Lasagna with herbs and cheese
12 servings
90 minutes
Lasagna with greens and cheese is the embodiment of comfort and sophistication in one dish. This is a variation of the classic Italian recipe enriched with fresh herbs that add brightness and richness to the flavor. Creamy ricotta with light citrus notes of lemon zest pairs with tangy parmesan, while the béchamel sauce gives the dish tenderness and depth. The lasagna sheets soaked in garlic and thyme aromas create layers of airy and melt-in-your-mouth delight. The mozzarella cheese on top bakes to a golden crust, forming an appetizing crispy texture. This dish is perfect for a cozy dinner with loved ones or a festive feast, revealing the full palette of European cuisine flavors. Enjoy every bite of this exquisite lasagna!
1
Heat the butter in a pan over medium heat until foamy. Continuously stirring, add the flour and continue cooking while stirring for about 1 minute.
- Butter: 3 tablespoons
- Wheat flour: 3 tablespoons
2
Add 1 cup of milk, stirring continuously until smooth; pour in the remaining milk in the same way.
- Full-fat milk: 3 glasss
3
Bring to a boil and simmer for about 6-8 minutes until thickened, stirring continuously.
4
Remove from heat and add 'Parmesan', whisk until smooth; season with salt and pepper.
- Grated Parmesan cheese: 280 g
- Coarse salt: to taste
- Ground black pepper: to taste
5
Preheat the oven to 180˚C.
6
Boil the lasagna sheets in boiling water, stirring occasionally, for 2 minutes less than the package recommendations: the sheets should be almost al dente to avoid overcooking during the dish preparation.
- Ready-made dry lasagne sheets: 360 g
7
Place the plates in a colander and arrange them on a baking sheet lightly greased with oil; turn them several times on the sheet so they are coated with oil (this makes them easier to work with and prevents sticking).
- Olive oil: 0.3 glass
8
Meanwhile, heat ¼ cup of oil in a large skillet over medium heat. Add garlic and sauté, stirring continuously, for about 1 minute until a pleasant aroma develops.
- Olive oil: 0.3 glass
- Finely chopped garlic: 4 cloves
9
Add a handful of greens and sauté for about 5 minutes, stirring and adding more greens as the previous batch cooks; season with salt and pepper.
- Kale: 2 bunchs
- Tuscan kale: 300 g
- Coarse salt: to taste
- Ground black pepper: to taste
10
Combine ricotta, eggs, thyme, and lemon zest in a medium bowl; season with salt and pepper.
- Ricotta cheese: 900 g
- Chicken egg (large): 2 pieces
- Thyme leaves: to taste
- Lemon zest: 1 teaspoon
11
Grease a baking dish measuring 32½ x 22½ cm with a little oil.
12
Spread the plates at the bottom of the mold; trim them as needed.
13
Spread 1/3 of the mixture with 'Ricotta' in a thin layer on the plates, then evenly distribute 1/3 of the prepared greens.
- Ricotta cheese: 900 g
- Tuscan kale: 300 g
14
Pour 1/3 of the 'Béchamel' sauce over the greens, spreading it evenly. Add another layer of sheets.
- Full-fat milk: 3 glasss
15
Repeat the same actions, starting with laying out the plates and ending with the 'Béchamel' sauce. Finish with a layer of plates and 'Béchamel' sauce. Top with pieces of 'Mozzarella'.
- Full-fat milk: 3 glasss
- Mozzarella cheese: 240 g
16
Bake the lasagna for 45-50 minutes until the sauce bubbles and the top layer starts to turn golden brown. Let it cool for about 20 minutes before serving.