How to Cook Yummy Lasagne Verdi with Ricotta-Parmesan sauce

Lasagne Verdi with Ricotta-Parmesan sauce. Great recipe for Lasagne Verdi with Ricotta-Parmesan sauce. this is a variant of the classic lasagne recipe. it uses lasagne-con-spinachi, or spinach lasagne sheets, so it has a green colour when cooked (its hulk food :P ). also, there are two sauces used for layering, a white ricotta sauce and. Top with remaining noodles, sauce and cheeses; cover. The perfect lasagna recipe made with parmesan ricotta cheese filling, melted mozzarella cheese, lasagna noodles, and a robust tomato meat sauce.

He is obsessed with this lasagna and if he is stressed or overwhelmed with work, this is what I. Continue with two more full layers: pasta, ricotta, mozzarella, sauce. Once the three layers of ricotta are set, top with a final layer of pasta and tomato sauce. You can cook Lasagne Verdi with Ricotta-Parmesan sauce using 29 ingredients and 20 steps. Here is how you cook that.

Ingredients of Lasagne Verdi with Ricotta-Parmesan sauce

1. You need 2 Tablespoons of olive oil.
2. Prepare 4 Cloves of garlic.
3. It's 1 Pinch of cumin seeds.
4. You need 1 of white onion , chopped.
5. Prepare 1 of celery stalks , finely chopped.
6. You need 1 of carrot , finely chopped.
7. You need 1/4 Teaspoon of cinnamon , ground.
8. Prepare 2 of chicken bouillon cubes.
9. You need 2 Cups of white mushrooms fresh , sliced.
10. It's 500 Grams of beef minced lean.
11. You need 2/3 Cup of red wine.
12. You need 1 Pinch of rosemary , dried.
13. Prepare 1 Teaspoon of oregano , dried.
14. You need 1/2 Teaspoon of basil , dried.
15. It's 1 tin of tomatoes canned whole.
16. You need 2 Tablespoons of tomato paste.
17. Prepare of salt.
18. It's of pepper.
19. Prepare 400 Grams of ricotta fresh.
20. Prepare 200 Millilitres of cream single.
21. Prepare 1/4 Cup of parmesan , grated.
22. Prepare 2 of eggs.
23. Prepare 1/8 Teaspoon of oregano , dried.
24. You need 1 Pinch of nutmeg , grated.
25. You need of salt.
26. Prepare of pepper.
27. You need 12 of lasagne verdi sheets.
28. It's 1 Cup of mozzarella , grated.
29. It's 1/2 Cup of parmesan , grated.

For the ragu: In a large skillet, melt butter over medium-high heat. Saute bacon, carrot, celery and onion until onion is translucent. Stir in ground pork, ground beef and minced ham, and cook until browned. Reserve any extra meat sauce for another use.

Lasagne Verdi with Ricotta-Parmesan sauce instructions

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..

This is the best lasagna recipe I have ever made and I make it all the time. It is an easy and classic lasagna made with ground beef, three cheeses (ricotta, mozzarella and parmesan) using dry lasagna noodles that need to be boiled - no oven ready noodles as I have never ben a fan. Roll up and place seam side down in the prepared baking dish; repeat with remaining noodles and filling. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining mozzarella. Drain excess liquid from skillet and add pasta sauce; simmer on medium low until ready to assemble lasagna.