Lasagne with artichokes and Taleggio
first courses from Italy
Lasagne red turnip, Robiola and sausage
Lasagne red turnip, Robiola and sausage
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Alternative to traditional lasagna, tasty and simple
preparation
step 1
Cut into cubes turnip. If you want to make small decorations like those in the picture, cut thin slices from which ritaglierai 2-3 of hearts or whatever you like.
step 2
Deprived of his sausage casings and put it in a pan without oil over medium heat, thus releasing all excess fat. Falla well removing grease from time to time the fat.
step 3
Chop the onion and let it soften in a pan with a little oil and butter. Season with salt and pepper.
step 4
Set aside half of onion with the sausage. At that remained in the pan add diced turnip and dellolio if necessary.
step 5
Season with salt and Saute. Cook for about 5 minutes and finally poured a sip of white wine, let it evaporate and put everything in a bowl with high sides.
step 6
With a turnip immersion blender blend together with two tablespoons of water
step 7
Merge robiola the turnip puree working the mixture well. The pink creamy sauce is ready!
step 8
Put in a pan sausage and onion you had kept aside (I used the same pan where I had cooked turnip), add a little oil and cook. Add half a glass of wine
step 9
We compose the lasagna: Put on the bottom of the pan a bit of sauce and the first sheet of lasagna, cover with pink creamy sauce, a bit of sausage sauce, a handful of Parmesan cheese and white sauce.
step 10
Continue the same way for the other layers. For the last one layer you put pink cream, rich sauce and parmesan cheese.
step 11
Cover with a sheet of aluminum foil and bake in a preheated oven at 180/200 ° C for 20 minutes, or follow the cooking instructions on the packaging of the lasagne.
step 12
Cuocile uncovered for another 5 minutes to brown the surface.