LOW CALORIE

Fresh Vegetable Lasagna with Arugula and Balsamic Syrup

Pasta and Pizza | World cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Fresh Vegetable Lasagna with Arugula and Balsamic Syrup

Ingredients

Brown Sugar - 1½ tablespoons
Balsamic Vinegar - 4 tablespoons
Asparagus - 16 pieces
Frozen green bean pods - 5.3 oz
Courgette - 2 pieces
Lasagna dough - 4 pieces
Arugula - 3.5 oz
Basil - 1.1 oz
Olive Oil - 2 tablespoons
Sun-Dried Tomatoes - 5.3 oz
Ricotta cheese - 8.8 oz
Parmesan Cheese - to taste

Step by Step guide

Step 1

In a skillet, combine the vinegar and sugar and place over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer for another 3-4 minutes until it reaches syrup consistency. Remove from heat.

Step 2

Bring a large pot of salted water to a boil. Add the chopped asparagus, peas, and sliced zucchini. Cook until tender, then cool in cold water. Bring the vegetable broth back to a boil and cook the lasagna sheets until done, about 1-2 minutes. Rinse in cold water and drain.

Step 3

Combine the cooked vegetables, arugula, basil, and olive oil. Season with salt.

Step 4

Place one lasagna sheet on each of 4 plates. At one end, add some vegetable salad, a bit of ricotta, and tomatoes. Season with pepper and cover with the loose two-thirds of the sheet. Top with more salad, ricotta, and tomatoes. Again, cover with the end of the sheet and repeat the filling. Drizzle with syrup and sprinkle with Parmesan shavings.