Lasagne


Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, Parmigiano-Reggiano, and chopped hard boiled eggs. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, olives, mushrooms), and typically flavored with wine, garlic, onion, and oregano. In all cases, the lasagne are oven-baked.
Vegetable lasagna
PORTION 2

INGREDIENTS
QUANTITY
FRESH LASAGNA SHEET
5NO
FOR TOMATO SAUCE

RIPE TOMATOES
250 GM
ONION
50GM
GARLIC
10GM
OREGANO
2GM
BASIL
2GM
FOR WHITE SAUCE

WHITE ROUX
25GM
MILK
200ML
NUTMEG
1GM
ONION CLOUTE
1NO
FOR TOPPING

GRATED PARMESAN CHEESE
20GM


ZHUCCHINI
100GM
BELL PEPPERS
100GM

Method:

  1. Cook the lasagna noodles in a large pot of boiling water for 5 minutes, or until al dente. Rinse with cold water, and drain.
  2. In a large saucepan, cook green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
  3. Prepare white sauce and add cheese in it.
  4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, white  sauce, and Parmesan cheese. Repeat layering, and top with remaining  mozzarella cheese.
  5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.



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