picto-chef
Lasagne

Rolled Lasagne with courgettes, pistou, and cream cheese

Ingredients

5
20min
  • 100g courgettes
  • 250g Philadelphia cream cheese
  • 50g parmesan
  • 10g ground pistachios
  • 4 sheets of Panzani Lasagne
  • Pistou herbs
  • 2cl extra virgin olive oil
  • 1 bunch of basil micro-shoots
pasta

Preparations steps

  • 1. Cook the lasagne sheets in salted boiling water.
  • 2. Dry then oil them and keep chilled.
  • 3. Cut the courgettes into very small cubes and cook them in a saucepan, then let them cool separately.
  • 4. Using a spatula, work the cream cheese in with the parmesan, pistou and the courgettes. Season and spread the mixture over the sheets of lasagne leaves in layers of about a half a centimetre, then roll in plastic wrap and store in the fridge.
  • 5. At the last moment, chop the rolls into pieces, sprinkle with chopped pistachios and top with a few drops of olive oil and a basil leaf, as seen on the picture.
  • This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.

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