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
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.
- 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
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.
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.