CRUMB-Y GREEN LASAGNA

CRUMB-Y GREEN LASAGNA

CRUMB-Y GREEN LASAGNA

CRUMB-Y GREEN LASAGNA

CRUMB-Y GREEN LASAGNA

Fall bounty can get away from you and thisrecipe is a perfect chance to play catch-up.Preserve your fall garlic crop by confiting itand storing it in the fridge.
Prep Time 3 hrs
Cook Time 2 hrs
Course CRUMB-Y GREEN LASAGNA
Servings 6

Equipment

  • KEJSERLIG Plate
  • MÄRIT Place mat
  • IKEA 365+ Cutlery

Ingredients
  

SCRAPS

  • Soured milk
  • Overripe tomatoes
  • Stale bread
  • Wilted greens

RICOTTA

  • 12½ cups (3 L) soured milk, 3.25%
  • cups (350 ml) cream, 35%
  • 2 lemons, juice and zest
  • 2 eggs, beaten
  • 2 tsp (12 g) sea salt

GARLIC CONFIT

  • 12 large cloves garlic, peeled
  • cup (300 ml) grapeseed oil

TOMATO SAUCE

  • ½ cup (125 ml) olive oil
  • ½ yellow onion, peeled and finely diced
  • 2 cloves garlic, thinly sliced
  • 2 lbs (900 g) tomatoes (can be spottyand soft), bad spots removed, chopped
  • 1 tsp (2½ g) fresh thyme leaves,removed from stems
  • 1 tsp (1½ g) rosemary, chopped
  • 2 tsp (12 g) sea salt
  • 1 tsp (7 g) smoked paprika

OLIVE OIL CRUMB

  • 2 2 slices stale bread
  • 1 tsp 1 tbsp (15 ml) olive oil
  • 1 1 pinch sea salt

LASAGNA ASSEMBLY

  • 8 8 cups (240 g) wilted greens such as kale,chard, spinach, washed and dried
  • 2 tsp 2 tbsp (30 ml) olive oil
  • 4 4 cups (1 L) tomato sauce (on previous page)
  • 12 12 pieces cooked lasagna noodles
  • 2¾ cups (687 ml) ricotta (recipe above)
  • 12 12 cloves garlic from garlic confit(on previous page)
  • 1 1 cup (225 g) mozzarella cheese, grated
  • 1½ cups (300 g) pecorino cheese, grated Olive oil crumb (recipe above)

Instructions
 

RICOTTA

  • Heat the soured milk and cream in aheavy-bottomed pot over medium-highheat, stirring often so it does not scorchon the bottom.
  • Bring to 195°F (90°C) and stir in the lemonjuice and zest.
  • Remove from heat and stir for 2 minutesuntil curds form
  • Line a large strainer with a clean towel ora piece of cheesecloth that is 4 layers thick
  • Pour the mixture into the strainer and letsit for whey to drain for 1 hour.
  • Reserve whey for future use.
  • When the ricotta has drained,transfer to a small bowl and cover.
  • Refrigerate for 2 hours. When cool, mix thericotta with the eggs and sea salt. Ricottacan be refrigerated for up to 5 days.

GARLIC CONFIT

  • Submerge the garlic cloves in a small potfilled with grapeseed oil
  • Bring to a low simmer and reduce heatto lowest possible level. Simmer untilgarlic is soft when pierced with a fork,about 1 hour.
  • Remove from heat and cool. Store thegarlic in the oil until ready to use. Garlicinfused oil can be used for cooking or tomake salad dressing.

TOMATO SAUCE

  • Heat the olive oil on medium low in amedium-sized saucepan, and add theonion and garlic
  • Cook for 5 minutes until translucent.
  • Add the tomatoes, herbs, sea salt,and paprika.
  • Simmer over low heat, stirring occasionallyuntil the sauce coats the back of a spoon,about 30 minutes.
  • Adjust seasoning to taste and set aside.
  • Remove crusts from the bread if they arevery hard.
  • Blitz bread in a food processor until crumby
  • Pour into a bowl and dress with the oliveoil and sea salt.
  • Spread on a small sheet pan and toastin a 300°F (150°C) degree oven until dry.
  • Stir every 2 to 3 minutes to ensureeven cooking.
  • Remove from the oven and set aside to cool.

LASAGNA ASSEMBLY

  • Sauté the greens in the olive oil.
  • In a 9×9-inch (22 cm x 22 cm) non-reactivepan, layer ⅓ of the tomato sauce on thebase of the pan.
  • Top with ⅓ of the lasagna noodles, coveringwith an even layer.
  • Top with ½ of the ricotta mixture and12 cloves of garlic, removed from thegarlic confit.
  • Layer another ⅓ of the lasagna noodleson top.
  • Add another ⅓ of the tomato sauce andtop with the final ⅓ of lasagna noodles.
  • Top with the remaining ricotta and thensautéed greens.
  • Finish with the remaining tomato sauceand sprinkle both cheeses and olive oilcrumb on top.
  • Bake in a 375°F (190°C) oven for 45 minutesuntil hot throughout.
  • Divide into 6 portions and serve withcrusty bread or a green salad.
Keyword CRUMB-Y GREEN LASAGNA
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