Use and abuse different lasagna recipes to make your next meal even tastier. Imagine a boring day where you found lost lasagna in the back of the cupboard. Great, because you can use this ingredient in ways that are beyond its original purpose.
Already separate your favorite wine and, to know how to use lasagna in different recipes, take a look at the list that the Cooking Guide has separated for you!
Learn 5 different lasagna recipes
Chicken sofiatelli with pink sauce
Time: 1 hour
Performance: 8 servings
Difficulty: easy
ingredients
- 10 fresh lasagna noodles
- 3 cups of cooked and shredded chicken
- 1 pack of poultry seasoning powder
- 2 cups (tea) of Catupiry®
- Salt, pepper and chopped parsley to taste
- grated parmesan to sprinkle
Sauce
- 2 tablespoons of butter
- 1 grated onion
- 2 tablespoons of wheat flour
- 2 cups (tea) of milk
- 1/2 cup (tea) of tomato sauce
- Salt and black pepper to taste
Method of preparation
Boil the pasta in boiling water, drain it and spread it out on a clean, dry cloth. Let it dry. Mix the chicken, seasoning, and curd together. Season with salt, pepper and parsley. Cut each dough in half, forming 2 squares. On each square arrange a portion of chicken with the curd. Fold like a bag, folding the sides in the center and closing. Reserve.
For the sauce, melt the butter in a pan over medium heat and sauté the onion for 3 minutes. Sprinkle with flour and brown for 2 minutes. Add the milk and stir until it thickens. Add the tomato sauce and season with salt and pepper. In a large refractory, spread some sauce and arrange the stuffed squares of dough.
Ravioli with red sauce
Time: half past one
Performance: 4 servings
Difficulty: easy
ingredients
- 2 tablespoons of oil
- 1 tablespoon of minced garlic
- 20 chopped tomatoes
- Salt and black pepper to taste
- 1 pack of fresh lasagna (500 g)
- 2 cups of cottage cheese
- 2 cups mortadella (ground)
- 1 pack of grated Parmesan cheese (100 g)
Method of preparation
In a large pan, heat the oil and fry the garlic quickly. Add the tomato and sauté for a few minutes. Blend in a blender and return to the pan. Season with salt and cook over low heat with the lid on. Roll out the dough on a floured surface and help yourself with a rolling pin to dilute it a little. Cut circles with a cutter or coffee cups.
In a bowl, mix the ricotta with the mortadella and season with salt and pepper. Place a part of the filling in the center of each circle of dough and wet the edges with water. Place another dough on top and close by squeezing the edges with a fork. Cook in salted boiling water for 3 minutes or until the dough rises to the surface. Drain them with a slotted spoon and arrange them on a serving dish. Complete with the sauce and sprinkle with Parmesan before serving.
Rondelli di arucola with dried tomatoes
Time: 1 hour
Performance: 5 servings
Difficulty: easy
ingredients
- 1 pack of fresh lasagna (500 g)
- 350 g of sliced mozzarella
- 1 bunch of rocket, washed
- 200 g of dried tomato
- 1 cup (s) of grated Parmesan cheese
Sauce
- 3 tablespoons of butter
- 2 tablespoons of wheat flour
- 3 cups of milk (tea)
- 1 cup of grated provolone
- 1/2 cup crumbled gorgonzola
- 1/2 cup (s) of grated Parmesan cheese
- 1/2 cup (tea) of cream cheese
- 1 box of sour cream (200 g)
- Salt and grated nutmeg to taste
Method of preparation
For the sauce, heat a pan with butter over medium heat, sprinkle with flour and brown for 2 minutes, stirring. Gradually pour in the milk, stirring until it thickens. Add the provolone, gorgonzola, parmesan, ricotta, cream, salt, nutmeg and mix until melted and creamy. Turn off and book.
Open the lasagna and spread the mozzarella slices, the rocket leaves and the dried tomatoes on top. Roll up like Swiss rolls and cut into slices of about 4 cm. Place them, one next to the other, in a large refractory, cover with the sauce, sprinkle with Parmesan cheese and take to a preheated medium oven (180ºC) for 20 minutes. Remove from the oven and serve immediately.
Chicken and bacon cannelloni with lasagna
Time: half past one
Performance: 6 servings
Difficulty: easy
ingredients
- 1 pack of precooked lasagna (500 g)
Filling
- 1 chicken stock cube
- 150 g of minced bacon
- 1 chopped onion
- 1 minced clove of garlic
- 3 tablespoons of tomato sauce
- 100 g of grated mozzarella
- Salt, pepper and chopped parsley to taste
Sauce
- 1 tablespoon of olive oil or oil
- 1 minced clove of garlic
- 2 cans of tomato sauce (340 g each)
- 1 tablespoon of salt
- 1 pinch of sugar
- Fresh basil leaves to taste
- 1 can of sour cream (300 g)
- grated parmesan to sprinkle
- grated mozzarella for sprinkling
Method of preparation
For the filling, in a pressure cooker, over medium heat, place the chicken, cover with the water, chicken broth and cook for 15 minutes after it starts to sizzle. Turn off the heat and wait for the pressure to naturally release before opening the pot. Drain, let cool, chop the chicken and set aside.
In a skillet over medium heat, sauté the bacon in its own fat until it begins to brown. Add the onion, garlic and tomato paste. Turn off the heat, add the diced chicken and mix. Let it cool down. Add the mozzarella, season with salt, pepper, parsley and mix.
For the sauce, in a skillet, heat the olive oil or oil over medium heat and quickly sauté the garlic until golden brown. Add the tomato sauce, salt and sugar. Cook over low heat for 10 minutes. Turn off the heat, add the cream, basil and mix.
Spread a part of the filling on each dough and roll up like Swiss rolls. Pour a little sauce on the bottom of a refractory and arrange the cannelloni next to each other. Pour in the rest of the sauce and sprinkle with Parmesan and mozzarella. Cover with aluminum foil and bake in a preheated medium oven for 20 minutes or until golden brown. Remove from the oven and serve immediately.
Lasagna in the pan
Performance: 3 servings
Time: 30 minutes
Difficulty: easy
ingredients
- 3 tablespoons of oil
- 1/2 chopped onion
- 1 minced clove of garlic
- 1 chopped tomato
- 1 can of tomato sauce
- Salt and black pepper to taste
- 4 sheets of fresh lasagna
- 1 jar of cream cheese (200 g)
- 1/2 tin of sour cream (100 g)
- 250 g of sliced ham
- 300 g of sliced mozzarella
Method of preparation
Heat the oil in a skillet over medium heat and saute the onion and garlic until golden brown. Add the tomato, sauce, salt, pepper and cook for 5 minutes. Turn off and book. In a large non-stick pan, alternate layers of sauce, pasta, curd mixed with sour cream, ham and cheese. Repeat the layers, finishing with the cheese. Place on low heat with the lid on for 7 minutes or until the pasta is cooked and the cheese has melted. Remove from the oven and serve in a pan.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
