Flow rate
First courses
Duration
50 minutes
Difficulty
Average
Ingredients
Fresh pasta for lasagna
Fresh spinach 250g
Courgettes 200g
Peas 100g
Verzin 350 g
Quail eggs n°4
Breadcrumbs to taste
Milk
Flour
butter
Preparation
Prepare the fresh pasta. If already made, blanch it in water for a few seconds and put it in cold water, possibly with ice.
Sauté the spinach with a clove of garlic and a little extra virgin olive oil and set aside.
Cut the courgettes into small cubes and sauté with extra virgin olive oil
Blanch the peas in salted water and place them in ice water to preserve their colour.
Boil the quail eggs until hard-boiled and chop them once they are cold.
Procedure
Prepare a light béchamel sauce by boiling 500ml of milk, with 6g of salt. Once it has reached boiling point, add the butter and flour roux (35g butter and 35 flour) and bring to the boil again until the desired consistency is reached. Leave to cool.
Assemble the lasagna by making layers of pasta, béchamel, vegetables, eggs and verzin until all the ingredients are used up. In the last layer, sprinkle with breadcrumbs that will form a crust during cooking.
Cook at 180°C for at least 15/20 minutes.
