Servings:
4
Prep time:
10
Cooking time:
25
INGREDIENTS
- - 280 g of egg lasagne
- - 500 g of carrots
- - 120 g of smoked cheese
- - 100 g of greek yogurt
- - 1 onion
- - 12 leaves of sage
- - 1 glass of milk
- - Oil
- - salt
- - pepper
- - Cinnamon
INSTRUCTIONS
- Boil the carrots in salted water, drain with a slotted spoon (preserving their water that will be used to boil the pasta) and cut into 4 pieces lengthwise, then into small cubes.
- Let dry the sliced onion in a pan with 2 tablespoons of olive oil. Add the carrots, a chopped sage leaves and continue for about 3 minutes, season with salt, pepper and a pinch of cinnamon.
- Remove from the heat and whisk half of the carrots along with yogurt and milk need to get a rather soft cream.
- Heat in a pan 3-4 tablespoons of olive oil and sauté the sage leaves until they are crisp : it will take about a minute. Pat dry on kitchen paper to remove excess oil.
- Cut the lasagna into squares of about 10 cm on each side and blanch them in water of the carrots , brought to a boil , along with a little olive oil to prevent sticking together . Drain and lay them on a kitchen towel without overlapping.
- Lightly oil a baking dish and prepare 4 servings of lasagne : put on the bottom the first 4 squares next to each other , toss with a little cream and diced carrots, sage leaves and a sprinkling of grated smoked cheese, cover with another layer of dough and keep it up until the end. Finish with plenty of smoked cheese, grated or sliced.
- Bake at 180 ° C for 10 minutes , or until the cheese on the surface will be dissolved , gratin for another 2 and serve.
