Shepherd's lasagna
Instructions
In a large pan cut the garlic thinly and let it season in plenty of oil with a dozen Sage leaves.
Just add the Swiss chard, washed and cut into strips.
Stir, lower the heat and simmer the beets with the wine until it is completely evaporated.
Turn off the heat, let cool and mix veggies with cottage cheese diluted with half the milk.
Boil lasagna al dente in salted water with a little oil, drain, allargatele on a cloth, clean and odorless, and operated in the usual way, i.
e.
alternating layers in a baking dish of pasta in layers of seasoning and each of these last dusted with cheese.
Finish with a layer of spinach and ricotta cheese and instead of grated Parmesan cheese here.
Sprinkle with rosemary leaves and a few leaves of Sage.
Pour over the rest of the milk mixed with a couple of tablespoons of olive oil and put the lasagna in the oven at 200 degrees for about a quarter of an hour.
Ingredients and dosing for 8 persons
- 800 g of type pasta lasagne of fresh pasta
- 1000 g of beets
- 600 g of sheep's ricotta
- 200 g of grated parmesan cheese
- 50 g of cheese
- 1 1/2 cup of dry white wine
- 50 cl of milk
- 1 sprig of rosemary
- 12 leaves of sage
- Olive oil extra virgin
- Salt
- Garlic