Drive away with green broad beans and ricotta
356 recipes
Lasagne with ricotta and provola
ingredients
servings
6
Lasagne, pasta
400 grams
Onions
1 unit
Extra virgin olive oil
to taste
Canned tomato sauce, with salt
600 grams
Ricotta cheese
40 grams
Provolone cheese
150 grams
Grated Parmesan cheese
100 grams
Salt
to taste
Pepper
to taste
Basil
6 leafs
first courses from Italy - Puglia
Lasagne with ricotta and provola
Lasagne with ricotta and provola
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
One of the typical dishes of the Apulian Sundays are the Lasagne with ricotta and provola! A typical Barese dish, typical of Sunday lunches and big parties.
preparation
step 1
In a saucepan with a little olive oil, brown a finely chopped onion.
step 2
Add the tomato sauce.
step 3
Season with salt, pepper and add 5-6 basil leaves. Continue cooking with a covered pot for about 30 minutes. If the sauce should dry out too much, add half a glass of water.
step 4
Meanwhile, sear the lasagna in boiling water for a few seconds and spread it to dry on kitchen towels.
step 5
Work the ricotta with 80 grams of Parmesan cheese and a ladle of warm tomato sauce to obtain a homogeneous mixture.
step 6
Oil a baking dish, spread a ladle of sauce on the bottom, continue in layers with pasta, ricotta and sauce and then with pasta, provola in slices and sauce, until the end of the ingredients.
step 7
Complete with the remaining parmesan and bake in a hot oven at 200 degrees for 30 minutes.
