Colorful Lasagna Recipe
Category: Pasta Dishes
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg lasagna sheets | 500g |
| Onion | 1 |
| Celery | 1 stalk |
| Carrot | 1 |
| Veal (minced) | 600g |
| Parmesan Reggiano DOP | 50g |
| Vegetable broth | 250ml |
| Thyme | To taste |
| Extra virgin olive oil | To taste |
| Dry white wine | 50ml |
| Whole milk | 1 liter |
| Spinach | 100g |
| Butter | 100g |
| All-purpose flour | 100g |
| Pre-cooked beets | 80g |
| Saffron | 1 pinch |
| Garlic | 1 clove |
| Salt | To taste |
| Nutmeg | To taste |
Instructions
-
Prepare the Ragù:
Start by finely chopping the onion, celery, and carrot. In a large pan, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the chopped vegetables and sauté until they soften. Add the minced veal, stirring well to break up the meat. Season with salt and pepper to taste. Let the meat cook for about 30 minutes, stirring occasionally to ensure even cooking. -
Deglaze with Wine:
Halfway through the cooking time, pour in the white wine and stir continuously to avoid the meat from sticking to the pan. Allow the wine to evaporate, infusing the meat with flavor. -
Prepare the Bechamel Sauce:
In a separate pan, melt the butter over low heat. Add the flour and cook for 1-2 minutes, stirring constantly to create a roux. Gradually add the warm milk, whisking continuously to prevent any lumps. Let the sauce simmer until it thickens to the desired consistency, then season with salt, nutmeg, and a pinch of thyme. -
Prepare the Spinach Cream:
Blanch the spinach in boiling water for 2-3 minutes. Drain and set aside to cool. Once cooled, finely chop the spinach and blend it into a smooth cream using a food processor or blender. Season with salt to taste. -
Prepare the Beetroot Cream:
Similarly, blend the pre-cooked beets into a smooth cream. You can adjust the consistency with a little vegetable broth if necessary. Season with salt and a dash of thyme. -
Prepare the Saffron Cream:
In a small bowl, dissolve the saffron threads in a bit of hot vegetable broth, allowing them to infuse. Once the saffron has dissolved, mix it with a small portion of the bechamel sauce to create a creamy saffron blend. -
Assemble the Lasagna:
Preheat the oven to 180°C (350°F) if using a conventional oven, or 160°C (320°F) for a fan-assisted oven. Grease a 20×30 cm baking dish with a little olive oil and spread a small amount of saffron cream on the bottom.Begin by layering the lasagna sheets, followed by a layer of ragù. Sprinkle with a generous amount of grated Parmesan cheese and then add a dollop of each colored cream (spinach, beetroot, and saffron) in small spoonfuls. Repeat the layers, alternating between pasta, ragù, Parmesan, and colored creams until all ingredients are used up.
For the top layer, finish with a generous spread of spinach bechamel, a sprinkle of Parmesan, and a few sprigs of fresh thyme.
-
Bake the Lasagna:
Place the lasagna in the preheated oven and bake for 40 minutes (or 30 minutes in a fan-assisted oven) until the top is golden and bubbling. Allow the lasagna to cool slightly before serving. -
Serve:
Cut into portions and serve hot. Enjoy the colorful layers of creamy, savory goodness!
This vibrant lasagna is a feast for the eyes as well as the taste buds, offering a rich blend of flavors from the creamy saffron, earthy beetroot, and fresh spinach. It’s perfect for a special occasion or a comforting family dinner!
