2 SERVINGS | 45 MINUTES

WHITE LASAGNE WITH SALSICCIA AND SPINACH

A lasagne with no tomato at all, where Salsicciafärs Original, spinach and cream carry the flavour. Instead of a classic béchamel, it's layered with a cold ricotta cream stirred with parmesan, lemon zest and lemon juice — the acidity cuts through the cream and makes the dish noticeably lighter than a white lasagne usually is. Fresh lasagne sheets mean it only needs twenty minutes in the oven.

In this recipe

Salsiccia mince original250 g

Cold-Pressed Extra Virgin Olive Oil1 liter

ingredients

250 g Nonna Elide Salsicciafärs Original
1 msk Nonna Elide Olivolja Extra Jungfru
1 yellow onion, chopped
200 g fresh spinach
1–2 tsk chilli powder
1 tsk salt
3 dl cooking cream
200 g fresh lasagne sheets
1 mozzarella
1 msk basil pesto
Grated parmesan, for topping

Ricotta cream

200 g ricotta
½ dl milk
1 dl grated parmesan
½ tsk grated lemon zest
2 msk lemon juice
½ tsk salt

method

Set the oven to 220 °C.
Fry the salsiccia mince in the olive oil until it's coloured. Add the onion and sauté for a few minutes.
Add the spinach and let it wilt down. Drain off or let any liquid cook away — fresh spinach releases a lot of water, and if it's left in, the lasagne will turn watery.
Season with chilli powder and salt. Pour in the cream and let the sauce simmer together for a few minutes. Taste and set aside.
Stir together the ricotta, milk, parmesan, lemon zest, lemon juice and salt into a smooth cream. Taste — the parmesan is salty, so adjust only now.
Spread a little of the salsiccia sauce over the bottom of a small ovenproof dish. Add a lasagne sheet, then more salsiccia sauce, a dollop of ricotta cream, a few slices of mozzarella and a few drops of basil pesto.
Repeat the layers 3–4 times, or until the dish is full. Finish with salsiccia sauce and a layer of grated parmesan.
Bake in the middle of the oven for about 20 minutes, until the top is golden and bubbling.
Let the lasagne rest for a few minutes before serving, so the layers settle.

Nonna vet bäst.