3 lasagna recipes you’ll want to try

It’s one of those dishes that everyone enjoys. And although the Lasagna traditional or meat, there are other combinations that result in perfection for this dish.

Lasagna as we know it today is a dish made with this type of pasta and overlapping ingredients and sauces, but, contrary to what one might think, it is not a dish of italian origin. There is evidence that there was a very similar dish known as “loseyns” (read lasan) at the court of King Richard II in the 14th century. Confirming this theory, the lasagna recipe appears in the first cookbook in England entitled “The Form of Cury”.

Be that as it may, there is something we all know and no one disputes: how delicious is this dish, right? So, see how to prepare.

Meat lasagna

Ingredients

• 2 c. olive oil soup
• 1 onion
• 4 garlic cloves
• 500gr minced veal meat
• 50ml white wine
• 1 c. salt tea
• 3 ripe tomatoes
• 100ml tomato pulp
• 80gr butter
• 80gr flour
• 400ml milk
• 12 lasagna sheets
• 80gr grated mozzarella cheese
• oregano qb
• black pepper to taste

preparation method

• Preheat the oven to 180º.
• In a pan with a drizzle of olive oil, sauté the chopped onion and garlic.
• After browning a little, add the minced meat and cook for 3 minutes over medium heat, remembering to stir constantly.
• Refresh the stew with white wine and add the oregano.
• Season with half the salt and pepper and cook a little more.
• Add the chopped tomato, cleaned of skins and seeds, the tomato pulp and mix.
• Leave to cook for 10 minutes over medium heat, stirring occasionally until the mixture dries up a bit.
• Remove from heat and reserve.
• Now prepare the béchamel sauce: melt the butter in a saucepan and add the flour, stirring constantly until a mixture is free of lumps.
• Add the milk, little by little and stirring all the time, and let it cook over low heat until it thickens. Season with the remaining salt and set aside.
• Place the different layers on a rectangular baking tray in the following order: lasagna sheets, the meat preparation and the béchamel sauce.
• Repeat the process until you run out of meat and ending with a layer of lasagna sheets.
• Sprinkle with mozzarella cheese and bake at 190º for 25 minutes.

Tuna lasagna

Ingredients

• 3 cans natural tuna
• 1 onion
• 1 clove of garlic
• fresh lasagna plates
• 1 pack of bechamel
• mozzarella cheese qb
• olive oil qb
• salt qb
• black pepper to taste
• white wine qb

preparation method

• Sauté the onion with garlic and olive oil.
• Add the tomato pulp, the wine and the drained tuna.
• Season with salt and pepper and reduce the heat to a minimum.
• Let this preparation settle for 15 minutes.
• Meanwhile, preheat the oven to 220º.
• Assemble the lasagna in the following order: a little bechamel in the bottom of the pyrex, followed by a little tuna sauce and the lasagna plates.
• Keep repeating the process until the last tranche of stuffing, ending with plates of lasagna, béchamel sauce and cheese.
• Place in the oven for about 20 minutes or until the cheese is browned.

Lasagna Vegetables

Ingredients

• 2 c. olive oil soup
• 80gr eggplant
• 80gr courgette
• 80gr carrot
• 100gr leek
• 1 onion
• 1 clove of garlic
• 200gr sliced ​​mushrooms
• 150gr frozen peas
• 1 bay leaf
• 1 c. salt tea
• black pepper to taste
• 80gr butter
• 400ml milk
• 80gr flour
• 100gr grated mozzarella cheese
• 8 ready-to-bake lasagna sheets

preparation method

• Preheat the oven to 180º.
• Prepare the vegetables: wash, peel and dice the aubergine, courgette and carrot.
• Thinly slice the leek and onion and finely chop the garlic.
• Heat all the vegetables and the bay leaf in a pan with a drizzle of olive oil.
• Season with salt and pepper, cover and simmer over medium heat for about 8 minutes.
• Now prepare the béchamel sauce: melt the butter in a pan and immediately add the flour, stirring well until a lump-free mixture is formed.
• Gradually add the milk, stirring constantly and cook over low heat until thickened.
• In the pan with the vegetables, add half the grated cheese, season with salt and pepper and set aside.
• Place the layers of lasagna sheets, vegetable mixture and béchamel sauce in an oven dish.
• Sprinkle with the remaining grated cheese and bake for approximately 25 minutes.