Lasagna verde
November 21, 2023
Try out this amazing lasagna that combines delicious chilli, cheese, and pasta for a mouth-watering meal!
Ingredients
- 1/2 tsp crushed fennel seeds
- 1 finely diced brown onion
- 1/2 finely diced fennel
- 2 finely diced celery sticks
- 3 minced garlic cloves
- 500g pork & fennel sausages, meat removed from casings
- 200ml white wine
- 4 finely chopped sage leaves
- Small handful of finely chopped parsley
- 200ml beef stock
- 3 That's Amore Cheese buffalo mozzarella balls
- A large handful of spinach
- Lots of grated parmigiano reggiano
- Sale & pepper to taste
- Fresh basil leaves
- 1 pack of fresh spinach lasagna sheets
- Lots of Bippi extra hot chilli oil
Bechamel
- 30g butter
- 30g plain flour
- 400ml full cream milk
- Freshly grated nutmeg
Instructions
- Preheat the oven to 180°C.
- In a large saucepan, saute onions, fennel, and celery in olive oil over low-medium heat (15 mins), adding more oil if needed. Add minced garlic (2 mins), then set aside.
- Increase heat to medium, add more oil, and brown the sausage meat. Remove and set aside.
- Deglaze the pan with white wine (2-3 mins), then return veggies, sausage, herbs and stock. Simmer covered on low (1 hr).
- Make bechamel: create a roux with butter and flour, slowly adding milk until a think, saucy consistency is reached. Grate in fresh nutmeg, set aside.
- Blanch lasagna sheets in boiling salted water (30-40 seconds) and set aside.
- In a 12 x 32cm baking dish, layer sauce, lasagna sheets, bechamel, mozzarella, and parmesan. Add spinach between layers, creating 5 pasta sheets. Finish with cheese on top.
- Bake covered (30 min), uncover and bake for a crispy top (15 min), then let it rest (15 min).
- Finish with fresh basil leaves and extra hot chilli oil.
Make it with
