Italian lasagna is loved by many today. Some historians believe that how to make lasagna or a dish similar to it was known back in Ancient Rome. The preparation of lasagna in its modern form originates in the province of Emilia-Romagna, from where the lasagne recipe spread throughout Italy. To this day, lasagna is considered a classic dish of the city of Bologna, located in this province. That is why the classic lasagna is lasagna bolognese. In addition, almost every province or city has its own lasagna recipe For example, in Naples there is Neapolitan lasagna, in Sicily there is Sicilian lasagna. The cooking recipe allowed for experimentation and the use of different products.
A few words about how to make lasagna dough. If you are interested in lasagna, this dough recipe should not scare you away. It is advisable to knead the dough for lasagna from durum wheat flour, which is usually used to make pasta. The recipe for lasagna dough is quite simple: flour, eggs, water, salt, olive oil. There is one note on the question of how to prepare lasagna sheets: you need to knead for a long time to get a plastic lasagna dough. The cooking recipe calls for just such a test. Today in the supermarket you can easily buy ready-made layers for lasagna, lasagna recipe after this it will become much easier for you. But even if you haven’t found lasagna sheets, we will advise you how to cook lasagna without them. So, there is pasta lasagna, puff pastry lasagna, pita lasagna, lazy lasagna, and even pancake lasagna. Lasagna, a pita bread recipe, is often referred to as a lazy lasagna recipe. It should also be added that traditionally 6 layers of dough are used, this is how classic lasagna is prepared, the recipe for which was invented in Bologna.
We have already told you how to prepare dough for lasagna, now it’s time to talk about how to prepare lasagna. Lasagna recipes There are many, the filling for lasagna can be very different. There is meat lasagna, lean lasagna or vegetarian lasagna, mushroom lasagna, fish lasagna, seafood lasagna, vegetable lasagna, cheese lasagna. Cheese lasagna is made with ricotta or mozzarella cheese. But if you are interested in lasagna Bolognese, this recipe allows the use of only Parmesan cheese. This lasagna recipe can be complex or simple, depending on the amount of lasagna ingredients. In short, the choice is very large, for every taste: lasagna with meat or lasagna with minced meat, lasagna with chicken, lasagna with mushrooms, lasagna with chicken and mushrooms, lasagna with minced meat and mushrooms.
If you cannot live without meat, a recipe for lasagna with minced meat or a recipe for meat lasagna, a recipe for lasagna with chicken will suit you. All that remains is to find out how to cook lasagna with minced meat: to do this, look at the lasagna with minced meat recipe, how to cook lasagna with minced meat or lasagna with minced meat recipe with photos. If you are on a diet or a vegetarian, prepare vegetable lasagna, pasta lasagna recipe, mushroom lasagna recipe. Lasagna with vegetables, for example, potato lasagna, will be healthy and tasty. If you're looking for a more sophisticated recipe, spinach lasagna is for you. By the way, sometimes you can see on a package with green sheets of lasagna the inscription “lasagna with spinach” - this means that grated spinach was added to the lasagna dough.
The best sauce for lasagna is bechamel. Bechamel sauce is for lasagna what mayonnaise is for Olivier. Of course, you can buy bechamel for lasagna, but it’s better to make it yourself. This is the most delicious lasagna sauce; the bechamel recipe is not that complicated. You will need butter, flour, milk, salt, pepper and a dash of nutmeg to make the béchamel sauce. The recipe for lasagna is the same as for other dishes.
Many people don't know how to cook lasagna at home. Nothing complicated, we will assume that you have already decided on the lasagna recipe and you have the necessary products for the filling and lasagna dough. A lasagna recipe at home may not be much different from a restaurant one - the main thing is to have a strong desire to cook some delicious lasagna. For example, this could be a recipe for lasagna with meat, lasagna with cheese and ham, or vegetable lasagna. The recipe for homemade lasagna is generally very simple and resembles filled pancakes. That is, you simply transfer the ingredients of the lasagna, be sure to use cheese and butter, and bake it all in the oven. If you have all the necessary ingredients, preparing lasagna at home is not difficult. Of course, it would be nice to have a rectangular shape at home, although pancake lasagna will help you solve this problem too. At the restaurant lasagna cooked in the oven, lasagna at home is cooked in the oven. But lasagna in the microwave also has the right to be eaten. Everything basic is simple and now you know how to cook lasagna at home.
