Vegetarian Carasau Bread Lasagne

Name: Vegetarian Carasau Bread Lasagne
Prep time: 1 h
Yield: 4
Ingredients: Arborea High Digestibility Lactose-free UHT milk 500 ml; Arborea High Digestibility Lactose-free butter 20 g; Arborea High Digestibility Lactose-free Dolcesard 250 g; 00 Flour 20 g; Nutmeg q.b.; Salt q.b.

Informazioni della ricetta Vegetarian Carasau Bread Lasagne: difficoltà e tempo di preparazione
Difficulty	Easy
Tempo di preparazione	1 h

Latte AD Senza Lattosio Parzialmente Scremato ESL Arborea

is made with

Lactose-Free Semi-Skimmed Milk ESL

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Description

Carasau Bread , also known as music paper , is a typical Sardinian baked product of peasant origin. Thanks to its texture, it’s not only the ideal side for many foods, but it can also be the main ingredient in several delicious recipes, like carasau bread lasagne, which we’re going to prepare in its vegetarian version.

The procedure used here follows the recipe for a classic lasagne, but uses carasau bread instead of fresh pasta, along with béchamel sauce and spinach.

Vegetarian carasau bread lasagne is perfect for lunch or dinner, on any occasion. Here’s how to make it..

Ingredients

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For the béchamel sauce

Tabella ingredienti per Vegetarian Carasau Bread Lasagne
Arborea High Digestibility Lactose-free UHT milk	Arborea High Digestibility Lactose-free UHT milk	500 ml
Arborea High Digestibility Lactose-free butter	Arborea High Digestibility Lactose-free butter	20 g
Arborea High Digestibility Lactose-free Dolcesard	Arborea High Digestibility Lactose-free Dolcesard	250 g
00 Flour	00 Flour	20 g
Nutmeg	Nutmeg	q.b.
Salt	Salt	q.b.

For the lasagne

Tabella ingredienti per Vegetarian Carasau Bread Lasagne
Carasau Bread	Carasau Bread	167 g
Spinach	Spinach	333 g
Leek	Leek	1
Arborea High Digestibility Lactose-free cuor di ricotta	Arborea High Digestibility Lactose-free cuor di ricotta	167 g
Salt	Salt	q.b.
Pepper	Pepper	q.b.
Extra virgin olive oil	Extra virgin olive oil	q.b.
Arborea Gran Campidano	Arborea Gran Campidano	q.b.

Instructions

1 To prepare a delicious vegetarian carasau bread lasagne start by boiling the spinach: wash it carefully and boil it in plenty of salted water. When it is ready, drain it and wring it out.
2 Wash the leek and cut it into small discs, then sauté it in a pan with a couple of tablespoons of extra virgin olive oil, lightly salt and finally stew it. When it’s browned, add the spinach, season with pepper and cook for around 5 minutes.
3 Now focus on the béchamel sauce: prepare a roux with 20g of butter and 20g of flour, and then add 500ml of milk very slowly to prevent lumps forming. Continue to stir your béchamel sauce so that it doesn’t stick.
4 When the sauce has thickened, turn off the heat, add the spinach and leeks and blend quickly with an immersion blender. When the béchamel sauce is lukewarm, add the ricotta and mix.
5 Thoroughly grease a rectangular baking dish, pour a little béchamel sauce inside and spread it, then cover this with a layer of carasau bread; add another layer of spinach béchamel, then one of dolcesardo slices and grated gran campidano.
6 Continue adding layers until you have used all the ingredients, then bake your vegetarian carasau bread lasagne in the pre-heated oven at 180° for 40 minutes.