Exit the classic lasagna! For the start of the school year, we change our habits and let ourselves be attracted by a green version. Here’s how to reproduce them at home.
In France, we know all the lasagna in Bolognese sauce. Strictly speaking, we can also make a vegetable or salmon version. But do you really explored all possible options ? The Italians have achieved a plethora of variants over the decades.
And currently, these are the Verde lasagna that make us eye. Their ultra easy recipe was shared by content designer @nadzsnacks on social networks. The principle? Make pasta with lasagna of green thanks to addition of chard within the preparation. We reveal the whole culinary process to know.
Verde lasagna recipe
The ingredients:
For green lasagna leaves:
- 500 g of flour
- 3 eggs
- 1 egg yolk
- 170 g fresh spinach or chard
For Béchamel with garlic and thyme:
- 50 g soft or salty butter
- 50 g all use flour
- 600 ml of half skimmed milk
- A small pinch of ground nutmeg
- A Garlic Head
- 3 fresh thyme rods
- Sel
- Pepper
For the peas and ricotta pesto:
- 50 g fresh or frozen pea
- 60 g of pecan or any other shell fruit
- A handful of fresh basil
- 30 g grated parmesan
- 2 task of ricotta
- 2 juice of olive
- 3 garlic cloves
- Sel
- Pepper
For caramelized zucchini:
- 3 courgettes
- 3 onions
- 1 drizzle of olive oil
- Sel
- Pepper
- Mozarella and parmesan gap cheese
The stages of the lasagna recipe Verde
To prepare lasagna leaves:
To obtain a brilliant shade, immerse the leaves of chard or spinach in a saucepan of simmering water for about 1 minute. This step fixes chlorophyll and guarantees a good color intensity.
Transfer the leaves immediately to a bowl filled with ice water to interrupt cooking.
Drain them carefully, then delicately dab them with a clean cloth.
Mix the spinach and eggs in a blender until you get a homogeneous texture. Pour this mixture into the tank of a robot with a kneader hook.
Add the flours and salt, then let it knead at slow speed (about 10 minutes) until a flexible and elastic paste. Pack it in cling film and let it stand at room temperature.
For the preparation of the ready -to -use lasagna dough:
Divide the dough into several portions. Spread each piece with a roll on a floured work surface.
Then pass the lowering in the pasta machine.
Start with the widest notch and gradually go to the finer settings, until about 3 mm thick.
Place the dough sheets on a floured surface and sprinkle slightly with flour to prevent them from sticking. Cut them a little larger than your dish.
In a large saucepan, bring salt water to a boil.
Blanch each sheet of dough for 1 minute, then immediately immerse them in an ice water bath. Drain and dry them with precaution using a clean cloth.
For the preparation of the pesto:
Damp the frozen peas by immersing them briefly in hot water, then immerse them in a bowl of cold water.
Then mix them with the ricotta and the other ingredients until you get a creamy and homogeneous cream.
For the preparation of zucchini:
Detail the zucchini in rings and chop the onions.
Place an entire garlic head (not peeled) on the baking sheet with the vegetables.
Spread the zucchini rings and onions on the baking sheet, season with salt and pepper.
Bake at 200 ° C and let roast 25 to 30 minutes, stirring halfway through cooking.
For the preparation of the Béchamel:
In a saucepan, heat the butter over medium heat.
Add the flour and mix well. Cook for 1 to 2 minutes, until the mixture takes a slightly golden shade.
Pour it little by little, stirring constantly to avoid lumps. Continue cooking to thicken the sauce (about 5 to 7 minutes).
Perfume with thyme, salt, pepper and a hint of nutmeg.
Add the roast and crushed garlic. Simmer over low heat to obtain a velvety béchamel.
For the mounting of the lasagna:
Line the bottom of the dish with a thin layer of béchamel, then place a sheet of dough.
Spread a little thyme béchamel, add peas pesto, then zucchini and caramelized onions. Finish with a little parmesan.
Continue to superimpose the layers in the same order until the ingredients are exhausted, ending with a layer of béchamel and pesto. Cover generously with mozzarella and grated parmesan.
Bake at 200 ° C for 25 to 30 minutes, until you get a gratin and slightly bubbling surface.
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Editor
After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
