Lasagna Ribbons, Green Vegetables and Hollandaise Sauce

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Lasagna Ribbons, Green Vegetables and Hollandaise Sauce
  • Prep Time: 20
  • Total Time: 40
  • Servings: 4
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About this Recipe

A rich, creamy hollandaise sauce makes this an elegant dish. Paired with a variety of green vegetables, this pasta recipe is bright and fresh.

Ingredients

1 (360 g) Package Olivieri® Lasagna Sheets
1 cup (250 mL) Green beans, cut into 1-inch (2.5 cm) pieces
1 Bunch asparagus
1.5 cups (375 mL) Broccoli florets
.75 cup (175 mL) Frozen peas
1 Zucchini, roughly chopped
1 tbsp (15 mL) Butter
Salt and pepper
HOLLANDAISE SAUCE:
.5 cup (125 mL) Dry white wine
1 tbsp (15 mL) White wine vinegar
3 Egg yolks
2 tbsp (30 mL) Water
1 cup (250 mL) Butter, melted
1 tbsp (15 mL) Lemon juice
Salt and freshly ground black pepper, to taste

Directions

CUT lasagna sheets in half lengthwise. Cook according to package directions. Drain, toss with olive oil to prevent sticking and set aside.

CUT each asparagus spear in half. Bring a large pot of salted water to a boil. Blanch the green beans for 6 minutes, asparagus for 5 minutes and broccoli, peas and zucchini for 3-4 minutes. Plunge all vegetables into ice water to stop the cooking. Drain well.

MELT 1 tbsp (15 mL) butter in a large skillet and add vegetables. Toss to coat and season with salt and pepper. Keep warm.

HOLLANDAISE SAUCE:
PLACE wine and vinegar in the top part of a double boiler and boil until reduced by about half. Cool slightly. Add egg yolks and beat over a double boiler set over medium heat. Whisk continuously until thick and creamy, gradually adding the 2 tbsp (30 mL) water. Beat in the melted butter a few drops at a time and then in a thin stream. Add lemon juice and season with salt and pepper.

SERVE on warmed plates, alternating lasagna noodles and vegetables. Drizzle with hollandaise sauce.

Notes

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