Tag: lasagna

Saffron lasagna with asparagus – Italian Cuisine


Made even more exquisite by the unique taste of saffron and the creaminess of dairy products, lasagna with asparagus is an ideal first course for a refined lunch


Step by Step

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    • Preparation of saffron lasagna with asparagus

      1) Make the dough for lasagna. Mix the type 00 flour and that of durum wheat flour on the pastry board, form the fountain and add on the edges of the groove 1 pinch of salt. Pour a wire inside extra virgin olive oil, to make the dough more elastic, and the eggs, lightly beaten with a fork. Begin to knead by slowly taking the flour from the edges of the fountain and then continue with large hands, until a smooth and homogeneous mixture is obtained. Then form a dough and wrap the transparent film around the dough; let it rest for about 30 minutes.

      2) Prepare the béchamel. Melt the butter in a casserole, add 70 g of "00" flour and let it roast over low heat for 1-2 minutes, stirring with a wooden spoon. Add the milk hot flush by mixing the mixture with a hand whisk to avoid lumps; cook For others 10 minutes, continuing to stir until the mixture thickens.

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      lasagna-allo-saffron-with-the-asparagus recipe
    • 3) When the béchamel is quite thick, add the salt, the pepper and a pinch of nutmeg to flavor it, then add a sachet of saffron. After mixing all the ingredients well, pour the béchamel in a colander in order to remove any lumps, collect it in a bowl and let it cool.

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    • 4) Now clean the asparagus, scald them in boiling salted water for a few minutes, then cut them into pieces. Fry thegarlic in a no stick pan with 2 tablespoons of extra virgin olive oil, brown the asparagus, season with salt and cook for 10 minutes, then add the parsley chopped.

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      lasagna-allo-saffron-with-the-asparagus image
    • 4) After 30 minutes take the egg pasta again and roll it out with a rolling pin or rollers of a special machine in thin sheets is cut it into rectangles rather large. Bring plenty of salted water to the boil and cook the lasagna, a little at a time and gradually scolale with a slotted spoon e dry them on a clean towel.

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    • 5) Season the lasagna in layers. Grease one baking tin and make the base with the lasagna, cover with a layer of saffron béchamel, add the slices of Emmentaler and lastly the asparagus. Do this until you finish the ingredients.

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      lasagna-allo-saffron-with-the-asparagus step
    • 6) Complete the pan. Finish the last layer with a sheet of lasagna sprinkled with béchamel, flakes of butter and grated Parmesan.

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10 ideas for first courses (from lasagna to gnocchi) – Italian Cuisine

10 ideas for first courses (from lasagna to gnocchi)

Is Easter day approaching and you still don't have a clear idea of ​​what you will bring to the table? No problem. Here are some inspiration for the first course

Today we want to offer you some recipes Easter first courses perfect for the next Sunday lunch: cannelloni, lasagne, maccheroni alla chitarra and gnocchi, we have it for all tastes. You just have to decide what you want to offer to your guests.

Easter lunch tips

The first of Easter lunch it must be an important dish, but not too demanding and heavy. Above all, it must have i colors and flavors of spring. That's why we thought of adding some seasonal vegetables like the asparagus, i artichokes and the Fava beans.
Another suggestion: if you have many guests at lunch, we suggest you prepare a lasagna or gods cannelloni because they can be done the night before and they heat up just before serving them.
If you are few, instead, gnocchi and dry pasta they are ideal, even to do at the moment and without going crazy among a thousand pans.
Avoid on the big occasions and when the menu is very rich the risottos, because they can be done only at the moment.

First Easter: 10 inspirations

We are sure you will find the perfect recipe for you among these 10 ideas.
Happy Easter!

Lasagna with vegetable sauce with smoked sauce and smoked cheese – Italian Cuisine

Lasagna with vegetable sauce with smoked sauce and smoked cheese

1 pack of lasagna dough
3 carrots
3 courgettes
1 pepper
1 large aubergine
1 package of Mutti datterini sauce
2 tablespoons of vinegar
1 teaspoon of sugar
1 smoked scamorza
1 liter of bechamelle
40 g of Parmesan cheese
1 clove of garlic
1 bay leaf
a pinch of curry
extra virgin olive oil q.b.
Salt to taste.


On a cutting board, cut the vegetables into small cubes. In a non-stick pan, put generous extra virgin olive oil, bay leaf, curry and garlic clove and cook for a few minutes.
Dip the vegetables, salt and cook for about 40 minutes. Add the vinegar mixed with sugar and let it evaporate.

Add Datterini Mutti sauce and cook for 10 minutes. Blanch the lasagna sheets. Cut the scamorza into thin slices and compose the lasagna.

In a single-portion oven mold put a sheet of pasta, béchamel sauce, vegetable ragout and a slice of scamorza cheese. Alternate layers and finish with béchamel, ragù and parmesan.

Bake at 180 degrees for about 35 minutes.

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