Nine varied, original and easy to prepare lasagna recipes

Desserts

Talking with my friends about what are their favorite dishes or the ones they ask the most for their birthdays and other celebrations, I was surprised to learn that lasagna is among their first requests. If your tastes are similar, you are in luck because if you love lasagna, you will love these eight variations for all tastes.

Lasagna with meat, chicken, mushrooms, ham and cheese, vegetarian lasagna with vegetables, lasagna with mozzarella and green beans or the original lasagna from the Marche region, the Vincisgrassi give you eight opportunities to vary to continue enjoying this Layered dish that children and adults love.

1. Traditional meat lasagna

Traditional meat lasagna

We start with the classic meat lasagna recipe, with a ragout filling made with different meats and vegetables and covered with a layer of béchamel gratin.

You can see the full recipe here

2. Chicken curry lasagna

Chicken curry lasagna

A very tasty variation is to make the lasagna filling with a curried chicken stew. You will never forget this lasagna with its intense flavor and oriental aroma.

  • Ingredients: 3 Chicken breasts, 1 Onion, 2 Carrots, Lasagna pasta sheets, 1 Italian green pepper, 1, Zucchini, 2 tablespoons of Tomato sauce, Curry ground to taste, a 400 ml can of Coconut milk, 24 Sultana Raisins, Béchamel Sauce and Parmesan Cheese
  • Preparation: We start by preparing a chicken curry. To do this, we poach the different vegetables that you have in the pantry, -onions, carrots, peppers, zucchini- and once they are soft, we add the pieces of chicken breast and the curry powders, letting everything toast a little. Then we add the fried tomato sauce, the raisins and the coconut milk and cook until the whole thickens, leaving it creamy. This will be the filling of our lasagna. To assemble the dish, we butter the base of a glass dish and put a plate of raw lasagna. I used green lasagna that contains spinach. Then, cover with the chicken curry, forming a layer of approximately half a cm. We cover the chicken with another plate of lasagna and repeat the operation another three times, finishing with a layer of béchamel and sprinkle with grated Parmesan cheese. Once assembled, you will need to bake the lasagna for about 20 minutes in the oven at 190º. The last step is to gratinate our green chicken curry lasagna for a couple of minutes and let it rest for about ten minutes before consuming it

You can see the full recipe here

3. Mushroom lasagna

Mushroom lasagna

An alternative to the classic fillings is this recipe for mushroom lasagna, to which a few cubes of bacon or bacon are added if desired to enhance its flavor.

  • Ingredients: 5 sheets of pasta for lasagna, 200 g of assorted mushrooms, 100 g of bacon or bacon, 1 onion, 30 ml of white wine, extra virgin olive oil, salt, ground black pepper to taste, grated cheese for gratin; and to make the bechamel, 200 ml of whole milk, 20 g of wheat flour, 10 g of butter, and a pinch of ground nutmeg,
  • Preparation: In a frying pan with a little olive oil, sauté the finely chopped onion and the bacon. We add the clean and broken mushrooms with our fingers. We turn up the heat and sauté for a couple of minutes. We pour the wine, let the alcohol evaporate and salt if necessary. While we make the bechamel sauce, pouring the butter into a saucepan. When it is melted, add the flour and give it a few turns to toast it. Pour the hot milk little by little, and without stopping to stir, cook for about 10 minutes until it thickens. Salt and pepper and add nutmeg to taste. To assemble the lasagna, place a little tomato sauce or béchamel sauce in the bottom of an oven-safe dish, on top of it a plate of lasagna pasta, previously cooked in salted water, a little béchamel, and stuffing. We repeat the same operation until we reach almost the edge of the fountain. We will finish the last layer by covering the lasagna with béchamel sauce and sprinkling with grated cheese to gratin. Bake for 30 minutes and gratin for two. We serve immediately piping hot.

You can see the full recipe here

4. Vegetarian vegetable lasagna

Vegetarians will really enjoy this lasagna recipe in which the filling does not contain meat or fish.

  • Ingredients: 1 Eggplant, 1 Broccoli tree, 12 Mushrooms, 2 Carrots, 75 g of fresh Spinach, Pasta sheets for lasagna, bechamel sauce, tomato sauce and Parmesan cheese for gratin
  • Preparation: To advance this dish, you have to have a light homemade béchamel and a fried tomato sauce already made, or buy them already made if you prefer. Afterwards, it will be enough to cook the ingredients of each layer with the technique and time indicated for each one, taking into account that later they will be finished in the lasagna baking. At the bottom we are going to put some mushrooms sauteed with spinach. To make them, we peel and slice the mushrooms and sauté them slightly until they change color and begin to brown. We turn off the heat and add the spinach leaves that will immediately become shiny and flexible. We booked. For the middle layer, made with carrots and broccoli, we chop these ingredients into small pieces and steam them separately until cooked through and al dente. (The broccoli will be in 2 minutes and the carrot will require 5). For the top layer, of aubergines and onion, we poach the finely chopped onion in brunoise and cook the diced aubergine in the microwave for 5 minutes. Then we add the aubergine to the pan where the onions are poached and we sauté them together until well cooked. To assemble the lasagna, spread two tablespoons of tomato in the bottom of the oven and cover with two sheets of lasagna and a little béchamel. On it we place the mushrooms with spinach and cover with another layer of lasagna sheets. In the next layer, we distribute the carrots and the broccoli pieces, covering with bechamel and two other sheets of lasagna. We finish with the onion with aubergine, other lasagna sheets and the last layer of bechamel. Garnish with grated cheese and tomato and bake for 30 minutes at 180º, gratin before bringing to the table.

