Source: blog.giallozafferano.it

Presentation

A nutritious recipe, consisting of a first course prepared with egg lasagna, pesto, ricotta, béchamel, parmigiano, cheese

Ingredients

1 package egg lasagna sheets (250 g / 8.8 oz)
150 g (5.3 oz) pesto
250 g (8.8 oz, about 1 cup) ricotta cheese
500 g (17.6 oz, about 2 cups) béchamel sauce
5 tablespoons grated Parmigiano Reggiano cheese (about 25 g / 0.9 oz)
Semi-hard cheese such as Edam or similar (to taste)

Method

Mix the ricotta with the béchamel sauce.

Cut the cheese into cubes or strips or grate it with a grater with large holes

Spread two to three tablespoons of béchamel sauce on the bottom of the pan.

Also add a couple of teaspoons of pesto

Put the first layer of dough

Spread the béchamel sauce over the pasta, leveling it quickly with the back of a spoon

Add the pesto

Add a sprinkling of Parmesan cheese and cheese.

Continue until all the ingredients are used up

Finish with béchamel, parmigiano cheese and cheese.

Bake for 20-25 minutes at 220 degrees

Let the lasagna rest in the pan for a few minutes before portioning them.

Serve

Allergens

• Bechamel sauce: milk and cereal allergens
• Cheese: milk allergens
• Egg pasta: contains gluten from cereals and egg allergens, included in EU Regulation 1169/2011
• Parmigiano Reggiano PDO: contains milk allergens
• Pesto: contains cheese and pine nuts. Check other ingredients
• Cottage cheese: milk allergens

Notes

• To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

• Cheeses: useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. The presence of tryptophan helps to counteract depression. Contribution of flora useful for the protection and proper functioning of the intestine.
• Egg pasta: with flour it provides Zinc, an element favorable to the proper functioning of the immune system; also suitable for nephropathic patients: Cereals stimulate the synthesis of serotonin which counteracts depression and promotes good mood. With the egg it provides Vitamin E which protects the immune system from harmful fatty acids and Vitamin D which fights mood disorders
• Parmigiano Reggiano PDO: useful for the proper functioning of the liver. The presence of tryptophan helps to counteract depression
• Pesto: promotes the functionality of the cardiovascular system, purifies the body, is a good antioxidant. In particular, basil provides vitamins (C, K, B) and minerals (potassium, calcium), with antioxidant, purifying and cardiovascular action; pine nuts provide unsaturated fatty acids, proteins and vitamins (E), useful for the functionality of the cardiovascular system and the containment of cholesterol; extra virgin olive oil provides monounsaturated fatty acids and antioxidants that protect the heart; garlic is a powerful antioxidant that promotes circulation and immune defenses; Cheese provides protein and calcium
• Ricotta. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants and for the proper functioning of the cardiovascular system. The presence of tryptophan helps to counteract depression

Safety / Intended use

Product also intended for subjects with:

• Anorexia – Weight Loss
• Constipation
• Nausea and vomiting,
• Mucositis (inflammation and lesions of the oral cavity) only in the case of pasta and vegetables that are very cooked and tender.

Not recommended in case of

• Dysphagia (problems chewing and swallowing)
• Diarrhea
• Constipation with meteorism