Green Lasagna

Lasagne verdi al forno

(Green Lasagna)

 (This is for 4 people)

Ingredients

1.763 oz (50g) ground turkey meat

5 tablespoons of EVO

7.054 oz (200g) tomato paste

2.469 oz (70g) grated Parmigiano Reggiano cheese

8.818 oz (250g) mozzarella

1.058 oz (30g) onion, chopped

1 clove of minced garlic

Mixture of 1 teaspoon nutmeg, ginger, turmeric

17.636 oz (500g) champignon mushrooms

3 tablespoons white wine

1 bay leaf

salt to taste

black pepper to taste

Procedure

In a pan add 4 tablespoons EVO, onion and garlic, chopped and brown leaves.

Add to it the ground turkey meat, mix it well, add spices and a bit of salt. Mix it well and cook it for 15 minutes over medium heat.

Add 7.054 oz (200g) of tomato paste and 2 ladles of water or vegetable broth. Cook for 15 minutes.

In another pan pour 1 spoonful of EVO, 1 bay leaf, 17.636 oz (500g) of champignons sliced, 3 tablespoons of white wine, salt to taste and let the wine evaporate.

Pour the mushrooms into the pan of the sauce and mix it well.

For homemade pasta

12.345 oz (350g) flour type 00

2 whole eggs

1.410 oz ( 40g) water

1.234 oz (35g) parsley

1 tablespoon of EVO

salt to taste

Procedure

Wash 1.234 oz (35g) of parsley and put it in the mix with 1.410 oz (40g) of water and salt to taste. Blend it. Everything must be as a cream.

Pour the flour onto a pastry board. Make a fountain. Add 2 eggs, 1 tablespoon of oil, the parsley cream. Knead it well.

Stretch the dough with 2 mm thick, with a rolling pin or the No 4 of the machine to make pasta.

The dough is cut to the length of the pan.

Boil a pot of water.

Boil lasagna obtained in boiling water, add salt to taste. Cooking is about 2 minutes.

In a baking pour 1/2 ladle of sauce, spread good lasagna, pour over 2 ladles of sauce, a few slices of mozzarella, Parmigiano Reggiano cheese, grated.

Do so another layer.
The last layer should be pasta and a bit of sauce.

Put in oven preheated to 356°F (180°C) for 10 min and 10 min under the grill.