By the way, not only Italians know how to cook lasagna. Lasagna recipes are easy to come up with on your own. The Poles, by the way, have also known for a long time how lasagna is prepared; they call this recipe “lazanka”. So experiment, come up with your own way of preparing lasagna, you will probably end up with your own original lasagna, send us a photo to show off. And your own lasagna recipe with photos, your personalized lasagna recipe with photos will decorate our website.
For me, lasagna has always been the pinnacle of culinary art. A rather labor-intensive dish that requires not so much a colossal amount of time as the preparation of several components, which are complex in themselves. My friend’s wife, having decided to pamper her beloved with something delicious, stood at the stove for half a day, saw how her friend swallowed lasagna in the blink of an eye, and said simply: this is the first and last time. Well, or something like that.
The pasta itself can be purchased, which is very convenient and even makes life easier for cooks, or it can be prepared independently. I saw special kitchen devices for rolling out dough into thin layers. I will definitely buy myself such a machine.
There are a surprising number of lasagna filling options. Most often it is a thick meat sauce: Neapolitan, Bolognese sauce or Amatriciana sauce - with minced meat. It turns out very tasty with artichokes and spinach. Most often, lasagna is topped with bechamel sauce or something similar. What is noteworthy is that perhaps in Italy there are certain canons and rules, but in the rest of the world, chefs use their imagination. I remembered the wonderful lasagna with young nettles, it was something. In addition, it is usually sprinkled with grated cheese and baked in the oven or oven.
Actually lasagne (lasagne) is a paste, a pasta product. It is produced or prepared independently at home in the form of a thin flat square or rectangle. Dishes made from such pasta, which is prepared in layers mixed with filling, are a hallmark of Italian cuisine, just like the famous one.
There is a lot of controversy about the origin of the word "lasagna". But most agree that the word is borrowed from the Greek “λάσανα” - hot plates. In world cuisines there are many very similar dishes that can differ significantly from Italian lasagna, but, nevertheless, be just as tasty.
Without going into details, I’ll give a simple example - most likely, everyone from childhood will remember their grandmother’s pancake pie - thin pancakes or pancakes, layered with different delicacies. There are sauces, homemade sausage, or sprats. It’s a little funny, but as a child this was my favorite treat.
Although preparing lasagna at home is difficult, after the second time there are no problems. I know it from myself. The sauce is probably the hardest part.
Homemade lasagna. Classic recipe
Ingredients (4 servings)
- Paste sheets (10x20 cm) 10-12 pcs
- Beef 300 g
- Red ripe tomatoes 4 things
- Carrot 1 piece
- Garlic 2-3 cloves
- Onion 1 piece
- Mixed greens (parsley, petiole celery, dill) 0.5 bunch
- Olive oil 3 tbsp. l.
- Butter 50 g
- Milk 0.5 l
- Heavy cream 100 ml
- White wine 100 ml
- Parmesan 100 g
- Salt, black pepper, dry aromatic herbs, nutmeg, sugar taste
- While on vacation in Italy, we tried lasagna everywhere. I don't remember once that we didn't like it. It was always special and different. By the way, this dish in restaurants looks quite sloppy, by our standards. Which, however, does not affect the taste.
- The process of preparing homemade lasagna, provided that you bought the pasta itself, can be divided into three stages.
- The first stage is preparing the sauces. It's long enough. A good meat sauce takes several hours to prepare and requires attention. Bechamel or any creamy sauce based on flour and butter to your taste is easy to prepare, but requires skill.
- The second stage is placing the pasta and sauces in a heat-resistant form. Carefully coat all layers of paste.
- The third stage is baking in the oven or in the oven.
- However, there is a fourth stage, the most pleasant - lunch, at which lasagna is the main dish.
- If you know how to make Bolognese sauce, Amatriciana sauce or any other meat sauce with tomatoes, cook it. But make it thicker than for paste.
- I made the sauce using available ingredients that I had at home. A piece of beef pulp, an onion and a carrot, some mixed greens, tomatoes. I deliberately did not use animal fat for the sauce; the dish would already be high in calories.
Products for meat sauce
- Grind the beef with a meat grinder to obtain minced meat. In a deep saucepan, heat 3 tbsp. l. olive oil, let it heat a little until a characteristic smell appears. Then, stirring, fry the ground beef in oil for 4-5 minutes.
