Lasagna braid

Name: Lasagna braid
Uploaded: 2018-06-21T08:15:18Z
Duration: PT87.331S
Channel: Food Inspiration

published on 21 June, 2018 at 10:15

INGREDIENTS
1 cup meat marinara
For the beet puree:

2 beets, cooked
1/4 yellow onion, roughly diced
1 clove garlic, peeled
For the carrot puree:

2 large carrots, cooked
1/4 yellow onion, roughly diced
1 clove garlic, peeled
1 cup spinach
For the ricotta filling:

8 oz fresh whole milk ricotta
1/4 cup Parmesan
1 egg
1 tbsp fresh parsley
1/2 tsp kosher salt
Freshly ground pepper
For assembly:

7 lasagna sheets, cooked
1 tbsp olive oil
1 puff pastry sheet
4 slices provolone cheese
1 egg, beaten
For the garlic Parmesan butter:

3 tbsp butter, melted
1 tbsp parsley
2 cloves garlic, minced
1/4 cup grated Parmesan cheese

METHOD
In a large bowl, mix ricotta, Parmesan, egg, parsley, salt and pepper until combine.
In a food processor, pulse carrots, onions and garlic until finely ground. Add 1/4 of the ricotta mixture and pulse until well blended.
In a food processor, pulse beets, onions and garlic until finely ground. Add 1/4 of the ricotta mixture and pulse until well blended.
Cut off top corners of puff pastry. Cut 1-inch diagonal lines down the sides of the puff pastry.
Assemble lasagna like it shown on the video
Brush puff pastry with beaten egg. Bake for 25 minutes at 400F/200C.
Mix melted butter with garlic and parsley. Brush with the garlic butter mixture. Bake for 15 minutes.
Sprinkle with Parmesan cheese. Bake for 5 to 10 minutes.

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Lasagna braid

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