Lasagna

Cut the onion into small pieces and cook in a little oil. Add the minced meat and cook a little longer, then add the tomato juice, crushed garlic, salt, pepper, oregano and basil to taste and leave to boil a little.

For the white sauce, melt 50 g of butter, thicken with flour and milk and put everything to boil until it thickens, add saffron and salt to taste.

The lasagna sheets are scalded in boiling water to which salt and 1 tablespoon of oil have been added.


Grease a pan with butter, place a layer of sheets, a layer of white sauce, a layer of meat and grated mozzarella, again a layer of sheets, a row of white sauce and mozzarella, a layer of sheets, a row of meat and mozzarella, alternating until the ingredients are finished. Sprinkle Parmesan on top. Add 100 ml of tomato juice to the pan. Leave in the oven for about 45 minutes.


500g - Panzani lasagna sheet.
Pasta made from 100% durum wheat flour of high quality.

Lasagna is one of the symbols of Italian cuisine - known worldwide. For the preparation of a real Lasagna, the consistency of the sheets and the quality of the ingredients used are very important.

We recommend the Extra Bolognese Sauce from Panzani.

Contains gluten. May contain traces of egg
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Lasagna with vegetables

If you like lasagna but want to serve it for dinner and it doesn't fall so hard on your stomach, we recommend you try a lighter version, without meat, only with vegetables. Here are the steps you need to follow to make this preparation:

Preparation time: 30 minutes
Baking time: 100 minutes
Servings
: 4

ingredients:

& bull 170g fresh tomatoes, cut into cubes
& bull 500g lasagna Fratelli Pignatti
& bull 280 g urda
& bull 1 zucchini, sliced
& bull 1 onion, chopped
& bull 1/2 green bell pepper
& bull 1/2 teaspoon dried basil
& bull 1/8 cana faina
& bull 3/4 cup mozzarella cheese, chopped
& bull 50g Grana Padano Agriform rasa.
& bull 1 tablespoon olive oil
& bull 1 and 1/3 cup milk
& bull 2 ​​tablespoons butter
& bull salt and pepper to taste

How to prepare lasagna with vegetables
& bull Heat the oven to 232 ° C. In a bowl, combine zucchini, tomatoes, green pepper, salt and oil. Cover the bowl with a baking sheet and leave it in the oven for 30 minutes.
& bull Put flour and butter in a large saucepan. Slowly pour the milk and mix until the milk is brought to a boil. Continue to cook the mixture until it thickens.


Remove the mixture from the heat and add salt, pepper, and Parmesan cheese.
& bull Preheat the oven to 190 & deg C. Since the lasagna is fresh, you don't have to boil it anymore
& bull In a bowl, combine ricotta cheese, basil, and egg.
& bull Grease the bottom of a baking dish so it doesn't stick.
& bull Cover the bottom with sauce, 3 slices of lasagna, 1/3 of fried vegetables, 1/2 of the cheese mixture, and 1/3 of the mozzarella cheese. Repeat this process and add the rest of the sauce, fried vegetables, mozzarella and Grana Padano Agriform on top.
& bull Cover the bowl and let the mixture cook for 35 minutes. Remove the lid and leave the lasagna in the oven for another 20 minutes. Remove the bowl and let it cool for 10 minutes before cutting the lasagna.

The product has only natural ingredients of animal origin.

Discover the benefits of eating fresh pasta:

& bull They contain fiber that satisfies the need for hunger and gives satiety for longer


Lasagna with Ragu sauce and Bechamel sauce

At the time I cooked this dish, you may be surprised, but I had only eaten lasagna once, at a restaurant, and I didn't like it. That's why I didn't put it on the priority list. It is somewhat laborious to do although not more than spinning sarmale & # 8230 At the request of my husband, I documented the first information, I took the oil out of the sauce and reduced the butter because, although the meat was only veal, a lot of fat.
In order not to be time consuming, I recommend preparing the ragu sauce the day before, and everything becomes faster. It is best to prepare more sauce at once, portion it and freeze it, because it keeps very well. This is for the very busy. I am a fan of freshly made food (during the year when the program allows me).
SOURCE: www.e-retete.ro

