Lasagne ricce di grano duro con melanzane e scamorza affumicata

Era da troppo tempo che non si vedevano su questi schermi delle belle lasagne che, come si sa, fanno sempre festa, tavola imbandita, che profumano di convivialità e di domenica in famiglia. E voglio continuare a darvi ricette per delle lasagne un po’ diverse da quelle classiche (e qui ognuno ha la sua versione: io considero “classiche” quelle con ragù di carne, besciamella, mozzarella e parmigiano… ma conosco versioni con l’aggiunta di prosciutto, piselli, uova sode, polpette, salame e quant’altro), quindi vi presento una versione nuovamente vegetariana, ma questa volta in rosso (non in verde, come l’ultima volta)!

Lasagne ricce di pasta di grano duro con melanzane e scamorza affumicata

Di Pubblicata:

  • Resa: 4-6 Persone servite
  • Preparazione: 2 ore 0 minuto
  • Cottura: 30 minuti
  • Pronta In: 2 ore 30 minuti

Ingredienti

Istruzioni

  1. Iniziate preparando il sugo: in una pentola dai bordi alti mettete a scaldare dell'olio extra-vergine d'oliva e, non appena caldo, mettete a soffriggere carota, cipolla e sedano. Una volta che questi saranno appassiti, aggiungete la melanzana tagliata a cubi grossolani e lasciate rosolare qualche minuto. Aggiungete la passata di pomodoro (o pelato, o polpa), aggiustate di sale e peperoncino e lasciate cuocere per almeno un'oretta, o finchè il sugo non sarà ben cotto e asciugato al punto giusto.
  2. Ora preparate la besciamella: in una pentola scaldate il latte, mentre in un'altra (dal fondo spesso) fate sciogliere il burro, mescolandolo per un minuto insieme alla farina. Unite poi il latte al composto di burro e farina con una frusta, in modo che non si creino grumi; aggiustate di sale e di noce moscata e mescolate continuamente, fino a che la besciamella non avrà raggiunto una consistenza cremosa. Tenete da parte.
  3. Quando avrete pronti il sugo e la besciamella, è ora di iniziare con la cottura delle sfoglie di lasagna (essendo di grano duro, con cottura circa 20 minuti, dovrete cuocerle in acqua salata, tenendole ovviamente al dente, prima del passaggio in forno). Mettete una pentola di acqua salata a bollire e buttate poi 2 o 3 sfoglie per volta, lasciandole cuocere per 8 o 9 minuti (in modo che si ammorbidiscano, ma che rimangano ben al dente). Mentre le prime sfoglie cuociono, prendete una teglia e cospargetene il fondo con un mestolo di sugo.
  4. Preriscaldate il forno a 200°C.
  5. Poi procedete in quest'ordine: sfoglie già scottate (io consiglio di cuocerne 2-3 alla volta per regolarsi su quante cuocerne in tutto, ma potete fare come più vi aggrada), sugo, scamorza, besciamella e parmigiano grattugiato e andate avanti così fino ad esaurimento degli ingredienti e avendo cura di terminare con uno strato di condimento (sugo, scamorza, besciamella e parmigiano), così che si formi una bella crosticina croccante, ma che le lasagne non rimangano secche.
  6. Una volta composte le vostre lasagne (a me sono venuti solo 3 strati, ma li definirei "intensi"), infornatele in forno già caldo e lasciatele cuocere per 25-30 minuti, o finché belle dorate.

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