Green crêpe lasagna with pesto & ricotta

Step 1/4

• 75 g flour
• 1 eggs
• 50 ml milk
• salt
• olive oil (for frying)
• ½ lemon

• large bowl
• whisk
• frying pan
• spatula
• fine grater

For the crêpes, whisk flour, eggs, milk and a pinch of salt in a bowl until smooth. Let rest briefly, then fry approx. 6 thin crêpes one after the other in a lightly oiled pan. Set aside. Grate the zest from the lemon and squeeze out the juice.

Step 2/4

• 25 g basil
• 15 g pine nuts (toasted)
• ½ clove garlic
• 10 g Parmesan cheese
• 50 ml olive oil
• 150 g ricotta cheese
• ½ pinch nutmeg
• salt
• pepper

• immersion blender
• bowl

For the pesto, add basil, toasted pine nuts, garlic, lemon juice, half of the parmesan, and olive oil to a tall container and blend until smooth with an immersion blender. Season with salt and pepper. In a bowl, mix ricotta, lemon zest, and nutmeg, seasoning with salt.

Step 3/4

• 125 g frozen peas
• 50 g baby spinach

Thaw peas. Roughly chop spinach. Mix both into the pesto and season well again.

Step 4/4

• 62½ g mozzarella cheese
• 10 g Parmesan cheese

• oven
• baking dish

Preheat the oven to 230 °C/450 °F (top/bottom heat or grill function). In a baking dish, layer crêpes, ricotta, and pesto mix (approx. 3 layers each). Finish with mozzarella and the remaining parmesan. Bake the lasagna in the oven for approx. 10 min., until the cheese is golden and crispy. Serve while hot.

Enjoy your meal!