Lasagne with sorrel
2 servings
60 minutes
Sorrel lasagna is an unusual and refined combination of traditional Italian cuisine with the refreshing tart taste of spring sorrel. Lasagna as a dish originated in Italy in ancient times, and its variations continue to surprise gourmets around the world. In this recipe, airy layers of pasta are soaked in a delicate sour cream-egg sauce that adds richness and a creamy texture. Sorrel adds a piquant acidity that harmonizes beautifully with melted cheese. The dish is light yet hearty, suitable for a spring or summer lunch or dinner. Sorrel lasagna will be an excellent choice for those looking to bring a new sound to classic Italian motifs while enjoying the freshness of natural ingredients.
1
Prepare sorrel - wash, dry, chop.
- Sorrel: 2 bunchs
2
Boil the lasagna sheets in lightly salted water for 1 minute.
- No-boil lasagne sheets: 12 pieces
- Salt: to taste
3
Grease the bottom of the dish with oil, layer with lasagna sheets. Sprinkle with the first half of the sorrel.
- Olive oil: to taste
- No-boil lasagne sheets: 12 pieces
- Sorrel: 2 bunchs
4
Pour with sauce (beaten eggs with sour cream, salt, spices, and a splash of water). Sprinkle with the first half of grated cheese.
- Chicken egg: 2 pieces
- Sour cream: 200 g
- Salt: to taste
- Spices: to taste
- Cheese: 150 g
5
Repeat the layer of sheets and filling. Cover the filling with the remaining sheets, pour sauce over it, and sprinkle with cheese.
- No-boil lasagne sheets: 12 pieces
- Sorrel: 2 bunchs
- Chicken egg: 2 pieces
- Sour cream: 200 g
- Salt: to taste
- Spices: to taste
- Cheese: 150 g
6
Cook in a preheated oven for 25-35 minutes.
- No-boil lasagne sheets: 12 pieces
- Chicken egg: 2 pieces
- Sour cream: 200 g
- Cheese: 150 g
