Ricetta delle lasagne alle erbe di campo





Preparation time:


Cooking time:



  • 4 uova per la pasta
  • 1 kg di erbe di campo (broccoli selvatici, rapastrello, cicorietta - in mancanza spinaci o rape)
  • 2 scamorze
  • 80 gr di parmigiano
  • 1/2 lt per la besciamella
  • 1 spicchio di aglio
  • Olio extravergine di oliva
  • Sale


Lavate benissimo le verdure, lessatele brevemente e ripassatele in padella con l'olio e l'aglio (volendo anche un pezzettino di peperoncino). Preparate le sfoglie di pasta (oppure compratele belle e pronte), lessatele due alla volta, per qualche minuto in abbondante acqua salata, scolatele man mano nell'acqua fredda e mettetele ad asciugare sopra un canovaccio pulitissimo. Tagliate le scamorze a cubetti e preparate la besciamella. A questo punto, in una pirofila imburrata mettete un primo strato di sfoglie, cospargete di verdura, scamorza, besciamella e parmigiano, proseguite con altre sfoglie e gli altri ingredienti fino a chiudere con un doppio strato di sfoglia da cospargere con besciamella e una spolverata di parmigiano. Infornate a 180° per 20 minuti.

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