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Ingredients
Ripieno
- 2 rametti di rosmarino fresco, gli aghi lavati ed asciugati
- 1 spicchio di aglio
- 20 g di olio extravergine di oliva
- 800 g di zucca a tocchetti
- 50 g di acqua
- 1 - 2 pizzichi di sale
Besciamella
- 500 g di latte
- 40 g di burro
- 40 g di farina tipo 00
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 1 pizzico di noce moscata in polvere
Terminare la preparazione
- 250 g di pasta all'uovo fresca tipo lasagne
- 250 g di scamorza a tocchetti
- 50 g di Parmigiano Reggiano grattugiato
- Nutrition
- per 1 porzione
- Calories
- 2155.5 kJ / 514.8 kcal
- Protein
- 24.1 g
- Carbohydrates
- 48.9 g
- Fat
- 25.3 g
- Saturated fat
- 13.4 g
- Fiber
- 2 g
- Sodium
- 499.5 mg
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