Are you a lover of botched lasagna but do you often give up because a super-calorie first course? But why deprive yourself of this culinary joy when you can make a super light pie? For those who are attentive to the line, I suggest an exquisite mess. As you say: how is it possible to prepare light lasagna mashed? It's simple: first of all we choose a vegetable base (radicchio, in this case), thus avoiding meat. Then we will prepare a light béchamel without adding butter. And to replace the classic mozzarella we will use ricotta!
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Identity Card of the Recipe
- 127 KCal Calories per serving
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Ingrediants
For pasta
- 120 g (2 medium) of eggs
- 100 g of re-milled durum wheat semolina
- 100 g of white flour of type 00
For the light rice béchamel
- 500 ml of rice milk
- 50 g of rice flour
- 4 g of salt
- 1 pinch of pepper
- 1 grated nutmeg
- 20 g of grated Parmesan cheese
For the sauce
- 100 g of fresh ricotta
- 30 g of grated Parmesan cheese
- q.s. of pepper
- 1 pinch of salt
- 1 tablespoon (10 ml) of extra virgin olive oil
- 300 g of radicchio
Materials Needed
- Machine for rolling out the dough or rolling pin
- Low pan for cooking pasta
- Pan for cooking radicchio
- Rectangular pyrex pan
- Small saucepan to cook the béchamel
- Skimmer
- Whip
- Clean tea towel
Preparation
- Carefully wash the radicchio, then cut it into thin strips. Pour the radicchio into a large pan with a lid, and season it with a drop of extra virgin olive oil, salt and pepper.
- Until the radicchio is wilted and cooked over low heat, prepare the fresh pasta by mixing two whole eggs with the re-milled durum wheat semolina and white flour of type 00. Pass the dough into the appropriate speck, until it forms a sheet very long and well floured.
- Cut the dough into smaller sheets, the size of the pan you have chosen to prepare the pie.
- Bring plenty of water to boil in a large, shallow pan, adding a drop of oil. Dip a couple of sheets of pasta at a time, letting them boil for a couple of minutes.
Why add oil to water?
This precaution is important to avoid that the sheets of fresh pasta, once dipped in the water, stick together or to the base of the pot.- After two minutes, remove the pasta from the water with the help of a skimmer, and let it dry in a clean cloth.
- Meanwhile, prepare the bechamel: boil part of the milk, add salt, pepper and nutmeg. In the remaining part of the milk, melt the rice flour and, once it has boiled, add the two parts and let it boil until a thick sauce is obtained. Season to taste with the grated Parmesan cheese.
- At this point, you can proceed with the preparation of the pie. In a baking dish, first distribute a layer of light béchamel, then cover with a sheet of fresh pasta. Pour in the béchamel again, add the radicchio, the parmesan cheese and some tufts of ricotta. Cover again with the pasta and proceed in layers until all the ingredients are used up. Finish with a layer of béchamel, radicchio and parmesan.
- Bake in a hot oven at 180 ° C for 25 minutes.
- Serve the pie piping hot.
Alice's comment - PersonalCooker
I leave you to comment: is my mess uninviting? And you will feel what a taste! I have suggested the pie with radicchio, but if you don't like it you can replace this vegetable with other delicious vegetables such as spinach, courgettes, aubergines, pumpkin: good lunch from all the staff of My-personaltrainerTv.Nutritional values and Health Comment on the recipe
The light pie with radicchio is a first course that boasts all the necessary characteristics of a single dish. The light pie with radicchio, while not providing a quantity of high biological value proteins comparable to a dish, is an "excellent alternative to" packed "preparations for outdoor meals, as it is very tasty even when consumed" cold " . The fats are reduced and sufficiently divided between saturated and unsaturated, while the cholesterol of the ricotta does not significantly alter the healthiness of the preparation; the energy intake is discreet and, even with medium portions of 200g, it does not risk upsetting the daily energy average of a possible "low calorie diet".
