Ingredients for 4 people
- 250 g lasagna;
- 500 g béchamel sauce;
- 1.5 kg turnips;
- 700 gr sausage;
- 400 gr Fior di latte mozzarella;
- Parmesan cheese to taste;
- 3-4 cherry tomatoes;
- Salt to taste;
- L’Equilibrato EVO Olive Oil to taste.
Procedure
- Wash and clean the turnips
- Boil the most tender leaves for about 10 minutes. Once ready, drain them and put them in water and ice to keep their green color.
- When done, blend the boiled turnip leaves with L’Equilibrato EVO Olive Oil and a little cooking water (previously kept aside) until creamy.
- Stew the turnips with L’Equilibrato EVO Olive Oil, a little onion, cherry tomatoes and a bay leaf.
- As soon as they are ready, set them aside.
- Next fry the sausage, skinned, and set aside.
- Now that all the ingredients are ready, we proceed to the composition of the lasagna
- Start by placing a layer of béchamel sauce and turnip cream on the bottom of a baking tin and then add the lasagna sheets, the crumbled sausage, turnips, béchamel sauce and turnip cream.
- We proceed in this way until we run out of lasagna sheets.
- We complete by adding a final layer of béchamel sauce, turnip cream and Parmesan cheese to brown and crisp up the top.
- Bake in a static oven at 180° for about 35-40 minutes