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What you’ll need (for
4 people): • 2 recipes of
tomato sauce with meat
• ½ liter of
besciamella sauce
• 2
Italian mozzarella (total 7.05 once)
• about 3.5 once of
grated Grana Padano or Parmigiano Reggiano
How to do it:
First of all, prepare
the tomato with meat sauce and the
besciamella sauce. Pre-heat your oven to
about 200°C. Take a large pan that can be put
into the oven and put some tomato sauce for
first. Then add some lasagne sheets, taking
care of putting them aside, not one over another. Then
proceed adding a layer of tomato sauce, one
of besciamella sauce, spreading some pieces of
mozzarella and
grated Grana Padano .
Another layer
beginning with lasagne sheets, then the same
until you reach a centimeter under the
border of the pan, finishing with the cheese.
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Put it into
the pre-heated oven and let it cook
for about 30/40 minutes, until it
looks a little bit crispy on the
borders. |
Tip 1: when you
spread the besciamella don’t be afraid of
mixing it too much with tomato sauce. It may
become a less red sauce, but no problem, the
results will be wonderful.
Tip 2: take it
out of the oven and “let it
rest” for a while (half an hour is enough).
This pause will “tie” the pasta with the
seasoning, avoiding it dismantling while
being cut. This values to all lasagna
recipes.
Variation:
If you're veggie
or prefer not to eat meat, another
lasagna recipes you can
use is using
tomato sauce or
pesto sauce to season it instead of tomato and meat
sauce, keeping the other
ingredients and directions the same.
Buon appetito! Enjoy!
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