt, pepper
3 Garlic cloves
1 collar Parsley
300 g creamy sheep's cheese
250 g creamy ricotta
100 g Whipped cream
125 g Mozzarella (e.g. buffalo mozzarella)
1 large bunch/pot of basil
4 TABLESPOONS good olive oil

Directions

1
Cook the lasagne sheets in plenty of boiling salted water for 5-6 minutes in portions. Remove with a skimmer and place in a bowl of ice water.
2
Meanwhile peel and roughly chop the garlic. Wash the parsley, shake dry and pluck the leaves. Put the sheep's cheese, ricotta, cream, garlic and parsley into a tall mixing bowl and puree finely with a hand blender.
3
Season to taste with pepper.
4
Remove the lasagne plates one after the other from the ice water and let them drip off well side by side on a tea towel. Cut mozzarella into 8 slices. Wash the basil, shake dry and pluck the leaves.
5
Cut the lasagne plates in half crosswise. Then layer 4 lasagne plates each, 1⁄4 cheese cream and 1⁄4 basil on four plates alternately. Finish with 2 slices of mozzarella. Sprinkle with pepper and sprinkle with 1 tablespoon of oil on each plate.