INGREDIENTS
9 lasagna sheets for a 20 & # 21515 cm tray
1 portion of ragu according to the recipe here & # 8211 for 4 layers of sheets you can only make from 500g of meat
100 gr grated Parmesan cheese
2 servings of bechamel sauce (from 600 ml of milk) according to the recipe here
a drop of oil

PREPARATION
RAGU
1. The ragu sauce can be prepared 2-3 days before according to the recipe here. Store in the refrigerator and heat gently when using lasagna. The sauce is enough for 5 layers of leaves to the size of the tray of 20 & # 21515.

2. Prepare the tray (I used the ceramic pot because I didn't have a high-walled tray at the time) and grease it with a drop of oil, including the edges.
3. Put a large pot, with plenty of water and a teaspoon of salt, to boil.
4. When it starts to boil, put 3-4 lasagna sheets in the water (or more, depending on the size of the bowl, but do not be crowded) and let them boil over a lower heat according to the instructions on the package or 3 minutes.

5. Even if you use Barilla lasagna sheets that say it doesn't require boiling, boil them so you don't have to make the bechamel sauce too liquid. When it rises, remove the sheets on a large cotton towel to drain the water. To remove them safely, I use a knife that I pass under the middle of the lasagna sheet, lift it slightly and then turn it over on the towel.

6. When all the sheets are ready, prepare the bechamel sauce according to the recipe here, but doubling the quantities: that is, you will use 100 gr butter, 2 tablespoons flour, 600 ml milk. The sauce must have a fairly soft consistency, ie if you drain it with a spoon, it must flow easily from it. If you think it is still too thick, gradually add a little more milk.

7. In the prepared tray, pour a little bechamel sauce on the bottom and grease the bottom with that sauce.

8. Then place 2 lasagna sheets, slightly overlapping.
9. Pour about 2 tablespoons of ragu sauce over the sheets and level the layer with the back of a spoon.

10. Then pour a few good tablespoons of bechamel sauce, to be distributed over the entire surface.

11. Press Parmesan on the whole surface.

12. Continue the layers: and lasagna sheet, ragu, bechamel sauce, parmesan until you put the last lasagna sheets on top. On the last layer, pour only bechamel sauce (don't add ragu) and then sprinkle a lot of Parmesan.

13. Cover the tray with aluminum foil and bake for 35 minutes at 190C. I failed to cover it and nothing happened.
14. In order to obtain a uniform crust, therefore more attractive, remove the foil and start the grill (the fire should come from above), moving it to the lowest stage of the oven (the grill burns badly for me). Let it brown for two minutes or watch it (I left 3, but for me it's very strongly adjusted and I was browning it too hard).

If you do not have this option in the oven, remove the foil and let it brown.
15. Let it cool for 10-15 minutes and then serve it to others, it would be a shame not to taste it, even if you follow a diet. It is very good and reheated in the microwave or oven.
Liv (e) it!
Other similar recipes:
Short version without ragu sauce, lasagna with chicken >>> recipe here

Or other pasta, Serpentelli with lots of vegetables and svaiter >>> recipe

Related Articles

Striped cake with poppy seeds, walnuts and cocoa

Cornlets with walnuts and a lot of butter, grandma's recipe

Syrup cake & # 8220Mama & # 8221 with cocoa, nuts, pineapple, cream

Fresh croissants with borscht and butter (lard, oil)

Comments

Wonderful recipe. Thank you for the wonderful description & gt: D & lt

I hope it will be useful someday. Sorry, I'm late, I'm gone. Thank you for your comment.


