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A classic recipe that will appeal to young and old alike. The delicacy of the vegetables and the sweetness of the mozzarella are at the heart of this preparation. Also ideal to prepare in advance or freeze.
Ingredients for
4 servings
- 250 g of fresh egg pasta for lasagne
- 250 g of Sabelli mozzarella
- 1 bunch of asparagus
- 60 g of Parmesan cheese
- Extra virgin olive oil, salt to taste
Prodotti utilizzati per questa ricetta
Mozzarella Fior di Latte
200 g
Method
Wash the asparagus, remove the woody part of the stalk, and cut them into rounds, keeping the tips whole. In a large frying pan, quickly brown the vegetables with a little oil and salt to taste. Squeeze the mozzarella with your hands to reduce it into small pieces and to make it lose the excess milk. Cut the lasagne pasta to the size of your oven dish and boil it briefly in salted water. Drizzle a little oil over the base of the dish and place the first sheet of pasta on top. Stuff the pasta with asparagus, mozzarella, and a pinch of Parmesan cheese. Cover with another sheet of pasta and repeat the filling until all the ingredients have been used up. Finish the lasagna with a sheet of pasta greased with oil on which you can sprinkle a little Parmesan cheese to increase the crunchiness. Place in the oven at 180°C for about 15 minutes, finishing off with a 2-minute grill. Wait at least five minutes before cutting and serving. Wait at least five minutes before cutting and serving.
WISDOM PILL
When using mozzarella for lasagna or a filling, it is important to let it lose some of its milk to prevent it from releasing too much moisture during cooking. You can proceed by squeezing the mozzarella with your hands or shredding it with a knife and then letting it rest for a few minutes in a colander.
