Vegetarian Carasau Bread Lasagne

Vegetarian carasau bread lasagne

INtroduction

Carasau bread, also known as “music paper”, is a traditional type of Sardinian bread with rural origins. 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.

PRocedure
STEP 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.

STEP 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.

STEP 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.

STEP 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.

STEP 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. 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.

UHT Lactose-Free Milk

ARBOREA

ingredientS

For the béchamel sauce:

  • Arborea High Digestibility Lactose-free UHT milk 500 ml
  • Arborea High Digestibility Lactose-free butter 20 g
  • Arborea High Digestibility Lactose-free Dolcesardo 250 g
  • 00 Flour 20 g
  • Nutmeg as required
  • Salt as required

For the lasagne:

  • Carasau bread 250 g
  • Spinach 500 g
  • Leek 1
  • Arborea High Digestibility Lactose-free cuor di ricotta 250 g
  • Salt as required
  • Pepper as required
  • Extra virgin olive oil as required
  • Arborea gran campidano as required

MORE FIRST COURSES RECIPES

Cannonau Risotto

Sardinian Artichoke Soup

Fregola with Mushrooms and Sausage

Sardinian gnocchetti with salmon and yogurt sauce

Macarrones de Busa

Ricotta Culurgiones or Ricotta Dumplings

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