John Myers
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Pasta: Light Lasagna
The perfect pasta: light lasagna recipe with a picture and simple step-by-step instructions.
1st layer
- 1 piece Zucchino green, medium size
- 1 piece Fresh onion
- 2 tablespoon Extra virgin olive oil
- Salt and pepper
- 200 g Cream cheese, natural
- 200 g Water
2 layer
- 300 g Mushrooms brown
- 15 g Wild garlic fresh
- 2 tablespoon Extra virgin olive oil
- Salt and pepper
- 0,5 a cup Sour cream
- 0,5 a cup Water
3 layer
- 300 g Ground beef
- 1 piece Fresh onion
- 2 tablespoon Extra virgin olive oil
- Salt and pepper
- 0,5 a cup Sour cream
- 100 g Grated Emmental
1. Schicht
- Peel and dice the onion, clean the zucchino and grate coarsely.
- Heat the oil in a pan and fry the onion cubes and courgette grated in it. Season with salt and pepper and stir in the cream cheese. Dilute with a little water. (We need the liquid to make the pasta plates soft.)
- Grease a casserole dish and pour in the zucchini mixture and distribute it. Put the first layer of pasta sheets on top.
2. Schicht
- Clean and slice the mushrooms and cut the wild garlic into thin strips.
- Heat the oil in a pan and fry the mushrooms in it. Add wild garlic and season with salt and pepper. Stir in the sour cream and dilute with a little water.
- Spread the mixture over the pasta and cover again with a layer of lasagne sheets.
3. Schicht
- Peel and finely dice the onion. Heat the oil in a pan and fry the minced meat in it until crumbly. Add the onion cubes and let them brown a little.
- Season to taste with salt and pepper and stir in the remaining sour cream.
- Spread the meat on the pasta plates.
- Bake the lasagna in a preheated oven for about 25 minutes at 190 degrees. Take heras, sprinkle the grated cheese on top and bake for another 25 minutes until the cheese shows its color.
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