Fry ground beef in oil for 4-5 minutes
- Peel the onions, garlic and carrots. Grate the garlic on a fine grater, and finely chop the onion with a knife. Add onion and garlic to the minced meat and continue frying.
Add onion, stalked celery and garlic to the minced meat and continue frying
- Finely chop the petiole celery and add to the saucepan. If buying stalked celery is problematic, you can add finely chopped celery roots, parsley, and parsnips.
- Grate the carrots on a grater - not the largest one. Add to the saucepan, stir and fry for about 10 minutes.
Grate the carrots and add to the saucepan, stir and fry for about 10 minutes
- Then add finely chopped parsley, add a little salt and pepper. Add 2 tsp. sugar - here to taste. Sugar will make the sauce extremely tasty - sweet and sour. Pour in half a glass of white table wine. Bring to a boil and, covering with a lid, leave to simmer over low heat.
- Meanwhile, scald the tomatoes with boiling water and remove the skins. Tomatoes for lasagna should be the ripest. Remove seeds from tomatoes and puree in a blender. If it is difficult to buy ripe tomatoes, add half a can of canned tomato pulp, they are sold in 400 g packages. Add tomato puree to the saucepan and add a little hot water - half a glass maximum.
Add tomato puree to the saucepan and add a little hot water
- As soon as the sauce boils, add dry aromatic herbs - a “Mediterranean herbs” mixture is ideal. Pour in half a glass of cream.
Pour in half a glass of cream
- Next, a long process begins - the sauce is cooked. On the lowest heat, so that it barely boils, it literally simmers. Periodically, but not very often, you need to stir. The most difficult question: how long to cook? For a long time. Minimum 2 hours. The sauce should come out smooth and thick. You should adjust spices, salt and sugar to taste. Consistency - imagine store-bought squash caviar. Somewhere like this.
The sauce should be smooth and thick
- If you know how to cook bechamel, this is the best option. Just don't go overboard with the spices. Actually, bechamel is a basic (main) milk sauce. Those. Other sauces are made on its basis, which are often called bechamel, despite the presence of a bunch of ingredients in them. In theory, béchamel is roux and milk. Roux is a heat-treated mixture of flour and fat. The roux is diluted with milk - at room temperature and brought to a boil. After adding salt and spices, bechamel is obtained. After adding minor ingredients, a derivative sauce is obtained.
Butter, flour and milk - all you need for milk sauce
- But this is not so important. Melt the butter in a separate frying pan. An important point: butter, not spread or margarine. As soon as the butter melts and begins to bubble, add 1-1.5 heaped tablespoons of flour and immediately begin stirring with a wooden spatula. The flour should mix with the fat and become very smooth. Lumps are not allowed.
As soon as the butter melts and starts to bubble, add 1-1.5 heaped tablespoons of flour
- Immediately, stirring continuously, begin to pour in the cold milk in a thin stream, trying to break up any lumps and ensure that the sauce is completely homogeneous. The amount of milk is not necessary one at a time. You want the finished sauce to be slightly runny. Cook the sauce over low heat for 10-12 minutes.
Stirring continuously, begin to pour in cold milk in a thin stream.
- Add a pinch of ground nutmeg and salt. By the way, a little black pepper will also improve the taste very well.
Add a pinch of ground nutmeg and salt
- If the sauce has become too thick, you can add a little hot milk. If it is too liquid, knowledgeable people recommend throwing a piece of butter into the finished sauce, after rolling it in flour.
- The most interesting part of the cooking process is placing it in a heat-resistant form. The shape and size of the leaves vary greatly. It is worth preparing in advance a suitable ceramic or glass mold of the required size. I specifically bought a 20x20 cm square pan with a high side.
- Store-bought paste measuring 10x20 cm fits perfectly into this mold, two leaves side by side. The paste is sold in two types. The first pasta requires pre-boiling. The second is placed dry in the mold.
Store-bought lasagna size 10×20 cm
- I bought pasta that does not require boiling - subito in forno. After thinking a little, I decided to soak the lasagna leaves in hot water for a couple of minutes. However, as it turned out, this could not have been done.
After thinking a little, I decided to soak the lasagne leaves in hot water for a couple of minutes
- Next, lightly grease the square pan with butter, especially the walls. Place 2 tbsp on the bottom. l. milk sauce and distribute it evenly over the entire area. Place two rectangular sheets side by side.
