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Lasagne with salsa verde

Silky lasagne layered with a dark red ragu and bright salsa verde
Rich, saucy, and cozy, with every bite melting into the next
Golden, bubbly, and full of deep savory flavor from first forkful

dinner ⏱ 160 min 520 kcal / portion 55.0 g carbs / portion (estimated) eggglutenmilk 🔗 Original source

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Lasagne with salsa verde
v3 · rb0e705f985 20260727Z1751 30 g butter 134 ml olive oil 250 ml red wine 300 ml passata black pepper to taste sea salt to taste 50 g plain flour 500 ml milk ¼ tsp nutmeg 🔪 pulse grate carrot onion celery and garlic 🍳 ⏱ 20 min melt butter in olive oil and cook vegetables until soft and translucent 🍳 ⏱ 15 min stir in pork sausage and beef mince and cook stirring occasionally 🍳 ⏱ 5 min add biber paste and cook 🍳 ⏱ 10 min add red wine and cook 🍳 ⏱ 30 min add passata and water and scrape the pot then simmer minimum until dark red and saucy 🍳 turn off heat and set aside the ragu 🍳 melt butter for béchamel 🍳 whisk in flour and cook 30 seconds until it smells like popcorn 🍳 slowly whisk in milk and cook until smooth 🍳 ⏱ 5 min season béchamel with black pepper nutmeg and salt and cook until slightly thickened 🔥 preheat oven to 160°C 🍽 assemble the lasagne layers with ragu pasta béchamel and parmesan, then top with mozzarella and drizzle olive oil 🔥 ⏱ 40 min bake lasagne rotating halfway through until evenly browned on top ⏳ ⏱ 30 min rest lasagne before serving 🌀 combine parsley olive oil white wine vinegar caperberries and shallot to make salsa verde 🔪 slice lasagne into pieces and serve with salsa verde to drizzle over Lasagne Verde 🎉 4 pieces carrot 1 piece onion 4 pieces celery 3 pieces garlic 400 g pork sausage 500 g beef mince 3 tbsp biber paste tomato paste to taste 250 g lasagne pasta sheet 100 g parmesan 250 g mozzarella 15 g parsley 1 tbsp white wine vinegar 25 g caperberry 0.5 pieces shallot capers to taste carrot, onion, celery, garlic 15 g 30 ml pork sausage, beef mince black pepper sea salt biber paste, tomato paste red wine passata 15 g milk black pepper nutmeg sea salt lasagne pasta sheet, parmesan, mozzarella 5 ml olive oil 100 ml
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Preparation steps

  1. pulse grate carrot onion celery and garlic
  2. melt butter in olive oil and cook vegetables 20 min until soft and translucent
  3. stir in pork sausage and beef mince and cook 15 min stirring occasionally
  4. add biber paste and cook 5 min
  5. add red wine and cook 10 min
  6. add passata and water and scrape the pot then simmer 30 min minimum until dark red and saucy
  7. turn off heat and set aside the ragu
  8. melt butter for béchamel
  9. whisk in flour and cook 30 seconds until it smells like popcorn
  10. slowly whisk in milk and cook until smooth
  11. season béchamel with black pepper nutmeg and salt and cook 5 min until slightly thickened
  12. preheat oven to 160°C
  13. assemble the lasagne layers with ragu pasta béchamel and parmesan, then top with mozzarella and drizzle olive oil
  14. bake lasagne 40 min rotating halfway through until evenly browned on top
  15. rest lasagne at least 30 min before serving
  16. combine parsley olive oil white wine vinegar caperberries and shallot to make salsa verde
  17. slice lasagne into pieces and serve with salsa verde to drizzle over

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