It is the Italian Sunday dish par excellence. It is a typical recipe to put on the table to bring together the whole family or a nice group of friends. Lasagna is a loved and popular dish - in all its varieties in Italy. And it has a dedicated day: which falls on July 29. National Lasagna Day is an unofficial holiday, but it is one that people love to celebrate - especially in Italy. So a perfect excuse to eat on July 29, this delicious dish made with flat pasta sheets, bechamel, meat, tomato sauce, and mozzarella.
Lasagne con verdure - Vegetarian Lasagne
Everyone agrees with lasagna and, if made with vegetables, it even satisfies vegetarians. In this recipe we have revisited the traditional lasagna, a great classic of Italian cuisine famous all over the world, to adapt it to different diets, therefore using vegetables instead of meat.
Ingredients:
For pasta: 200 g white flour; 2 eggs; olive oil; salt. For the vegetable ragout: 350 g zucchini; 200 g carrots; 200 g celery; 200g cultivated mushrooms; 200g broth; 150g onion; 150 g leek; olive oil; salt; pepper; butter for the pan and for gratinating. For the bechamel sauce: 500g milk; 120g grated parmesan; 40g white flour; 40g butter; nutmeg; salt
Preparation:
For the vegetable lasagna recipe, prepare the pasta: pour the flour on the work surface and make a well. In the center place the eggs, a spoonful of oil and a pinch of salt. Work first with a fork then, for a long time, with your hands, until the dough is dry, firm and elastic. Then wrap it in transparent film and let it rest for 30'. In the meantime, prepare the vegetable ragout: peel and trim the leek, celery, carrots and roughly chop them with the onion. Place the minced meat in a casserole and let it dry in 3 tablespoons of oil. Add the mushrooms and courgettes cut into thin slices. Brown over high heat, adding the hot stock. Add salt and pepper and keep on the fire for about 15'. Meanwhile, prepare the béchamel: mix the flour with the butter and dilute this roux with the hot milk, then bring the sauce to the heat.
Salt it, flavor it with a little grated nutmeg and let it simmer for 5'. With the special machine, roll out the pasta into thin sheets and boil them in plenty of salted water. Drain the leaves, refresh them and lay them out to dry on a clean cloth. Prepare the lasagna: butter a pan and sprinkle the bottom with a spoonful of béchamel, then cover it with a few pieces of pasta. Mix the remaining béchamel with the vegetable ragu and distribute a few spoonfuls on the pasta base. Sprinkle it with a little Parmesan then continue in layers, with the mixture of vegetables, pieces of pasta and Parmesan, until all the ingredients are used up. The last layer will be of vegetables, plenty of Parmesan and knobs of butter. Place the tray in the oven at 250° for 15', then lower the temperature to 190° and complete cooking in another 25'.
Lasagne con radicchio e taleggio - Lasagne with Radicchio and Taleggio Cheese
The combination of radicchio with taleggio which melts once cooked in the oven is something very tasty, a classic combination that always works.
Ingredients:
250 g of lasagna; 1 head of radicchio; 250 g of taleggio cheese; 300 ml of béchamel; 100 g of Parmesan; extra virgin olive oil; salt
Preparation:
Wash the radicchio and cut it into thin strips.
Then let it dry in a pan with oil. Salt. Meanwhile, cut the taleggio into chunks. Prepare the béchamel sauce in a saucepan (click here for the recipe.) Blanch a couple of lasagna sheets at a time in salted water and a few drops of oil. Go now to assemble the lasagna. In a rectangular pan put the first layer of bechamel. Then add the pasta sheets, another layer of béchamel, the radicchio, the Taleggio cheese and the Parmesan. Repeat the steps.Finish with béchamel, parmesan and radicchio. Bake the lasagna in a preheated oven at 180°C for 20 minutes. Once the surface is well au gratin, take it out of the oven and let it just cool. Then serve your radicchio lasagna.
Lasagne al Pesto
Genoese pesto lasagna with béchamel, also called lasagne alla Portofino, is baked lasagna prepared using pesto instead of meat sauce. The scents of Genoese pesto made with basil, one of the best known Ligurian specialties, gives the lasagna that extra touch of lightness compared to the classic ones.
Ingredients:
Fresh egg pasta lasagna 500 g; bechamel 1.5 liters; pesto sauce; 220 g grated parmesan cheese 120 g butter; oil
to taste; salt to taste.
Preparation:
Prepare the béchamel. Bring to the boil a large pot of salted water to which you have added a little oil. Cook the lasagna al dente, drain and rinse under cold water, then drain again. Prepare the Genoese pesto. Dilute the pesto you will use for the lasagna with the pasta cooking water. Put a few knobs of butter on the bottom of the pan, then roll out the lasagne, spread a little béchamel and pesto on top. Complete with a sprinkling of grated Parmesan. Proceed in the same way, making three more layers. At the end, sprinkle abundantly with Parmesan and complete with a few knobs of butter. Bake in a hot oven at 180 degrees for 35/40 minutes. Remove from the oven and let it rest for ten minutes before serving. Here are the baked lasagna with pesto on the plate ready to be enjoyed.
Lasagne di Pesce - Lasagne with Seafood
A perfect Sunday first course: seafood lasagna, made with lots of good fresh fish and a tasty béchamel sauce prepared with cooking mussels!
Ingredients for the fish sauce:
Fresh lasagna (sfogliavelo type) 250 g; fresh mussels 1 kg; 1 Chili pepper; dry white wine 1 glass; peeled shrimps 100 g; fresh tuna 100 g; Monkfish pulp (or other white fish such as sea bream/sea bass/cod) 100 g; Tomato pulp 800 g; eExtra virgin olive oil q.s.; salt to taste. Freshly ground black pepper to taste; Garlic cloves. For the seafood béchamel: Whole milk 700 ml; mussel cooking liquid (filtered) 300 ml; butter 100 g; Flour 00 100 g; Parsley 3 sprigs.
Preparation:
Start with cooking the mussels: fry a clove of garlic cut in half together with the chilli pepper in a drizzle of oil. Add the cleaned mussels and the glass of white wine. Cover the pot and let the mussels open over high heat. Turn off the flame when all the mussels have opened. Remove the mussels with a slotted spoon from the pot. ATTENTION: do not throw away the water from the mussels, it will be used to prepare the béchamel! Shell the mussels and set them aside.
Fry the other clove of garlic for a few minutes in a large pot, where you will make the fish sauce. Add the prawns and the fish pulp cut into small pieces.Brown the fish for a few moments, then add the tomato pulp. Cook the sauce for about a quarter of an hour. Finally add the cooked mussels, taste and season with salt and pepper.
For the seafood béchamel: Filter the mussel cooking juices and keep 300 ml. Put the butter in a pan and let it melt. Add the flour and cook for a couple of minutes, stirring constantly. Now add the mussel broth and milk little by little. Stir continuously: as the liquid is absorbed, add a little more. Do not exaggerate with the amount of liquid added, otherwise lumps will form. When you have added all the liquids, continue cooking the béchamel until it has thickened a little. Taste it and season with salt and pepper. Wash and chop the parsley and add it to the seafood béchamel. Preheat the oven to 200°C. (static) Grease a baking tray with a little oil. Pour a layer of sauce into the pan, then the lasagna, more sauce, béchamel, until all the ingredients are used up. Finish with a layer of béchamel. Place the tray for 20 minutes in the preheated oven at 180°C. Once the cooking time has elapsed, your fish lasagna will be ready.
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