How to cook lasagna
Step-by-step recipe for minced meat sauce
Preparing bechamel sauce
Method for laying lasagne sheets
Italy many people associate with pizza, pasta and LASAGNA. And if you won’t surprise anyone with pizza now, lasagna has not yet become so widely known, although it deserves it!
Now you can try lasagna in any cafe or restaurant without any problems. But, my advice to you is to try making lasagna at home, and you will never order it in a cafe again, because it’s better at home!
Yes, lasagna is a little time consuming to prepare, it will take you a couple of hours to prepare it. But I will give you one more piece of advice, and if you listen, you will be simply happy (forgive my indiscretion, but I myself am delighted with this idea)!
And the little secret is that if you still have to tinker with the preparation, then it’s worth preparing a large portion or even two servings (well, about two, maybe I’ve gone too far) Cook a lot, as much as you can eat, eat it, and the rest is lasagna divide into portions, pack in cling film, bags, molds - as convenient for you, and put them in the freezer (naturally, the lasagna should be cooled well first; in addition, only when cold can it be cut into even, beautiful pieces, and when hot or warm you will never cut it beautifully). And when you come home from work and you don’t have any time to bother with cooking, frozen lasagna will come to your rescue! Just empty it from the packaging and put it in the oven for about 30 minutes. While you are changing clothes, washing your hands, setting the table and calling your husband and children to the table (you can still have time to prepare a salad of fresh vegetables), the lasagna is already warmed up, all you have to do is wish your loved ones Bon appetit!
Another practical tip for reducing cooking time: divide the cooking into 2 days. On the first day, prepare the sauces, cool and put in the refrigerator. And the next day, assemble and bake the lasagna. You will do all this casually, and the result will be amazing!!!
And finally, if you want to prepare lasagna for guests, also prepare the ingredients for the lasagna in advance, assemble it completely, sprinkle with cheese, cover with cling film and put it in the refrigerator. Those. the night before, you prepared everything. And the next day, all you have to do is transfer the lasagna from the refrigerator to the oven, set the table, wait for guests and receive compliments!
P.S. Just remember that lasagna is difficult to cut into even pieces when hot. Just accept this as a fact, stock up on a SHARP knife and cut it smartly, without bothering with the evenness of the pieces. After all, the main thing about lasagna is its amazing homemade taste!
Ingredients
| Mold size: 20x20 cm | |
|---|---|
| lasagne sheets (dry) | 6-10 pcs |
| cheese (Russian type) | 300 g |
| For the Bolognese sauce | |
| minced meat (beef and pork) | 600-700 g |
| 5-6 ripe tomatoes or 400 g peeled tomatoes in their own juice | |
| white or red dry wine | 100 ml |
| bulb onions | 2-3 pcs |
| garlic | 2 cloves |
| butter | 1-2 tbsp. |
| vegetable oil | 4-5 tbsp. |
| parsley or basil | |
| salt | |
| freshly ground pepper | |
| For the sauce | |
| milk | 800-1000 ml |
| butter | 80-100 g |
| flour | 80-100 g |
| nutmeg | on the tip of a knife |
| salt | |
| freshly ground pepper | |
Lasagna is popular and loved all over the world. The dish consists of plates of pasta dough soaked in white bechamel sauce, between which there is a filling of a variety of ingredients.
Plate dough recipe
Lasagne PlatesIngredients:
- Raw chicken eggs – 4 pcs.
- Flour of different types (whole grain and other varieties) - 350 g each
- Olive oil – 20 ml
- Cold water – 120 ml
- Salt - one pinch
Cooking instructions:
- You can purchase commercially produced lasagna plates, but professional chefs recommend making the plates yourself, because they are easy to make and the resulting product will be more tender and tasty.
- You can knead the dough using dumpling dough technology: pour a heap of flour onto the table, break all the raw eggs into the middle, sprinkle with salt and pour in olive oil. Knead using raking movements from the sides inwards.
- Knead the dough, gradually adding more and more flour of each type. The mixture should become elastic and tight. This way, when cooking, the dough will not swell and spread out like dumplings.
- Sprinkle the dough with flour and wrap in cellophane film. Place in the refrigerator for an hour.
- Take the “rested” dough out of the cellophane and roll it into a long hose. Cut into equal pieces. Roll each into a layer up to two millimeters thick. Trim the edges to make even squares and even rectangles. This will create the shape that the whole lasagna will take after baking in the oven.
