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    Home » all

    Yellow-green tortellini lasagne

    20 July 2019 by toondebacker 1 Comment

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    yellow-green tortellini lasagne
    yellow-green tortellini lasagne

    Is it a tortellini recipe, or a lasagne? It is up to you to decide, but this vegetarian yellow-green tortellini lasagne is really great, surprising and easy. I used tortellini for this delicious oven dish, but ordered them in layers, like you would do with lasagne. The green layers consist of a broccoli-spinach mixture with some green peas. The yellow part of the dish is a béchamel sauce, seasoned with turmeric.

    The inspiration for this recipe comes from delish.com, where I saw something you could describe as a ravioli-lasagne with artichoke. So it became something totally different, but I like to refer to my source of inspiration. Every poet is a thief 🙂

    I was a bit lazy with the green vegetables. I didn't use fresh spinach (there also was none in the supermarket). Instead I used frozen chopped spinach. I also didn't cook the broccoli beforehand. I chopped it finely and put it directly in the béchamel sauce. After 30 minutes in the oven they are very tasty. I like to have a bit of a bite.

    yellow-green tortellini lasagne

    yellow-green tortellini lasagne

    Is it a tortellini recipe, or a lasagne? It is up to you to decide, but this vegetarian yellow-green tortellini lasagne is really great and surprising.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course lunch, Main Course, oven dish
    Cuisine European, Italian, Vegetarian
    Servings 4 persons

    Ingredients
      

    • 50 gram butter
    • 50 gram plain flour
    • 2 cloves garlic
    • 2 pieces red chili peppers (optional)
    • 0,5 liter milk
    • 40 gram cream cheese Philadelphia
    • 25 gram grated Parmezan
    • 100 gram mozzarella for the sauce
    • 25 gram mozzarella for finishing
    • 500 gram broccoli
    • 500 gram spinach deep frozen and chopped
    • 100 gram green peas
    • 400 gram tortellini
    • 2 teaspoons turmeric powder
    • 2 tablespoons lemon juice
    • pepper
    • salt

    Instructions
     

    • Let the spinach and the green peas thaw when they are frozen.
    • Cut the broccoli into small florets.
    • Finely chop the chili peppers and crush the garlic cloves.
    • Melt the butter in a deep pan, and bake the chili peppers and the garlic for one minute.
    • Add the flour, and mix well until everything is golden brown.
    • Add the dairy products: milk, cream cheese, parmezan, mozzarella. Mix until it is a thick bechamel sauce.
    • Add the turmeric and the lemon juice. Season with pepper and salt up to taste.
    • Add the green vegetables (spinach, broccoli, green peas) in the now yellow bechamel sauce.
    • Let the ingredients integrate over low heat. The sauce should not cook anymore.
    • Cover the bottom of the baking dish with the yellow-green sauce. Then add a layer of tortellini.
    • Repeat this two times and finish with the rest of the sauce. Finish with the remaining parts of the mozzarella.
    • Bake for 30 minutes in a preheated oven at 170°C.
    Keyword broccoli, lasagne, spinach, tortellini, vegetarian
    Tried this recipe?Mention @surprisingrecipes or tag #surprisingrecipes!

    This is my favourite lasagne for spring and summer. For the autumn-winter season I have a special autumn lasagne. With this recipe the circle is also almost round: one of the first recipes I ever posted on my Dutch blog was a ratatouille soup with tortellini.

    If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.

    yellow-green tortellini lasagne
    yellow-green tortellini lasagne
    the making of: yellow-green tortellini lasagne
    Yellow-green tortellini lasagne

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    1. Yellow-green tortellini lasagne; surprising recipes | My Meals are on Wheels says:
      22 July 2019 at 19:45

      5 stars
      […] via Yellow-green tortellini lasagne — surprising recipes […]

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    Toon
    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

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