Lasagne Verdi with Ricotta-Parmesan sauce
Lasagne Verdi with Ricotta-Parmesan sauce

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Ingredients requirements for Lasagne Verdi with Ricotta-Parmesan sauce:
  1. Require 2 Tablespoons - olive oil
  2. Give 4 Cloves for garlic
  3. Get 1 Pinch cumin seeds
  4. Make ready 1 white onion , chopped
  5. Give 1 - celery stalks , finely chopped
  6. Require 1 of carrot , finely chopped
  7. Get 1/4 Teaspoon of cinnamon , ground
  8. Need 2 - chicken bouillon cubes
  9. You need 2 Cups for white mushrooms fresh , sliced
  10. Require 500 Grams - beef minced lean
  11. Take 2/3 Cup red wine
  12. Provide 1 Pinch - rosemary , dried
  13. Require 1 Teaspoon of oregano , dried
  14. Give 1/2 Teaspoon of basil , dried
  15. Give 1 tin for tomatoes canned whole
  16. Take 2 Tablespoons tomato paste
  17. You need of salt
  18. You need - pepper
  19. Require 400 Grams of ricotta fresh
  20. Prepare 200 Millilitres of cream single
  21. Make ready 1/4 Cup of parmesan , grated
  22. Take 2 eggs
  23. Make ready 1/8 Teaspoon for oregano , dried
  24. Need 1 Pinch of nutmeg , grated
  25. Need for salt
  26. You need pepper
  27. Require 12 lasagne verdi sheets
  28. Make ready 1 Cup - mozzarella , grated
  29. Get 1/2 Cup - parmesan , grated
Lasagne Verdi with Ricotta-Parmesan sauce making process:
  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.

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