Preparing lasagne sheets
- Cooking the sheets is quite simple. And yet there are some secrets. You can't overexpose! It’s good if the layers remain a little hard so that they have the opportunity to finish cooking directly in the oven. This method is called “al danye”, which translates as “by the tooth”.
- To boil water. Add a little salt.
- Pour olive oil onto the surface of the water to prevent the pasta from sticking.
- Throw the rolled sheets one by one into boiling water. Cook in small batches to prevent sticking.
- You can stir the sheets in water with a wooden or soft silicone spatula so as not to tear them.
- Remove from water and place separately on flat surfaces.
Lasagna toppings
The cook is not limited in his choice of filling. There is complete scope for imagination and culinary creativity. You can and should improvise at home!
Meat filling
You can use any minced meat or sausage products. It is recommended to add onions and any seasonal vegetables to taste. Fry the ingredients together, then simmer a little, moisten with tomato sauce or ripe tomatoes. An interesting option is mixed chicken and beef mince with pineapple pieces.
Seafood filling
Preparation does not require much hassle. It is necessary to combine boiled shrimp tails, peeled squid, etc. Simmer the seafood a little in cream. Chopped parsley and spinach will enhance the flavor palette.
Mushroom filling
Champignons, porcini mushrooms, boletus mushrooms, honey mushrooms and other tasty mushrooms are well suited for the filling. A combination of vegetables such as eggplant, pepper, tomato, onion and celery also makes an ideal filling.
Mushrooms need to be boiled for 20 minutes before frying in water.
Fry vegetables and/or mushrooms and simmer a little under the lid with tomato paste.
The green vegetable filling is made from finely chopped fresh spinach, parsley and white zucchini, stewed in cream or béchamel sauce.
Other types of fillings
In Italy, lasagna with a single ingredient - cheese filling - is popular. Just sheets of dough, bechamel and a lot of cheese. Sticky, aromatic, appetizing!
Sweet lasagna is also often prepared. And fresh or frozen fruits, berries of all kinds (without seeds) and any types of nuts are ideal for them. There is no need to pre-boil or stew berries or fruits. It is enough to spread them between layers coated with unsalted bechamel sauce and send the dish to the oven. Sweet lasagnas are often decorated with whipped cream or grated chocolate chips.
Bechamel - an all-time classic
Bechamel Lasagna and bechamel are an ideal pair, which without each other will simply fall apart into a set of products.
Each sheet must be coated well and soaked in white sauce. This way the lasagna will gain juiciness and richness.
The classic sauce is prepared in a few minutes.
Ingredients:
Slivoch. butter - 60 g
Flour – 70 g
Full-fat milk or cream – 450-500 ml
Pepper and salt - a pinch
Preparation step by step:
- Heat the butter. in a saucepan on medium heat.
- Fry the sifted flour on it for one to two minutes.
- Pour in the milk in a very small stream, stirring the mixture with a spoon. Whisk continuously and cook for about a minute.
- Once it starts to thicken, add pepper and salt.
- The sauce has become too thick - dilute with milk or water (about 100 ml).
- Stir and cook for no more than a minute.
Traditional lasagne recipe
Traditional lasagna It is necessary to cook lasagna in a heat-resistant container in which the dough will not burn or fry, and the heat will remain for a long time and the high temperature will be maintained evenly. Ceramic molds or fireproof glass dishes are suitable.
Ingredients:
- Ready-made lasagna sheets (homemade boiled or dry purchased) – 350-400 g (or 8-9 layers)
- Minced beef – 500 g
- Bechamel sauce – 600 ml
- Parmesan cheese – 200 g
- Greens – 1 bunch
- Large onion – 1 pc.
- Garlic – 1 tooth.
- Tomato puree – 150 g
- Tomatoes – 2 pcs.
- Oil grows. – 30 ml
- An oven-safe dish measuring at least 17 x 25 cm
How to cook
- Cook homemade sheets until half cooked. There is no need to boil purchased dried sheets.
- Finely chop the peeled onion, wash the tomatoes and chop them. Grate the cheese. Peel and press the garlic.
- Fry the onion in a wok or deep frying pan. Place all the minced meat on it and season with spices. Reduce heat to low for no longer than ten to twelve minutes.
- Pour tomato puree into the minced meat. Add chopped tomatoes and garlic. Cover with a lid and leave to simmer for the same amount of time. Add salt to your taste.
- Prepare the bechamel, cover with a lid to let it sit and thicken a little.
