How To Cook Lasagna With Ricotta, Beets And Carrots, Wrapped In Puff Pastry - Recipe

Required products :

for minced sauce:

• 200 grams of minced beef
• salt and pepper
• 1/2 teaspoon chopped onion
• 2 cloves garlic
• 1 can of 400 ml tomato sauce
• 1 tablespoon tomato paste

for mashed beets:

• 2 heads of red beets - cut into cubes
• 1/4 onion - chopped in bulk
• 1 clove garlic

for carrot puree:

• 2 large carrots - cut into circles
• 1/4 onion - chopped in bulk
• 1 clove garlic

for stewing spinach:

• 1 tablespoon olive oil
• 3 teaspoons baby spinach
• salt and pepper
• pinch of hot red pepper flakes

for the ricotta filling:

• 220 grams of ricotta
• 1/4 tea cup grated Parmesan cheese
• 1 egg
• 1 tablespoon chopped parsley
• 1/2 teaspoon salt
• pepper

for the dough:

• 7 lasagna crusts - boiled
• 1 tablespoon olive oil
• 1 sheet of puff pastry (400 grams)
• 4 slices of provolone cheese
• 1 broken egg

for garlic oil:

• 3 tablespoons butter
• 1 tablespoon parsley
• 2 cloves garlic - pressed
• 1/4 tea cup grated Parmesan cheese

Method of preparation :

Preheat oven to 200 degrees.

Roast the carrots, beets and onions in a pan covered with baking paper, not mixing the vegetables. Bake them between 40 and 45 minutes until soft.

For the minced meat sauce, heat a large skillet and fry the minced meat until fully cooked. Season with salt and pepper. Add onion and stew for 10 minutes, add the crushed garlic and cook for another 1 minute. Add the tomato sauce and tomato paste and simmer for 20 minutes. Season and allow to cool to room temperature.

For the spinach filling, heat 1 tablespoon of olive oil in a pan and stew the spinach until soft, seasoned with salt and pepper. Add the garlic and hot pepper and cook for 1 minute. Allow to cool completely.

Mix the ricotta, egg, parsley, salt and pepper and beat with a wire or mixer. Save half and divide the other half into 2 equal parts.

Make the carrot filling, in a food processor, with an S-shaped knife, blend the carrots, half of the roasted onion and garlic until smooth. Add one part of the set aside with the ricotta and mix again. Set aside

For the beetroot puree, blend the beets in the robot, along with the onion and garlic, add the other set aside of the ricotta and mix.

Roll out the puff pastry and cut out the top corners. Make diagonal cuts at both ends, leaving the middle intact.

Put 2 lasagna crusts across the puff pastry in the middle. Spread the beetroot puree only in the middle. Cover with a sheet of lasagna, this time lengthwise, just over the puree. Spread the ricotta on top and arrange the spinach. Cover with 2 slices of cheese and another crust for lasagna. Spread with the carrot filling, add more of the ricotta mixture. Top with minced tomato filling, followed by two slices of cheese and the last lasagna crust. Twist the ends of the first two crusts towards the center.

Mix the puff pastry and spread with beaten egg.

Bake for 25 minutes at 200 degrees.

Mix the melted butter with the crushed garlic and spread the mixture on the finished roll while it is hot. Sprinkle with grated Parmesan and parsley. Return to the oven for another 10 minutes until the cheese is melted.