lasagna verdi alla ricotta
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Green Lasagna with Ricotta



A nice lasagna recipe made from green lasagna noodles that is very easy to do; this simple lasagna recipe makes a great meat lasagna with ricotta as cheese filling.



Ingredients:

* 1 onion
* Butter
* Grated nutmeg
* 1/2 cup of milk
* 1 tablespoon flour
* 2 cups Diced tomatoes
* 300g (2/3 pound) ground beef
* 300g (2/3 pound) ricotta cheese
* 250ml (1 cups) extra virgin olive oil
* 250g (1 /2 pound) mozzarella cheese, or any soft italian cheese (friulano, etc...)
* 125g (5 oz) grated Parmesan cheese
* 2 tablespoons butter
* 500g (16 oz) green lasagna noodles, they have to be the green type for this recipe to respect itself (!)

Part I: prepare the meat filling:

Chop the onion and put it to fry, add the meat and cook mixing lightly;
then add the 2 cups of tomato puree.  Mix in the parmesan.
Sprinkle everything with the nutmeg;
cover small pan with a lid and simmer for 15 minutes.

Part II: assembling and baking the lasagna

Heat up the oven to 375 °F (180° C)
Boil the noodles until very 'al dente' (not cooked 100%) in boiling salted water,
drain and spread a knob of butter on each lasagna noodle.
Mix the ricotta with the milk, a tablespoon of flour and reserve for 3 minutes.
Place the first layer of lasagna in a buttered (or oiled) lasagna pan.
Add a layer of sauce over, then spread some ricotta and again a layer of lasagna.
Proceed by doing so several layers, as the depth of your pan allows.
Sprinkle the grated mozzarella on the last layer;
Finally bake the lasagna at 375 ° F  for 15-20 minutes, or up until the cheese is golden brown.

Once baked, please allow the lasagna to cool down for 30 minutes prior to serving.

Buon appetito!




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