First introduced a few years ago in Bogno Egnazia, this is a contemporary take on an all-green lasagna. No meat sauce, no mozzarella, and no classic béchamel; instead, layers of lentils, ricotta, and a delicious green sauce. Will you give it a try? Here are Domingo Schingaro’s tips.
Lasagna with Yellow Lentil Flour, Wild Herbs, and Sheep’s Milk Ricotta
Ingredients (serves 4)
For the layers:
- 6 sheets of yellow lentil pasta
For the filling:
- 200 g sheep’s milk ricotta
- 80 g grated Parmesan
For the vegetables:
- 200 g wild herbs (marasciuolo, borage, wild chicory)
- 1 onion
- vegetable broth, as needed
- extra virgin olive oil, salt, pepper, nutmeg
For the green sauce:
- 1 liter rice milk (unsweetened)
- kuzu or cornstarch, as needed (cornstarch)
Preparation
1. The pasta and wild greens
- Blanch the pasta in salted water for 6 minutes. Drain it and immediately plunge it into ice water to stop the cooking process. Gently pat it dry and set it aside.
- Steam the vegetables, plunge them into ice water to preserve their vibrant color, then squeeze out the excess water and finely chop them with a knife.
- Sauté the vegetables in a pan with the chopped onion, a drizzle of oil, and a splash of vegetable broth.
2. The Ricotta Cream and Green Sauce
- For the ricotta: In a bowl, season the sheep’s milk ricotta with oil, salt, pepper, nutmeg, Parmesan, and 130 g of the sautéed vegetables. Mix well.
- For the green sauce: Bring the rice milk to a boil. Add the kuzu (or cornstarch), previously dissolved in a little cold water, to thicken the sauce. Let it cool completely, then add the remaining stewed vegetables and blend everything in a food processor until you have a smooth, green cream.
3. Assembly and Baking
- Take a baking dish and layer the ingredients alternately to make a total of 4 layers of pasta:
- Lentil pasta base
- Seasoned ricotta
- Green sauce and a sprinkling of Parmesan
- Top layer: Finish the last layer by covering it only with the green sauce, the remaining Parmesan, and a drizzle of extra virgin olive oil.
- Bake in a preheated oven at 165°C for 18 minutes.
The extra touch: Serve the lasagna piping hot, garnishing the plate with a few leaves of fresh wild herbs.
CONTACT
Strada Comunale Egnazia - (72015) Savelletri (BR);
t.+39 080 225 5351;
due.camini@borgoegnazia.com
https://ristoranteduecamini.it/