- Spread vegetable oil along the bottom of the pan (even in a glass pan), pour in a spoonful of sauce and place the first sheet of lasagne.
- Pour a layer of béchamel sauce over the entire surface, leaving no corner uncovered (otherwise it will not moisten and soften). Spread a layer of filling on top and sprinkle with cheese.
- Repeat the same steps with each layer except the last one. Pour the sauce over the top sheet, cover with Parmesan and place in a preheated oven for 35-40 minutes.
- Lasagna is completely ready as soon as a golden brown crust forms on the surface. Place the lasagna on the table and let it rest for about 5-10 minutes. Now it can be cut into portions and served, garnished with sprigs of herbs.
Green lasagna with seafood and spinach
Lasagne with seafood This dish looks bright, juicy, and tastes sophisticated!
Ingredients:
- Dough – 8 sheets
- Bechamel sauce – 600 ml
- Salt, pepper - a pinch
- Oil grows. – 30 ml
- Frozen or fresh spinach – 350 g
- Tomatoes – 4 pcs.
- Cod fillet – 350 g
- Parmesan/cheddar – 150 g
- Dill – 1 bunch
How to cook
- Boil the leaves if they are homemade. There is no need to boil purchased dried sheets.
- Make bechamel sauce (the sauce can be supplemented with a pinch of nutmeg).
- Melt frozen spinach in a frying pan, scald fresh spinach with boiling water until it becomes soft.
- Chop the tomatoes, mix with spinach and sauce. Add chopped dill.
- Place a sheet of dough into the pan, spread the fish fillets over it, and pour the sauce over all corners. Layer of cheese.
- Cover the last sheet with one sauce and cover it thickly with cheese.
- 30 minutes of simmering in the oven is enough to bring the dish to readiness at a temperature of 200°C.
Sweet banana lasagna
Option for breakfast and children's holiday lunch. Tasty, easy, healthy and sweet!
Ingredients:
- Lasagne - 4 sheets
- Cottage cheese 5% or 9% fat - 300 g
- Fresh orange - 1 pc.
- Bananas - 2 pcs.
- Sugar - 60 g
- Egg - 1 pc.
- Butter – 40 ml
- Vanillin or vanilla sugar - a pinch
- Powdered sugar – 80 g
- Raisins or dried apricots - to taste (50-100 g)
How to cook
- Cook the lasagna sheets in boiling water until half cooked. Dry on a paper towel.
- Prepare the filling from cottage cheese mixed with sugar, vanillin, dried apricots and egg yolk. Peel the bananas and cut them.
- Peel the orange and cut into thin slices.
- In a glass form, assemble multi-layer lasagna, covering each plate with curd mixture and fruit.
- Using a brush, brush the top layer with melted cream. butter and bake for 15 minutes.
- Dust with sugar and add a few raisins.
Neapolitan lasagne
Neapolitan lasagne Ingredients:
- Plates – 8 pcs.
- Fresh minced meat – 450 g
- Fresh carrots – 1 pc.
- Bunch of celery – 1 stalk (250 g)
- Onion – 1 pc.
- Olive oil – 30 ml
- Red wine – 50 ml
- Tomatoes – 1 kg or your own tomatoes. juice – 1 l
- Tomato. paste – 200 g
- Parmesan – 60 g
- Ricotta – 60 g
- Eggs – 3 pcs.
How to cook
- Boil the dough sheets.
- Cut the celery stalk, carrots, and cut the onion into half rings.
- Fry vegetables in a frying pan.
- Pour wine into vegetables. Stew. Pour over the paste and add the chopped tomatoes. Or pour tomatoes in their own juice. Simmer over low heat for about half an hour.
- Combine the minced meat with chopped Parmesan and egg. Make mini meatballs from the minced meat. Deep fry and blot with paper.
- Boil two eggs and cut into rings.
- Do not cook the lasagna dough until it is slightly hard.
- Grease a baking dish with oil and pour in two tablespoons of sauce. Cover with a layer of plates, then meatballs, again with tomato-vegetable sauce. Then place a plate and a slice of ricotta cheese on it. And sprinkle with grated Portmesan cheese. All layers are repeated step by step.
- Pour the sauce over the top layer and sprinkle with cheese.
- Be sure to cover the top with foil. Simmer for no more than 25 minutes at 180°C.
- Remove the foil and leave in the oven for another 10 minutes.
Neapolitan lasagna is a very popular recipe, suitable for preparing an original southern dish at home.
