multicolored tagliatelle with fresh sauce
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Lasagna with ricotta and black cabbage
ingredients
servings
4
Pepper
to taste
Iodized salt
to taste
Nutmeg
to taste
Extra virgin olive oil
to taste
Type 0 wheat flour
50 grams
Butter
50 grams
Semiskimmed milk
500 mL
Garlic
2 wedges
Dried tomatoes, in oil
50 grams
Grated Parmesan cheese
50 grams
Ricotta cheese
500 grams
Kale or black cabbage
500 grams
Lasagne, pasta
250 grams
single courses from Italy
Lasagna with ricotta and black cabbage
Lasagna with ricotta and black cabbage
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Lasagna with ricotta and black cabbage
preparation
step 1
Wash the cabbage, then cut the leaves into julienne strips. In a pan fry the cabbage leaves with a dolio wire for about 5 minutes. Season with salt and pepper.
step 2
In a bowl pour the sifted ricotta, black cabbage, dried tomatoes and two finely chopped cloves of minced garlic. Season with salt and pepper. Mix well.
step 3
At this point prepare the sauce. Melt the butter, then remove from heat. Add the flour and mix together. Put on the heat for you make the lightly browned flour.
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step 4
Add the pre-heated milk. Season with salt, pepper and nutmeg. Mix everything to mix the ingredients well to. Simmer to thicken the sauce.
step 5
Now take a baking dish. Create a layer of sauce, a layer of sheets of lasagne. Spread the ricotta cheese and cabbage. Cover with the sauce, then sprinkle with Parmesan cheese.
step 6
Continue with the same filling up to create 3-4 layers. Finitecon a layer of ricotta cheese, black cabbage and white sauce. Sprinkle the surface with grated Parmesan cheese.
step 7
Bake the lasagne in a preheated oven at 180 ° C for 20 minutes.
