Lasagna
A nice recipe for amazing fully home-made lasagna.
Served with simple green salad.
Ingredients for 2
- ⅓ cup grated Parmesan cheese
- ⅓ cup grated Emental cheese (optional)
- 67 g dry mozzarella cheese
- Fresh Bolognese sauce or about 1 litre worth of store-bought sauce
- ⅓ package Alfredo sauce (in place of béchamel) or 15 oz ricotta cheese
- About 12 lasagna pasta sheets
Side: Simple green salad
- 3 oz spring mix
- ½ cucumber
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
Instructions
-
Prepare the bolognese or jared pasta sauce.
-
When the sauce is almost done cooking have your Alfredo sauce or ricotta ready.
-
If you want you can add 3-4 handfuls of grated emental cheese to the béchamel.
-
If necessary, boil the lasagna noodles following the instructions on the packaging, start preheating your oven to 175°C/350°F.
-
Spread a thin layer of pasta sauce on the bottom of a large, deep baking tray.
-
Cover with lasagna sheets and spread a layer of béchamel sauce or ricotta, cover with lasagna sheets and spread a layer of pasta sauce if you want you can finely grate a little bit of parmesan on each layer of bolognese.
-
Rinse and repeat the previous step until the tray is nearly full or you are running low on Alfredo sauce/ricotta, take care that the last layer should be bechamel or ricotta.
-
Grate some parmesan on top of your final layer and cover with Dry mozzarella cheese, wrap the top in aluminum foil.
-
Place the tray in the centre of your pre-heated oven and let it cook for 30-35 minutes, after that remove the foil to let the top brown.
-
Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.
-
Once it is done cooking take it out of the oven and cover again with aluminum foil, let it rest for 10 minutes before serving.