Find out how to prepare different and practical versions of this dish
Lasagna goes perfectly with Sunday lunch for several reasons that go beyond the surprising flavor. Comfortable and abundant, it easily brings together family and friends. Another more point: it can be prepared in advance and ended up in the oven, ideal for exploiting the weekend rest.
Below, take a look at 5 practical and tasty recipes for lasagna for Sunday lunch!
Broccoli lasagna with white sauce
Ingredients
Lasagna
- 1 kg of lasagna paste
- 1 kg of sliced mozzarella
- Olive oil
- Parmigiano grated to sprinkle
Filling
- 2 florici broccoli
- 4 wedges of chopped garlic
- 2 tablespoons of olive oil
- Gets up to taste
- Waterfall
White sauce
- 150 g butter
- 1 chopped onion
- 1 cup of wheat flour
- 1 l of milk
- Salt and walnut moscow powder to taste
Methods of preparation
Filling
Fill a pan with water and bring over medium heat. When it starts to boil, put the broccoli to cook until they are soft. Then drain the water, cut the broccoli flowers and set aside. In a pan, heat the olive oil over medium heat and fry the garlic until golden brown. Add the broccoli, season with salt and brasing slightly for 3 minutes. Reserve.
Sauce white
In a pan, put the butter and bring over medium heat. Add the onion and brown until it is wrapped. Add the flour and mix for 2 minutes. Put the milk gradually and mix until creamy. Season with salt and nutmeg and set aside.
Assembly
Grease a pan with olive oil and make a thin layer of white sauce. So create a layer of lasagna paste, a layer of soaking, a layer of broccoli and a layer of mozzarella. Repeat the sequence with the rest of the ingredients. The last layer with sauce ends and sprinkle with grated Parmesan. Cook at medium temperature until the pasta cooks, testing with a fork. Then remove from the oven and serve.
Chicken lasagna
Ingredients
Lasagna
- 500 g of sliced mozzarella
- 400 g of sliced ham
- 500 g of lasagna paste
- 200 g of Cremosa Cagliata
Chicken
- 1 chest of chicken cooked and shredded
- 1 chopped onion
- 1 tablespoon of butter
- 7 g of chicken powder broth
Sauce
- 2 tablespoons of wheat flour
- 2 tablespoons of butter
- 400 ml of milk
- 200 g of sour cream
- 7 g of chicken powder broth
Methods of preparation
Chicken
In a pan, heat the butter over medium heat and brown the onion. Add the chicken and chicken broth and mix until the meat is completely golden.
Sauce
In a pan, heat the butter over medium heat and mix with the flour. Add the milk and chicken broth, mixing tirelessly to Crema. Remove from the heat, put the cream, mix and set aside.
Assembly
In a pan, dip two shells, base with lasagna paste, cover with a layer of ham, one of cheese and a chicken. Chicken information, place a layer of curd and two soaked shells. Cover with a layer of ham, a layer of cheese and a layer of pasta. Put more sauce and repeat the process with the rest of the ingredients. Finally, cover the lasagna with cheese, curd and sauce. Cook at average temperature for 20 minutes. Serve later.
Zucchini lasagna
Ingredients
- 500 g of minced meat
- 1 diced onion
- 2 Accardati garlic cloves
- Olive oil, basil leaves, thyme, salt and ground black pepper to taste
- 680 g of tomato sauce
- 1 pinch of sugar
- 2 zucchini
- 350 g mozzarella in slices
Methods of preparation
In a pan, heat the olive oil over medium heat and brown the onion and garlic. Add the minced meat and cook until the reddish color is lost. Season with salt and black pepper. Add the tomato sauce and a pinch of sugar. Mix everything and cook for 5 minutes. Finish with basil leaves and set aside. Cut the courgettes into medium slices and discard the ends. In a pan, heat the olive oil over medium heat and brown both sides of the slices of courgettes. Reserve.
Assembly
Grease a pan with olive oil, cover the bottom with the sauce and cover with slices of courgettes. Put the sauce over the courgettes, add the slices of mozzarella and make another layer of courgettes. Repeat the process with the rest of the ingredients. It ends with a layer of mozzarella and basil and thyme leaves. Bake in a preheated oven at 220 ° C for 20 minutes. Serve later.
Mushroom lasagna
Ingredients
Mass
- 500 g of mass of pre-cotte lasagna
- Olive oil
Filling
- 400 g of fungus Paris in slices
- 1 chopped onion
- 2 Accardati garlic cloves
- 2 tablespoons of olive oil
- Rooms and black pepper ground to taste
- Thyme branches to finish
White sauce
- 2 tablespoons of butter
- 1 tablespoon of wheat flour
- 500 ml of milk
- Salt, nutmeg and ground black pepper to taste
- 100 g of grated Parmesan
Methods of preparation
Filling
Heat the olive oil over medium heat in a large pan. Fry the onion until golden brown, add the garlic and mix for 1 minute. Add the mushroom and cook until it is soft and drop the liquid. Season with salt, black pepper and thyme finish. Reserve.
White sauce
In a pan, melt the butter over medium heat, add the flour and mix for 1 to 2 minutes. Take the milk gradually, stirring constantly until it forms a smooth cream. Season with salt, black pepper and nutmeg. Reserve.
Assembly
On a dish anointed with olive oil, dip a thin layer, then the lasagna paste, a layer of mushrooms and more sauce. Repeat the layers until the ingredients are finished, finishing with the white sauce. Sprinkle the Parmesan and bake in a preheated oven at 200 ° C for 25-30 minutes or until the Dora and the dough is tender. Serve hot.
Tuna lasagna
Ingredients
- 340 g of Drenato solid tuna
- 1 chopped onion
- 2 tablespoons of olive oil
- 400 ml of tomato sauce
- 200 g of Cremosa Cagliata
- 250 g of mass of pre-cotto lasagne
- Salt, oregano and grinded black pepper to taste
- 150 g of cheese Sliced mozzarella
- Olive oil
Methods of preparation
In a pan, heat the olive oil over medium heat. Add the onion and brown until lightly brown. Add the emptied tuna, mix well and then add the tomato sauce. Season with salt, black pepper and oregano. Let it cook for about 5 minutes, stirring occasionally. Reserve.
Then, on a medium -sized dish with olive oil, distribute a thin layer of tuna sauce in the background. Cover with a layer of lasagna paste, then a part of soaking and spoonful of creamy curd. Distribute the Cagliata well with the back of the spoon. Continue to intercept the strata ingredients until they end up, ending up with the sauce at the top.
Then cover with slices of mozzarella. Then cover the plate with an aluminum sheet and cook preheated to 200 ° C for 20 minutes. Remove the aluminum sheet and cook for another 5-10 minutes, until it brown. Remove from the oven, wait a few minutes to grant and serve hot.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
