Light lasagna


Ingredients for 4 people

250 g  fresh pasta for lasagna
500 g chard or spinach net scraps
50 g butter
250 g ricotta cheese
1 spring onion
Salt and pepper
80 g grated Parmesan cheese

For the bechamel sauce with saffron

1 l fresh milk
100 g 00 flour
50 g butter
2 sachets of saffron

Peel and wash the beets and cook preferably with very little water.  Season with salt and pepper and fry in butter with chopped onion.
Put the ricotta in a food processor or blender, add 30g of parmesan cheese and the beets. Whisk intermittently to have a soft dough.
To prepare the bechamel sauce: melt the butter, add the flour and dilute with milk, being careful to not  create lumps. Cook until the sauce “sail” the spoon.  Add the saffron, salt to taste, mix well and set aside.
In a buttered baking sheet and stained with the bechamel sauce, put  one layer of lasagne (if the pasta is fresh you don’t have to cook it before) and one layer of stuffing, then bechamel with saffron; alternate layers until finishing with bechamel sauce and Parmesan cheese.
Bake at 200 ° C for about 20 minutes or in any case until the surface gets brown.
Remove from the oven and let rest for a few moments before serving.

Greedy advice: Between the layers you can also add cheese, fontina type, that will melt during the cooking.And if you wish, you can also add diced ham or bacon.

Barbara Torresan, Zafferano,
Guido Tommasi Editore, Milano 2011, p. 37

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