Lasagne Verdi with Ricotta-Parmesan sauce
Lasagne Verdi with Ricotta-Parmesan sauce

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, lasagne verdi with ricotta-parmesan sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lasagne Verdi with Ricotta-Parmesan sauce is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Lasagne Verdi with Ricotta-Parmesan sauce is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook lasagne verdi with ricotta-parmesan sauce using 29 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make Lasagne Verdi with Ricotta-Parmesan sauce:
  1. Prepare 2 Tablespoons olive oil
  2. Get 4 Cloves garlic
  3. Take 1 Pinch cumin seeds
  4. Take 1 white onion , chopped
  5. Prepare 1 celery stalks , finely chopped
  6. Make ready 1 carrot , finely chopped
  7. Take 1/4 Teaspoon cinnamon , ground
  8. Prepare 2 chicken bouillon cubes
  9. Get 2 Cups white mushrooms fresh , sliced
  10. Get 500 Grams beef minced lean
  11. Prepare 2/3 Cup red wine
  12. Make ready 1 Pinch rosemary , dried
  13. Get 1 Teaspoon oregano , dried
  14. Make ready 1/2 Teaspoon basil , dried
  15. Take 1 tin tomatoes canned whole
  16. Prepare 2 Tablespoons tomato paste
  17. Prepare salt
  18. Prepare pepper
  19. Prepare 400 Grams ricotta fresh
  20. Take 200 Millilitres cream single
  21. Prepare 1/4 Cup parmesan , grated
  22. Take 2 eggs
  23. Prepare 1/8 Teaspoon oregano , dried
  24. Prepare 1 Pinch nutmeg , grated
  25. Take salt
  26. Take pepper
  27. Get 12 lasagne verdi sheets
  28. Take 1 Cup mozzarella , grated
  29. Get 1/2 Cup parmesan , grated
Instructions to make Lasagne Verdi with Ricotta-Parmesan sauce:
  1. In a deep, non stick dish, heat the olive oil. when hot, add the cumin seeds and chopped garlic.
  2. Add the chopped white onion and stir well.
  3. When the onions turn translucent, add the ground cinnamon and mix well.
  4. Next, add the celery and carrots, stir well. when the carrots are slightly softened, add the mushrooms and stir.
  5. When the mushrooms release a,lot of their liquid, add the crumbled chicken bouillon cubes and mix everything well.
  6. Add the minced beef and break it up with your spoon. mix thoroughly.
  7. Add the freshly cracked black pepper and rosemary and stir well to combine. let the beef get browned all through.
  8. When the beef is almost cooked, deglaze the pan by adding the red wine.
  9. Cook off the liquid over a medium heat, and when the liquids are reduced by half, add the tinned whole tomatoes. break them up with your spoon (if you dont like your sauce chunky, you could puree the tomatoes in a food processor before adding them to your pan).
  10. Add the tomato paste and stir. let it come to a boil.
  11. Next, add the oregano, basil and check for seasoning. add more salt and pepper at this stage if required. the bolognese sauce is done.
  12. In a small bowl, crack open the eggs. add some salt, pepper, oregano and nutmeg and beat it lightly.
  13. In a large bowl, combine the parmesan and ricotta. add the cream to this and mix well to break up any lumps (make it as smooth as possible).
  14. Add the eggs to this mixture and stir well to combine.
  15. To assemble the lasagne, place a layer of bolognese sauce in the base of a heat proof rectangular dish (i normally use pyrex).
  16. Place a layer of lasagne sheets over this (its best to use fresh sheets, but i normally use 'barilla' pasta, and they dont need to be blanched before layering).
  17. Place a layer of the ricotta over this, followed by lasagne sheets. repeat layering this way, with alternating layers of sauces till all the sheets are used up. you should end with a layer of the bolognese, so ration ur ricotta mixture between layers accordingly.
  18. Top the dish with grated mozzarella and parmesan. place in an oven pre-heated to 180 degrees C for about 25 to 30 minutes, till the cheese is melted and golden and the sauce is bubbling between the layers.
  19. Remove from the oven and let it rest for about 10 minutes.
  20. Slice into individual portions, and serve with a side salad.

So that’s going to wrap this up for this exceptional food lasagne verdi with ricotta-parmesan sauce recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!