raw material:
– 250 g lasagna
– 225 g carrots, with leaves
– 1 medium leek
– 2 tablespoons extra virgin olive oil
– 60 g maitake mushroom, cut into small pieces
– 115 g shelled peas, cut into cubes
– 2 cloves garlic, thinly sliced
– 1/4 cup white wine
– 3/4 cup cream
– 1/2 cup grated Parmesan cheese
– salt and pepper
– Lemon zest, to serve
1 Boil the lasagna Brine according to directions on bag, reserving 1 cup of water for pasta. Meanwhile, prepare the vegetables: Quarter the radishes and roughly chop the leaves. Store in separate bowls. Cut the leeks in half lengthwise, rinse and slice into slices, separating the dark green parts from the light green and white parts.
2 Heat 1 tablespoon oil
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