Half an Hour to Serving Perfect Ricotta, leek and Savoy cabbage lasagne πππ
Hoping to dine Ricotta, leek and Savoy cabbage lasagne πππ a top restaurant's, but for some causes are not able to go to restaurants. This page gonna help you with clear procedures on preparing a Ricotta, leek and Savoy cabbage lasagne πππ like a famous chef made.
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To make an extraordinary Ricotta, leek and Savoy cabbage lasagne πππ, below are the components required:
- Use 3 of leek.
- Prepare 1/2 of Savoy cabbage.
- Use 250 g of ricotta.
- Get 4 tbsp of sour cream.
- Take 1 tsp of fresh thyme.
- Prepare 2 tsp of mustard.
- Provide 6 sheets of lasagne.
- You need 1 tbsp of butter.
- Take 4 slice of smoked cheese (can leave it out but gives a great taste).
- Provide 100-150 g of cheese grated.
- Use of Salt and pepper.
After preparing the materials, now you are ready to prepare your appetizing Ricotta, leek and Savoy cabbage lasagne πππ by following the procedures below:
- Halve the leek and slice them, slice the Savoy cabbage..
- Place the cabbage into salt boiling water, bring it back to boil and cook for 1-2 min. Don’t discard the cooking water we will need that later..
- Heat the butter in a sauce pan and add the chopped leek, cook it for 5 min until soften. Add the ricotta, mustard, 2 tbsp sour cream, thyme and cabbage. Spoon about 6-7 tbsp of cabbage water to the pan, mix everything and cook it for about a couple of minutes..
- Spoon 3-4 tbsp sauce mixture to the bottom of a 20 by 20cm Pyrex, put 2 lasagne sheet on top, and layer the rest in the following order: half of the leftover sauce, 4 slice of smoked cheese, 2 lasagne sheet, rest of sauce, 2 lasagne sheet, 2 tbsp sour cream and finished it off with the grated cheese..
- Bake it in a 180 degrees fan oven for 20 min. Enjoy! ππππ.
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Recipe : Ricotta, leek and Savoy cabbage lasagne πππ
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