Easter Lasagna is a traditional Italian dish, 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 light Tuscan pecorino cheese, diced mozzarella, and a mix of aromatic herbs. The pasta, made with egg yolks, all-purpose flour, fine corn flour, and saffron, gives the lasagna a golden color and unique flavor. Tasty and creamy, Easter Lasagna is a rich and satisfying main course.
Prepare the pasta, roll it out thinly and boil it in pieces in salted water with a drop of oil
Pass it in cold water and dry it
In a pan, sauté the onion in oil and brown the ground meat well
Add the bouquet and deglaze with the wine, evaporate, add the tomato and cook for 60 minutes
In a buttered baking dish, start with a layer of pasta, then ragù, artichokes, pecorino, chopped herbs, mozzarella, make 3 layers
Refrigerate for 3 hours, cut into portions and bake at 180 degrees for 30-35 minutes
Serve with black olives and chopped hard-boiled eggs
Pan
Cutting Board
Knife
Sifter
Pot
Blender
Store in the refrigerator for up to 2 days
A traditional Italian Easter dish
Italia
| 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 |
