Nothing comforts better than a nicely roasted meat or vegetarian lasagne. Soft, flat-shaped pasta, served with meat, vegetables, Parmesan and homemade white sauce.
It’s a common misconception that preparing lasagne at home is a difficult and painstaking job. Fortunately for you, it’s not! Especially if you’re well organized and you prepare some of the things beforehand.
Tricks For The Best Lasagne!
Traditionally, meat lasagne is made of the leftover meat from the lunch you had on the previous day. Also, you can always prep a pork belly or beef steak in the oven, along with celery, garlic, carrots, and tomato, and use it for the lasagne. The longer you cook the meat, the better it’ll be. Another choice is to use minced meat, pork or beef, spiced with bacon, red wine and spices/
If you want something completely different, cook a slice of duck meat with red wine, tomato, and spinach. Use it for the lasagne, along with a homemade béchamel sauce and ricotta cheese.
The vegetarian versions can also be full of flavors and texture, and they are quicker to prepare. You can make the lasagne with spinach, zucchini, eggplant, onions, bell peppers, potatoes, and tomatoes, previously grilled. Always use white sauce, different types of cheese, like cheddar and Parmesan, and spices.
Making And Baking
When you start prepping the lasagne, the first thing you need to do is put all the ingredients and sauces close at hand. It’s recommendable to use fresh lasagne sheets, which you won’t have to cook beforehand. Always start with the tomato sauce and meat/vegetable layer, and then add the cheese and white sauce. It’s best to add mozzarella to the top.
Don’t forget to preheat the oven to 200 degrees Celsius before baking. It’s best to cover the lasagne with aluminum foil for the first 30 minutes of baking, and then remove it to get a nice, golden and crispy layer. Total time of baking should be no longer than 45 minutes.
Vegetarian Lasagne Recipe
Here we show you how to make a delicious vegetarian lasagne, perfect for the upcoming holidays. You’ll need the following ingredients:
– 3 red bell peppers
– 1 medium-sized eggplants
– 1 medium-sized zucchini
– 2 cups homemade tomato sauce
– 300-350g fresh lasagne sheets
– 2 cups of béchamel sauce (white sauce)
– 125g mozzarella
– Handful of Parmesan
– Salt and black pepper
– Garlic powder
Preheat the oven to 200 degrees Celsius.
In the meantime, slice the bell peppers, eggplant and zucchini into slices, about half a cm thick. Brush each of the slices with olive oil and sprinkle garlic powder, salt and black pepper. Cook them on a preheated grill until they turn brown, about 4 minutes per side.
Coat the baking tray with tomato sauce and arrange a layer of the lasagne sheets. Next, arrange another layer of the vegetable slices, and cover them with béchamel sauce. Then, repeat the steps – tomato sauce, lasagne sheets, vegetables, and béchamel sauce.
In the end, add another layer of lasagne sheets. Scatter mozzarella and Parmesan on top.
Cover the baking tray with aluminum foil, and bake for 30 minutes. Then, remove the foil and return the tray in the oven for another 15 minutes. Et voilà! Your delicious vegetarian lasagne is ready to serve!