Ingredients
Squid Bolognese:
- 1 onion
- 1 clove of garlic
- 300 g squid tubes
- 1 twig thyme
- 1 twig rosemary
- 300 g diced vegetables (e.g., bell peppers, eggplants and zucchini)
- salt, pepper
- 400 g diced tomatoes (canned)
- 5 stalks parsley
Creamy spinach:
- 200 g fresh spinach
- 1 shallot
- salt, pepper
- nutmeg
- 30 g butter
- 20 g flour
- 100 ml white wine
- 500 ml vegetable broth
- 250 ml cream
To finish:
- 375 g fresh pasta dough
- 100 g grated Parmesan
Preparation
Squid Bolognese:
1. Peel and finely cut onion and garlic. Clean and finely dice the squid. Finely chop the thyme and rosemary leaves.
2. Add onion and garlic to the pan, heat the pan on highest level up to the roasting window, switch to a low level and roast. Add the squid, roast briefly, take everything out of the pan. Also roast the diced vegetables, season to taste with salt and pepper, add the tomatoes and herbs and mix.
3. Heat the pan on highest level up to the vegetable window, switch to a low level and cook for approx. 15 minutes in the vegetable area. Finely chop the parsley, add to the squid and season to taste.
Creamy spinach:
4. Clean the spinach, peel the shallots and finely cut. Add the shallot to the pot, heat on highest level up to the roasting window, switch to a low level, and roast. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 2 minutes in the vegetable area.
5. Season the spinach with salt, pepper and nutmeg, remove from the pot, let cool and finely chop.
6. Add the butter to the pot and switch the hob to highest level. As soon as the butter starts getting frothy, switch to a low level, add flour, sauté while stirring with a whisk without letting it color. Deglaze with wine, gradually stir in the broth, simmer for approx. 8 minutes, stirring occasionally.
7. Add the cream and spinach to the sauce and season to taste again.
To finish:
8. Preheat oven to 180°C (top and bottom heat). Grease the Lasagnera, cut the pasta dough to fit four plates.
9. Starting with Bolognese, alternate layering everything in the Lasagnera, topping off with the creamy spinach and finally sprinkle with Parmesan. Bake in the oven for approx. 30 minutes until golden brown.
Tip
- Serve each portion of lasagna with a roasted prawn marinated in garlic oil.
This recipe has been tested and approved by AMC.
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