Neapolitan Lasagna crispy
Ingredients for 4 people:
|
First courses 60 minutes
Average
Round pastry cutter to 8 cm in diameter, Pot, Pan, Baking |
Preparation
- Boil in salted water the sheets of pasta freshly cooked cool them in cold water.
- Cut the puff pastry with a round pastry cutter to 8 cm in diameter, measured 4 disks per serving. Lay the disks of dough in a baking tray previously lined with parchment paper and bake until they are crisp and golden.
- Meanwhile, in a separate heat the sauce in a pan and add the sour cream until it melts, sliced sausage that you previously cooked in the oven, and cut the egg always washers.
- As soon as the disks of dough are ready, cook for two / three minutes ricotta cheese in a pan and started to mount the dish starting with the ricotta that will place the center of the plate, then a disc of dough, a slice of sausage and a hard-boiled egg , a spoonful of sauce and parmesan and basil, continuing so to complete the lasagna. Complete with a basil leaf.
Other recipes of Inghemarck Guida
Durum wheat spaghetti with clams and zucchini flowers melted of Provolone del Monaco DOP
Difficulty: Average Lenght: 20 min
Rotolino di pesce bandiera su cianfotta alla julienne e patate rosolate
Difficulty: Average Lenght: 50 min