Lasagna with Ragu sauce and Bechamel sauce

At the time I cooked this dish, you may be surprised, but I had only eaten lasagna once, at a restaurant, and I didn't like it. That's why I didn't put it on the priority list. It is somewhat laborious to do, although no more than spinning sarmale & # 8230 a lot of fat.
In order not to be time consuming, I recommend preparing the ragu sauce the day before, and everything becomes faster. It is best to prepare more sauce at once, portion it and freeze it, because it keeps very well. This is for the very busy. I am a fan of freshly made food (during the year when the program allows me).
SOURCE: www.e-retete.ro

INGREDIENTS
9 lasagna sheets for a 20 & # 21515 cm tray
1 portion of ragu according to the recipe here & # 8211 for 4 layers of sheets you can only make from 500g of meat
100 gr grated Parmesan cheese
2 servings of bechamel sauce (from 600 ml of milk) according to the recipe here
a drop of oil

PREPARATION
RAGU
1. The ragu sauce can be prepared 2-3 days before according to the recipe here. Store in the refrigerator and heat slightly when using lasagna. The sauce is enough for 5 layers of leaves to the size of the tray of 20 & # 21515.

2. Prepare the tray (I used the ceramic bowl because I didn't have a high-walled tray at the time) and grease it with a drop of oil, including the edges.
3. Put a large pot, with plenty of water and a teaspoon of salt, to boil.
4. When it starts to boil, put 3-4 lasagna sheets in the water (or more, depending on the size of the bowl, but do not be crowded) and let them boil over a lower heat according to the instructions on the package or 3 minutes.

5. Even if you use Barilla lasagna sheets that say it doesn't require boiling, boil them so you don't have to make the bechamel sauce too liquid. When it rises, remove the sheets on a large cotton towel to drain the water. To remove them safely, I use a knife that I pass under the middle of the lasagna sheet, lift it slightly and then turn it over on the towel.

6. When all the sheets are ready, prepare the bechamel sauce according to the recipe here, but doubling the quantities: that is, you will use 100 gr butter, 2 tablespoons flour, 600 ml milk. The sauce must have a fairly soft consistency, ie if you drain it with a spoon, it must flow easily from it. If you think it is still too thick, gradually add a little more milk.

7. In the prepared tray, pour a little bechamel sauce on the bottom and grease the bottom with that sauce.

8. Then place 2 lasagna sheets, slightly overlapping.
9. Pour about 2 tablespoons of ragu sauce over the sheets and level the layer with the back of a spoon.

10. Then pour a few good tablespoons of bechamel sauce, to be distributed over the entire surface.

11. Press Parmesan on the whole surface.

12. Continue the layers: and lasagna sheet, ragu, bechamel sauce, parmesan until you put the last lasagna sheets on top. On the last layer, pour only bechamel sauce (don't add ragu) and then sprinkle a lot of Parmesan.

13. Cover the tray with aluminum foil and bake for 35 minutes at 190C. I failed to cover it and nothing happened.
14. In order to obtain a uniform crust, therefore more attractive, remove the foil and start the grill (the fire should come from above), moving it to the lowest stage of the oven (the grill burns badly for me). Let it brown for two minutes or watch it (I left 3, but for me it's very strongly adjusted and I was browning it too hard).

If you do not have this option in the oven, remove the foil and let it brown.
15. Let it cool for 10-15 minutes and then serve it to others, it would be a shame not to taste it, even if you follow a diet. It is very good and reheated in the microwave or oven.
Liv (e) it!
Other similar recipes:
Short version without ragu sauce, lasagna with chicken >>> recipe here

Or other pasta, Serpentelli with lots of vegetables and svaiter >>> recipe

Related Articles

Striped cake with poppy seeds, walnuts and cocoa

Cornlets with walnuts and a lot of butter, grandma's recipe

Syrup cake & # 8220Mama & # 8221 with cocoa, nuts, pineapple, cream

Fresh croissants with borscht and butter (lard, oil)

Comments

Wonderful recipe. Thank you for the wonderful description & gt: D & lt

I hope it will be useful someday. Sorry, I'm late, I'm gone. Thank you for your comment.


