Lasagna
Description
The dish is prepared without unnecessary complications. This is not the lasagna you're used to or have had before, but I assure you, it's no worse. If you love cheese as much as I do, you'll enjoy this cooking method, which is also much simpler than the traditional one. Serve the lasagna hot, sprinkled with fresh or dried herbs. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. Place the ricotta, 40 grams of grated Parmesan, egg, zest, and chopped herbs into a bowl.
- 2
Step 2
2. Mix and add mozzarella, fontina, then season with salt and pepper to taste.
- 3
Step 3
3. Mix everything again and set the filling aside while preparing the pasta.
- 4
Step 4
4. Cut the fresh pasta sheets in half.
- 5
Step 5
5. Pour water into a saucepan and place it over heat. Immerse the pasta in the water for 30-40 seconds and remove (if using dried pasta, cook for 2-3 minutes). Immediately transfer to cold water to prevent the sheets from overcooking due to residual heat.
- 6
Step 6
6. Place several leaves on the table and wipe them with a paper towel, then fill each with 2-3 tablespoons of filling.
- 7
Step 7
7. Fold each leaf in half, brush each leaf with olive oil, and place them into the prepared baking dish. Arrange the leaves randomly; perfect shape is not required here.
- 8
Step 8
8. Sprinkle the lasagna with the remaining Parmesan and bake in a preheated oven at 210 degrees for about 20 minutes. Garnish the finished dish with fresh herbs, cut into pieces, and serve immediately.