ingredients

300 g of fresh pasta
4 zucchini, very firm
300 g peas, fresh and shelled
500 g fresh ricotta
100 g of pine nuts 2 tbsp. to s. for the pesto
100 g freshly grated parmigiano
Olive oil
Salt
Grilled pepper

For the basil pesto:
1 beautiful boot of basil (leaves)
Some flat parsley leaves
1 clove garlic new (or degermed)
2 tbsp. to s. of parmigiano
Olive oil

Steps

Prepare the zucchini

1) Preheat the oven to 210 ° C (item 7). Wash the zucchini and, without peeling them, detail them in regular slices.

2) Place them on a grid lined with parchment paper, brush them with olive oil on both sides and bake for 10 minutes. Turn them over and continue cooking for 10 minutes. Finish 5 minutes under the grill, to grab them. Salt, pepper. Do not turn off the oven.

3) In a frying pan, brown the pine nuts. Keep the peas raw: they will cook in the oven and remain green and crisp.

Prepare the pesto

In a bowl, mix (in "pulse" position) the aromatic herbs with pine nuts, garlic, parmigiano, a pinch of salt and the olive oil added in a fillet to a rather thick consistency.

Assemble and cook

1) In a lightly oiled dish, lay a first layer of dough sheets.

2) Spread a first layer of ricotta.

3) Cover with zucchini confit, then a thin layer of pesto.

4) Cover with dough sheets, spread ricotta, then pesto.

5) Sprinkle with peas and pine nuts. Sprinkle with parmigiano, pepper.

6) Cover with sheets of dough, spread the rest of ricotta and decorate the top lasagna: zucchini diagonally, peas and pine nuts.

7) Cover the dish with aluminum foil (so that the lasagna is melting) and bake for 15 minutes. Remove the aluminum foil and continue cooking for 5 minutes to obtain a slight color. Sprinkle with parmigiano at the end of the oven.

Serve

tips

Cut the lasagna with ... scissors: they are very melting, and the cut will be sharper!

Prepare two lasagna dishes straight away: you will keep one (mounted but not cooked) in the freezer for the next evening with friends ...