Lasagna with Ragu sauce and Bechamel sauce

At the time I cooked this dish, you may be surprised, but I had only eaten lasagna once, at a restaurant, and I didn't like it. That's why I didn't put it on the priority list. It is somewhat laborious to do, although no more than spinning sarmale & # 8230 a lot of fat.
In order not to be time consuming, I recommend preparing the ragu sauce the day before, and everything becomes faster. It is best to prepare more sauce at once, portion it and freeze it, because it keeps very well. This is for the very busy. I am a fan of freshly made food (during the year when the program allows me).
SOURCE: www.e-retete.ro

INGREDIENTS
9 lasagna sheets for a 20 & # 21515 cm tray
1 portion of ragu according to the recipe here & # 8211 for 4 layers of sheets you can only make from 500g of meat
100 gr grated Parmesan cheese
2 servings of bechamel sauce (from 600 ml of milk) according to the recipe here
a drop of oil

PREPARATION
RAGU
1. The ragu sauce can be prepared 2-3 days before according to the recipe here. Store in the refrigerator and heat slightly when using lasagna. The sauce is enough for 5 layers of leaves to the size of the tray of 20 & # 21515.

2. Prepare the tray (I used the ceramic pot because I didn't have a high-walled tray at the time) and grease it with a drop of oil, including the edges.
3. Put a large pot, with plenty of water and a teaspoon of salt, to boil.
4. When it starts to boil, put 3-4 lasagna sheets in the water (or more, depending on the size of the bowl, but do not be crowded) and let them boil over a lower heat according to the instructions on the package or 3 minutes.

5. Even if you use Barilla lasagna sheets that say it doesn't require boiling, boil them so you don't have to make the bechamel sauce too liquid. When it rises, remove the sheets on a large cotton towel to drain the water. To remove them safely, I use a knife that I pass under the middle of the lasagna sheet, lift it slightly and then turn it over on the towel.

6. When all the sheets are ready, prepare the bechamel sauce according to the recipe here, but doubling the quantities: that is, you will use 100 gr butter, 2 tablespoons flour, 600 ml milk. The sauce must have a fairly soft consistency, ie if you drain it with a spoon, it must flow easily from it. If you think it is still too thick, gradually add a little more milk.

7. In the prepared tray, pour a little bechamel sauce on the bottom and grease the bottom with that sauce.

8. Then place 2 lasagna sheets, slightly overlapping.
9. Pour about 2 tablespoons of ragu sauce over the sheets and level the layer with the back of a spoon.

10. Then pour a few good tablespoons of bechamel sauce, to be distributed over the entire surface.

11. Press Parmesan on the whole surface.

12. Continue the layers: and lasagna sheet, ragu, bechamel sauce, parmesan until you put the last lasagna sheets on top. On the last layer, pour only bechamel sauce (don't add ragu) and then sprinkle a lot of Parmesan.

13. Cover the tray with aluminum foil and bake for 35 minutes at 190C. I failed to cover it and nothing happened.
14. In order to obtain a uniform crust, therefore more attractive, remove the foil and start the grill (the fire should come from above), moving it to the lowest stage of the oven (the grill burns badly for me). Let it brown for two minutes or watch it (I left 3, but for me it's very strongly adjusted and I was browning it too hard).

If you do not have this option in the oven, remove the foil and let it brown.
15. Let it cool for 10-15 minutes and then serve it to others, it would be a shame not to taste it, even if you follow a diet. It is very good and reheated in the microwave or oven.
Liv (e) it!
Other similar recipes:
Short version without ragu sauce, lasagna with chicken >>> recipe here

Or other pasta, Serpentelli with lots of vegetables and svaiter >>> recipe

Related Articles

Striped cake with poppy seeds, walnuts and cocoa

Cornlets with walnuts and a lot of butter, grandma's recipe

Syrup cake & # 8220Mother & # 8221 with cocoa, nuts, pineapple, cream

Fresh croissants with borscht and butter (lard, oil)

Comments

Wonderful recipe. Thank you for the wonderful description & gt: D & lt

I hope it will be useful someday. Sorry, I'm late, I'm gone. Thank you for your comment.


