Lasagna verde

serves 4
prep time: 15 mins
cooking time: 90 mins

recipe author: the good room

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

Method

1. PREHEAT THE OVEN TO 180°c.

2. 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.

3. INCREASE HEAT TO MEDIUM, ADD MORE OIL, AND BROWN THE SAUSAGE MEAT. REMOVE AND SET ASIDE.

4. DEGLAZE THE PAN WITH WHITE WINE (2-3 MINS), THEN RETURN VEGGIES, SAUSAGE, HERBS AND STOCK. SIMMER COVERED ON LOW (1 HR).

5. 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.

6. BLANCH LASAGNA SHEETS IN BOILING SALTED WATER (30-40 SECONDS) AND SET ASIDE.

7. 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.

8. BAKE COVERED (30 MIN), UNCOVER AND BAKE FOR A CRISPY TOP (15 MIN), THEN LET IT REST (15 MIN).

9. FINISH WITH FRESH BASIL LEAVES AND EXTRA HOT CHILLI OIL.

video

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