Lasagne with salsa verde

dinner · ⏱ 160 min · 6 portions · 55.0 g carbs / portion · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/762/lasagne-with-salsa-verde/