{"id":3177,"date":"2025-08-04T15:07:29","date_gmt":"2025-08-04T15:07:29","guid":{"rendered":"https:\/\/www.polygonspace.it\/sulaore\/?post_type=ricetta&#038;p=3177"},"modified":"2026-03-05T15:23:42","modified_gmt":"2026-03-05T14:23:42","slug":"lasagnette-di-pane-carasau-con-verdurine-primaverili","status":"publish","type":"ricetta","link":"https:\/\/sulaore.it\/en\/ricetta\/lasagnette-di-pane-carasau-con-verdurine-primaverili\/","title":{"rendered":"Carasau bread lasagnette with spring vegetables"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Start preparing the carasau lasagnette by cleaning the vegetables. Remove the beans from the pod and their skin and keep them aside. Peel the carrots and cut them into strips. Clean and slice the mushrooms.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Clean the spring onion and cut it into strips too, then do it&nbsp;<strong>brown in a pan&nbsp;<\/strong>with 2 tablespoons of oil. After a few minutes, add the carrots, boiled peas, broad beans and mushrooms, salt lightly, sprinkle with freshly ground pepper and leave to flavor for about 10 minutes.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/sulaore.it\/wp-content\/uploads\/2021\/06\/rosolatura-verdura-beatrice-spagoni-1-300x200.jpg\" alt=\"\" title=\"rosolatura-verdura-beatrice-spagoni-1\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Meanwhile,&nbsp;<strong>preheat the oven to 180\u00b0C<\/strong>&nbsp;and heat the broth. Grease the inside of a baking dish with olive oil, sprinkle with breadcrumbs and start assembling the lasagnatte, placing&nbsp;<strong>on the bottom a sheet of carasau bread<\/strong>&nbsp;and some&nbsp;<strong>slice of cheese<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/sulaore.it\/wp-content\/uploads\/2021\/06\/sformato-pronto-beatrice-spagoni-300x205.jpg\" alt=\"\" title=\"sformato-pronto-beatrice-spagoni\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">When the vegetables are browned and slightly softened, remove from the heat and distribute a little on the first layer of lasagnette,&nbsp;<strong>sprinkle with aromatic herbs<\/strong>&nbsp;and cover with another sheet of carasau. Continue the composition alternating the ingredients until they are exhausted and ending with the carasau.&nbsp;<strong>Drizzle everything with boiling broth<\/strong>, sprinkle the crumbled feta on the surface, season with a drizzle of oil and bake for about 25 minutes. When the surface is golden, take the carasau lasagnette with vegetables out of the oven, sprinkle with fresh aromatic herbs and serve.<\/p>","protected":false},"template":"","class_list":["post-3177","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lasagnette di pane carasau con verdurine primaverili - Sulaore<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sulaore.it\/en\/ricetta\/lasagnette-di-pane-carasau-con-verdurine-primaverili\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lasagnette di pane carasau con verdurine primaverili - Sulaore\" \/>\n<meta property=\"og:description\" content=\"Inizia la preparazione delle lasagnette di carasau mondando la verdura. Togli le fave dal baccello e dalla loro pellicina e tienile da parte. Pela le carote e tagliale a listarelle. Pulisci e affetta i funghi. Monda il cipollotto e taglia anch\u2019esso a listarelle, poi fallo&nbsp;rosolare in una padella&nbsp;con 2 cucchiai di olio. 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Togli le fave dal baccello e dalla loro pellicina e tienile da parte. Pela le carote e tagliale a listarelle. Pulisci e affetta i funghi. Monda il cipollotto e taglia anch\u2019esso a listarelle, poi fallo&nbsp;rosolare in una padella&nbsp;con 2 cucchiai di olio. 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