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Lasagna with vegetables

The family meal is more of a memory for me these days, but always one that brings me a sincere smile. The roads are parting, lives are moving at speed, and the borders are just imaginary.

To relive the moments when there was a massacre at my mother's mousse tray, today I decided to turn it into something similar: vegetable lasagna.

Let's start with the mince: 2 large onions, 3 carrots and ¼ celery, cut small, possibly given on a large grater. I hardened them in 3 tablespoons of oil together with 2 sprigs of thyme, 1 sprig of rosemary and 3 cloves of garlic, and after they softened, I added 2 pumpkins and 500g of chopped mushrooms. I hardened for 5-7 minutes, I brought 150g of chopped baked peppers to the chorus, I got the vegetables drunk with a glass of red wine and I continued until a large part of the liquid evaporated. Season with salt and pepper, add 350ml of tomato sauce and simmer for another 10-15 minutes.

Meanwhile, the 12 lasagna sheets were cooked for 8 minutes and then removed on a towel. After that, I fried them for 2 minutes in an oil bath, but this step is optional. Whoever enjoys the corners will be grateful.

I chose to make ricotta like this: to 800ml of milk brought to the boil I added 3 tablespoons of lemon juice, mixed and set aside for 5 minutes. For a creamier ricotta, a quarter of the amount of milk can be replaced with sweet cream. I put everything in gauze and left it for 1 hour in a sieve. I grated 350g of mozzarella, and mixed half of it with a handful of basil and ricotta.

For my 28 & # 21520 tray I did something like this: I spread a quarter of the vegetable sauce, lasagna sheets, cheese mixture, a drizzle of mozzarella and repeated until I was left with nothing but a layered story covered with a generous layer of mozzarella.

After 15 minutes in the oven at 200 ° C it was ready to be enjoyed. To straighten the basil, I tossed it on top for color and flavor.

Enjoy it with family or friends and let your heart go!


Lasagna


It's so good that I didn't get annoyed for how many hours I kept working on it :). I found all kinds of recipes but the basic ingredients are definitely 4: lasagna sheets, ragu sauce, bechamel sauce, parmesan. I made a combination between the recipe on the pasta box and what I read on the net. . Okay, now the recipe as I cooked it:

  • 300g minced pork
  • 300g minced beef
  • 1 can of tomatoes in tomato sauce (diced)
  • 150 ml white wine
  • 1 sage leaf
  • a little rosemary
  • salt pepper
  • 1 small onion (I also put a little grated carrot)
  • a little bit of oil
  • 50g butter
  • 2 tablespoons flour
  • 400ml milk
  • a little nutmeg (worth having in the house can be put and mashed potatoes has a special flavor)

The first time I made the sauce.
Finely chop the onion, then heat it a little in oil, then add the meat. When the juice left by the meat has decreased, add the wine, the tomatoes, the sage and the rosemary and the grated carrot (no carrots are added, but I have left over from the soup). Cover with a lid and let it cook over low heat. At the end, season with salt and pepper.
For the bechamel sauce, melt the butter then add the flour, mix quickly, then gradually add the milk, stirring faster :) so that it doesn't become lumpy. In order not to make a mistake, take the pot aside, add milk, stir, then again on the fire and so on until you put all the milk. Let it boil for a while and at the end add the nutmeg.
We scald the sheets in water with a little salt. I left them for 4 minutes.
In a higher bowl put a layer of bechamel sauce, ragu sauce then Parmesan.
We put a layer of sheets and repeat the operation. The last layer is ragu sauce. Put a few pieces of butter on top and put the dish in the oven for 25 minutes.
Be careful what bowl you use, the composition grows a little during baking.
Serve with parmesan. It's excellent, it's worth just trying to allocate some time :).
Picture with a cold piece (the layers are better seen :))
PS I just received a recipe from an Italian friend whose wife cooks excellently, a recipe that I will try and post. Maybe after the holidays

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Lasagna with vegetables

The family meal is more of a memory for me these days, but always one that brings me a sincere smile. The roads are parting, lives are moving at speed, and the borders are just imaginary.

