Easter Lasagna is a traditional dish of Italian cuisine, perfect for celebrating Easter with family. This recipe features a flavorful lamb ragù enriched with tomato pulp, garlic, red onion, white wine and a bouquet of thyme and rosemary. The filling consists of sautéed artichokes, grated Pecorino Toscano cheese, diced mozzarella and a mixture of aromatic herbs. The pasta, made with egg yolks, type 0 flour, fine cornmeal and saffron, gives the lasagna a golden color and unique flavor. Tasty and creamy, Easter Lasagna is a rich and satisfying first course.
Prepare the pasta, roll it thin and boil it in pieces in salted water with a drizzle of oil
Cool them in cold water and dry them
In a pan, sauté the onion in oil and brown the minced meat well
Add the bouquet, deglaze with the wine and let it evaporate, add the tomato and cook for 60 minutes
In a buttered baking dish start with a layer of pasta then ragù, artichokes, Pecorino Toscano, chopped herbs and mozzarella; make 3 layers
Refrigerate for 3 hours, cut into portions and bake at 180°C for 30-35 minutes
Serve with black olives and chopped hard-boiled eggs
Pan
Cutting Board
Knife
Sieve
Pot
Blender
Store in the refrigerator for up to 2 days
A traditional Italian Easter dish
Italy
| Energy (kcal) | 124 |
| Carbohydrates (g) | 1.9 |
| of which Sugars (g) | 1.64 |
| Fat (g) | 8.32 |
| of which Saturates (g) | 3.61 |
| Protein (g) | 7.07 |
| Fiber (g) | 2.62 |
| Sale (g) | 0.08 |
