Authentic Italian lasagna recipe with bechamel sauce: Are you looking for a deviation from the traditional Italian pizzas and pasta? If yes, then perhaps a healthy portion of lasagne can satiate your cravings. Layers of flavoursome gravy made with veggies, tomato puree, and pasta sheets mixed with cheese; that is how Italian cuisine experts would sum up lasagne. Known to be introduced in Italy (Naples), the legendary recipe has influences of Greece. Accustomed to the term ‘laganon’, which implies sliced strips of flat dough, the usual lasagne has undergone several modifications. While the first Italian lasagne was made with béchamel, Parmigiano-Reggiano and ragù spread within pasta sheets, several twisted versions have come up over the times.
Here we are sharing our simplified version of this Italian speciality.
Lasagna Ingredients
- A handful of fresh spinach and coriander leaves
- 2 chopped large tomatoes and capsicum each
- 2 tbsp tomato puree and olive oil each
- 2 cups mozzarella cheese (grated)
- 1 chopped carrot and onion each
- 1-2 tsp salt and chilli flakes each
- 5 cloves finely chopped garlic
- 7 lasagne layers/sheets
Lasagna Cooking Method
- In a pan of hot, salted water, boil 7 lasagne layers/sheets.
- Lay them flat while taking them out of the pan.
- Take oil in a pan and mix all the veggies well (for the filling).
- When the mixture becomes semi-liquid, add the tomato puree.
- Add a bit of water in case it is too thick.
- Let the mix boil so that all the vegetables are cooked well.
- Now lay your first lasagne layer/sheet in a baking tray.
- Layer up the veggie gravy/sauce, and above it, spray grilled cheese wholeheartedly
- Repeat the same process for the following two layers and let it cook at 180 degrees Celsius.
- It's time to take out your lasagne, slice it and serve with fresh veggie salad.
