ingredients

10-12 lasagna
200 g small frozen artichoke hearts (Picard Frozen)
150 g frozen extra-fine green beans
3 beautiful white onions
2 cloves garlic
1 tbsp. to c. dried thyme
5 cl of lemon juice
250 g ricotta
2 tbsp. to s. thick cream
60 g of Parmesan cheese
1 tbsp. to s. olive oil.

Steps

Step 1

Immerse the beans for 5 minutes in their boiling salted water , drain. Let the artichokes thaw in lukewarm water mixed with lemon juice; put them in a nonstick skillet with 1 tbsp. to s. of oil, salt, 2 tbsp. to s. water, cover, cook for 10 min on low heat. Add beans, chopped onions, pressed garlic and cook for 2-3 minutes over low heat. Let cool. Cut the artichokes into small pieces.

2nd step

Cook the lasagna briefly (they should be half-cooked), drain them to the spider, lay them side by side on a cloth. Take 2 ladles from their cooking water. Preheat the oven to 200 ° C (item 6).

Step 3

Mingle ricotta, cream, parmesan, thyme, salt, pepper. In an oiled oven dish, about 1.25 l, stack in the following order: lasagna, thin layer of ricotta, then mixed vegetables, lasagna, ricotta, etc. Finish with lasagna. Sprinkle with the cooking water. Oil the top with a brush. Close with a sheet of aluminum. Bake 30 min. Take off the aluminum; cook another few minutes to evaporate the remaining water.

tips

Sauce. Boil for 30 seconds, peel, seed, slice 600 g ripe tomatoes. Cook 2 min with salt and pepper. Out of the heat, add 2 tbsp. to s. of olive oil, 1 tsp. to c. tomato paste, 15 chopped basil leaves or fresh thyme.