Ein Stück Italien nach Hause holen

Lasagne verdi al forno heißen die überbackenen Nudelplatten klangvoll auf Italienisch. Bei OWZ-Küchenchef Michael Schiffer werden sie mit Spinat selbstverständlich selbst gemacht. Das Ragout kann mit Rehfleisch oder Rind zubereitet werden.

von Sandra Schmidt

Die Lasagne kommt zum Überbacken in den Ofen. Sie ist fertig, wenn sich eine goldbraune Kruste gebildet hat.

Bild: Gabi Schönberger

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