You can see the full recipe here

5. Lasagna with ham, cheese and pesto

Lasagna with ham, cheese and pesto

A very quick lasagna recipe, ideal for children to enjoy, with the mixture of cooked ham and cheese and the unmistakable touch of basil pesto.

  • Ingredients: 50 g of Tomato sauce, 12 sheets of pasta for lasagna, 6 slices of cooked ham, 12 slices of Gouda or Masdaam type cheese, 30 g of basil pesto, 500 g of bechamel sauce and 25 g of grated cheese type emmenthal
  • Preparation: We start from the basis that we already have the sauces, tomato, béchamel and basil pesto ready, and that the lasagna sheets that we are going to use are the kind that can be baked without prior cooking or soaking. So, the process of making this dish is minimal. What's more, it is simply assemble and bake. Let's see how to do it. We cover the base of a baking dish with the tomato sauce and, on it, we place two sheets of lasagna. We spread the sliced ​​ham on the lasagna sheets, so that it covers the entire surface. We do the same with the sliced ​​cheese. Put a little pesto on top of the cheese and sprinkle with a couple of tablespoons of béchamel sauce. We repeat the operation until we finish with the lasagna sheets. We water the whole with the rest of the béchamel sauce, sprinkle with the grated emmenthal cheese and place in the oven. Cook at 220 ºC for 25-30 minutes or the time indicated by the lasagna manufacturer. After this time, remove from the oven and let it cool for 15 minutes before serving.

You can see the full recipe here

6. Lasagna with mozzarella and green beans gratin

Lasagna with mozzarella and green beans gratin

An original filling based on vegetables and with lots of mozarella cheese instead of the classic béchamel sauce au gratin.

  • Ingredients: 400 g of green beans, 1 carrot, 1 onion, 1/2 celery stalk, salt, 1/2 k of pear tomatoes, 40 g of capers, bay leaf, 50 g of Parmesan, 150 g of mozzarella, oregano , pepper and 1/2 glass of white wine.
  • Preparation: We start by scraping and washing the carrot. We clean and wash the celery and peel the onion. We cut everything into small cubes. Blanch the tomatoes for 30 seconds in boiling water. We drain them, reserving the liquid, let them warm, peel and chop them. We wash the beans, cutting them off and removing the threads, and cook them for 15 minutes in the tomato water. We drain them and cool them with ice water. We heat two tablespoons of oil in a pan. Sauté the celery, onion, carrot and washed bay leaf for five minutes. We pour the wine and let it evaporate. Salt and pepper and add the tomatoes. Sauté over low heat for 30 minutes, stirring from time to time. We preheat the oven to 180º. Cover the bottom of a small, deep baking dish with tomato sauce. We add a layer of beans. Cover with the sauce and add the mozzarella and some capers. We repeat the layers until the ingredients are finished. We finish with stir-fry, sprinkle with Parmesan cheese and a little oregano and bake for about 25 minutes.

You can see the full recipe here

7. Vincisgrassi Lasagna

Vincisgrassi Lasagna

We finished with the recipe for Vincisgrassi lasagna, the typical one from the Italian province of Marche, which we published a few days ago En Directo al Paladar.

  • Ingredients: 400 g of minced beef and pork mixture 100 g of fresh sausages, 50 g of bacon in strips, 100 g of chicken livers, 100 g of Parma ham, 50 g of concentrated tomato, 4 carrots, one branch of celery, an onion, 50 ml of red wine, 400 ml of meat broth, 400 g of Bechamel sauce, nutmeg, pepper, cloves and Parmesan cheese.
  • Preparation: Making this lasagna is laborious because there are different types of meat and each one has its times to be at its point. That is why we are going to prepare our ragout or filling for the sauce, giving each of the ingredients the necessary time. We start with the minced meat, which we lightly fry until it changes color. We booked. We continue with the bacon cut into strips, the chicken livers and the sausages that we remove from their sheath or gut. Once we are frying each ingredient, we chop it into medium pieces and add it to the bowl where we have the other meats and then mix so that all the ingredients are evenly distributed. To make our ragout, we finely chop the vegetables and poach them. As soon as they are soft, add all the meats, the Parma ham, the cloves and the pepper to taste, the wine, the tomato concentrate and the broth, letting them cook all together for 30 or 40 minutes over low heat until the liquids evaporate and we are left with a kind of thick Bolognese. On the other hand, we make a thicker bechamel than usual and when we have it just right, we season it with plenty of nutmeg. Here you have all the tricks to make a perfect béchamel without complicating your life. Now all you need to do is assemble the lasagna, placing a little of the béchamel sauce at the base of the baking dish, and layering the pasta and ragout in succession, ending with a generous layer of béchamel. If we want we can finish decorating with a little tomato sauce and sprinkling with Parmesan cheese to gratin.

You can see the full recipe here

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