The Lasagne is a classical recipe. Now we offer a variation with vegetables typical of the winter season. The cauliflower is, for example, one of those vegetables that can be used in this impressive recipe.
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INGREDIENTS |
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Lasagne con Spinaci all'uovo Barilla |
10 |
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no. |
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Cauliflower |
300 |
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g |
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Broccoli |
150 |
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g |
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Butter |
100 |
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g |
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Wheat Flour |
60 |
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g |
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Whole milk |
1 |
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l |
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Chopped basil |
1 |
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branch |
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Chopped italian parsley |
1 |
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tablespoon |
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Grated Parmesan cheese |
2 |
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tablespoons |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Boil separately the cauliflower and the broccoli, be careful to drain them both al dente. Remove their stalks and save only the vegetable flowers. Sauté them in 30 g of butter. |
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| 2. |
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Melt another 60 g of butter in a pot and stir in the flour. Stirring constantly, add hot milk to the mixture. Season it with salt and pepper and let cook for about five minutes. |
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| 3. |
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With the remaining butter, grease a baking pan and pour in three tablespoons of the béchamel (the milk sauce that we have just prepared). Add the cauliflower and broccoli pieces to it and cover with a layer of uncooked Lasagne con Spinaci Barilla. Keep alternating layers of béchamel and vegetables with layers of Lasagne until the pasta is finished. The last layer will be with the béchamel, the vegetables and a sprinkle of Parmigiano Reggiano cheese. |
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| 4. |
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Put the baking pan in the oven at 200/220°C for about twenty minutes, or until the top is crunchy. Before serving, garnish with a few basil leaves. |
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CHEF'S NOTE |
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* If you want to keep the cauliflower white, cook it in the "Bianchetto", this is water with a little flour and lemon juice in it
* To avoid lumps in the béchamel pour hot milk into the cold flour and butter mixture. |
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For this sweet, aromatic dish we suggest a dry, full bodied, aromatic, white wine such a Chardonnay Isonzo 1997 or a Soave 1998. |
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