The term lasagne indicates a particular dough format, obtained by cutting the dough sheet into large squares, or rectangles. They constitute the oldest pasta shape produced in Italy, we find traces of it already in the Greco-Roman era. A particular format that adapts to any type of preparation.
Prepared with sauce, ragù, vegetables etc.
Ingredients:
- Fresh lasagna (20/22 sheets)
- Broccoli (3)
- Spring onion (1)
- Olive oil
- Butter to taste
- Bechamel (200 gr, optional)
- Salt to taste
- Pepper to taste
- Grated cheese to taste (parmesan and pecorino mix)
- Breadcrumbs to taste
Preparation:
- Wash and cut the broccoli.
- In a saucepan, put the oil and butter.
- Add the chopped broccoli and cook for one minute.
- Add cold water until the broccoli is covered and boil (about 15/20 minutes) covering the pan with a lid.
- Add salt and pepper.
- Drain the broccoli keeping their broth.
- Once the broccoli are cooked, mash them with a fork and create a cream, add the béchamel and the cooking water.
- Mix until a homogeneous and soft mixture.
- Prepare the baking sheet and start by pouring a ladle of mixture on the bottom.
- Alternate the layers with the lasagna sheets, mixture and grated cheese until the ingredients are used up.
- On the last layer sprinkle with grated cheese and breadcrumbs.
- Bake in a preheated oven (20 25 minutes at 170 degrees) covering the pan with aluminum foil.
- Finish cooking with the grill mode for 5 minutes.
Advices:
If you don't use bechamel, use all the cooking water to create the broccoli cream.
If the lasagna sheets are not fresh, cook them in salted water before alternating them in the pan (read the instructions for use on the package)
if there are lasagna sheets that you have not used, cut them into pieces and form the shapes of "maltagliati" to be used for other recipes.
Bon Appétit!
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