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Crispy Lasagna
Crispy Lasagna – Recipe

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Ingredients per serve

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What you need

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Fresh pasta

    • Put durum wheat, eggs and saffron into a food processor and knead for a few minutes to obtain a dough that is not too homogeneous. Place the prepared dough in a vacuum-sealed bag and leave to rest in a refrigerator for at least 1 hour.
    • Using a fresh pasta roller, roll out the sheets and cut into the desired shape with a pastry cutter.
    • Fry in plenty of sunflower oil and set aside.

  3. Bechamel sauce

    • Pour milk and cream into a saucepan, add shallot, sage, rosemary and whole cocoa beans. Reduce the heat to low and continue cooking until the sauce reduces by half.
    • Remove from heat, let cool to 70 degree Celsius and strain, discarding the herbs and cocoa beans, reserving the liquid only.
    • Add butter and grated cheese to the reserved sauce and blend using a stick blender.
    • Pour the sauce into a cream whipper and set aside in a bain-marie.

  4. Braised ossobuco

    • Add ossobuco to the roasting pan with olive oil and brown on both sides.
    • Add diced carrot, red and green capsicum, leek, celery, garlic and onion.
    • Prepare bouquet garni by tying together bay leaves, thyme sprigs, fresh parsley stems and leek leaf with a cooking string. Add to the ossobuco mixture and continue to brown it for a little longer.
    • Add wine and continue cooking until it evaporates.
    • Add KNORR Italiana Pronto Napoli and KNORR Beef Booster. Close the lid and cook at low temperature for about 3 hours.
    • Remove ossobuco and bouquet garni. Recover marrow from ossobuco and add it back to the pan, blending with remaining sauce.
    • Shred meat with a fork and add to blended sauce.

  5. To serve

    • Cut mozzarella into slices.
    • Braise black cabbage.
    • Assemble lasagna by alternating the layers of fried pasta with the braised ossobuco, black cabbage and mozzarella.
    • Whip the béchamel sauce and add on the last lasagna layer, sprinkling with Parmesan flakes, sprouts and grated cocoa bean.
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