To relive the moments when it was a massacre on my mother's mousse tray, today I decided to turn it into something similar: vegetable lasagna.

Let's start with the mince: 2 large onions, 3 carrots and ¼ celery, cut small, possibly given on a large grater. I hardened them in 3 tablespoons of oil together with 2 sprigs of thyme, 1 sprig of rosemary and 3 cloves of garlic, and after they softened, I added 2 pumpkins and 500g of chopped mushrooms. I hardened for 5-7 minutes, I brought 150g of chopped baked peppers to the chorus, I got the vegetables drunk with a glass of red wine and I continued until a large part of the liquid evaporated. Season with salt and pepper, add 350ml of tomato sauce and let simmer for another 10-15 minutes.

Meanwhile, the 12 lasagna sheets were cooked for 8 minutes and then removed on a towel. After that, I fried them for 2 minutes in an oil bath, but this step is optional. Whoever enjoys the corners will be grateful.

I chose to make ricotta like this: to 800ml of milk brought to the boil I added 3 tablespoons of lemon juice, mixed and set aside for 5 minutes. For a creamier ricotta, a quarter of the amount of milk can be replaced with sweet cream. I put everything in gauze and left it for 1 hour in a sieve. I grated 350g of mozzarella, and mixed half of it with a handful of basil and ricotta.

For my 28 & # 21520 tray I did something like this: I spread a quarter of the vegetable sauce, lasagna sheets, cheese mixture, a drizzle of mozzarella and repeated until I was left with nothing but a layered story covered with a generous layer of mozzarella.

After 15 minutes in the oven at 200 ° C it was ready to be enjoyed. To straighten the basil, I tossed it on top for color and flavor.

Enjoy it with family or friends and let your heart go!


Lasagna with vegetables

The family meal is more of a memory for me these days, but always one that brings me a sincere smile. The roads part, the lives unfold at speed, and the borders are only imaginary.

To relive the moments when there was a massacre at my mother's mousse tray, today I decided to turn it into something similar: vegetable lasagna.

Let's start with the mince: 2 large onions, 3 carrots and ¼ celery, cut small, possibly given on a large grater. I hardened them in 3 tablespoons of oil together with 2 sprigs of thyme, 1 sprig of rosemary and 3 cloves of garlic, and after they softened, I added 2 pumpkins and 500g of chopped mushrooms. I hardened for 5-7 minutes, I brought 150g of chopped baked peppers to the chorus, I got the vegetables drunk with a glass of red wine and I continued until a large part of the liquid evaporated. Season with salt and pepper, add 350ml of tomato sauce and let simmer for another 10-15 minutes.

Meanwhile, the 12 lasagna sheets were cooked for 8 minutes and then removed on a towel. After that, I fried them for 2 minutes in an oil bath, but this step is optional. Whoever enjoys the corners will be grateful.

I chose to make ricotta like this: to 800ml of milk brought to the boil I added 3 tablespoons of lemon juice, mixed and set aside for 5 minutes. For a creamier ricotta, a quarter of the amount of milk can be replaced with sweet cream. I put everything in gauze and left it for 1 hour in a sieve. I grated 350g of mozzarella, and mixed half of it with a handful of basil and ricotta.

For my 28 & # 21520 tray I did something like this: I spread a quarter of the vegetable sauce, lasagna sheets, cheese mixture, a drizzle of mozzarella and repeated until I was left with nothing but a layered story covered with a generous layer of mozzarella.

After 15 minutes in the oven at 200 ° C it was ready to be enjoyed. To straighten the basil, I tossed it on top for color and flavor.

Enjoy it with family or friends and let your heart go!