Find out how to make different flavors of lasagna for lunch with these delicious and delicious recipes.
If there’s a perfect dish for that more elaborate Saturday or Sunday lunch, it’s lasagna. This is because, this so tasty pasta everyone likes and it is so easy to do, despite the assembly. So how about having a delicious lasagna for lunch today? Check out these recipes we’ve separated:
Bolognese lasagna and 4 cheeses
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients:
- 3 cups of grated mozzarella
- 1 cup of grated provolone
- 1 cup (s) of cream cheese
- 1 pack of pre-cooked lasagna (500 g)
- 1 cup (s) of grated Parmesan cheese
Sauce:
- 2 tablespoons of oil
- 1 minced clove of garlic
- 1 chopped onion
- 400 g of minced meat
- 3 chopped tomatoes
- 2 cans of tomato sauce
- Salt and chopped parsley to taste
Method of preparation:
For the sauce, heat the oil in a skillet over medium heat and saute the garlic, onion and meat until golden brown. Add the tomato and sauté for 2 minutes. Add the tomato sauce, season with salt, parsley and cook for 10 minutes, stirring. Reserve.
In a bowl, mix the mozzarella, provolone and cream cheese. In a medium refractory, alternate layers of sauce, pasta, gravy and cheese mixture, finishing with the sauce. Sprinkle with grated Parmesan and bake in a preheated medium oven for 30 minutes or until golden and golden brown. Remove from the oven and serve then decorated to taste.
Lasagna Broccoli And Spinach
Time: 1h30 (+ 10min of rest)
Performance: 6 servings
Difficulty: easy
Ingredients:
- 5 tablespoons of butter
- 3 tablespoons of wheat flour
- 1.2 liters of milk
- 1 can of sour cream
- Salt, pepper and grated nutmeg to taste
- 1 cup of broccoli bouquet
- 1 cup diced carrots
- 1 cup (tea) of chopped palm hearts
- 1 bunch of boiled, squeezed and chopped spinach
- 1 pack of precooked lasagna (500 g)
- 3 cups of grated mozzarella
- 5 tablespoons of grated Parmesan cheese for sprinkling
Method of preparation:
Melt 4 tablespoons of butter in a saucepan over medium heat. Sprinkle with flour and fry for 3 minutes. Gradually pour in the milk, stirring until it thickens. Remove from the heat, add the cream and season with salt, pepper and nutmeg. Reserve. Over medium heat, melt the rest of the butter in a pan, add the broccoli, carrots and sauté for 3 minutes.
Add the hearts of palm, spinach and sauté for another 2 minutes. Season with salt and pepper. In a large refractory, alternate layers of sauce, pasta, anchovy sauce, stir-fried and mozzarella, finishing with pasta and sauce. Sprinkle with Parmesan cheese and bake in a preheated oven for 40 minutes. Remove from the oven, let it rest for 10 minutes and serve.
Chicken lasagna with 4 cheeses
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1 pack of fresh lasagna (500 g)
- 300 g of sliced ​​mozzarella
- 1 cup (s) of grated Parmesan cheese
Sauce:
- 4 tablespoons of butter
- 1 chopped onion
- 3 tablespoons of wheat flour
- 4 cups of milk (tea)
- 1 cup of grated gorgonzola
- 1 cup (s) of grated provolone
- 1 cup cream (milk)
- Salt and nutmeg to taste
Stir-fried chicken:
- 2 tablespoons of butter
- 1 chopped onion
- 1 chicken breast, cooked and shredded
- 2 chopped tomatoes
- 1 can of drained peas
- Salt and chopped parsley to taste
Method of preparation:
For the sauce, heat a pan with the butter and sauté the onion until it wilts. Add the flour and fry quickly. Gradually add the milk, stirring until it thickens. Add the gorgonzola, provolone, cream, salt and nutmeg, mix well and turn off the heat. Reserve. For the stir-fried chicken, heat a skillet with butter and sauté the onion until golden brown.
Add the chicken, tomato, peas, salt and green smell and sauté for 3 minutes. Turn off and book. For assembly, in a refractory, make layers of sauce, pasta, chicken stew, sauce and sliced ​​mozzarella. Repeat the layers until you run out of ingredients that end up with the sauce. Sprinkle with Parmesan and bake in a preheated oven for 30 minutes. Remove from the oven and serve.
Chicken and eggplant lasagna
Time: 1h10
Performance: 6 servings
Difficulty: easy
Ingredients:
- 2 thinly sliced ​​eggplants
- Salt to taste
- 6 tablespoons of olive oil
- 4 thinly sliced ​​carrots
- 300 g of sliced ​​mozzarella
- 100 g of grated Parmesan cheese
Sauce:
- 2 tablespoons of oil
- 1 chopped onion
- 2 crushed cloves of garlic
- 1 chicken breast, cooked and shredded
- 1 chicken stock cube
- 2 chopped tomatoes
- 2 cans of tomato sauce
- Salt and chopped basil to taste
Method of preparation:
For the sauce, heat the oil in a skillet over medium heat and saute the onion and garlic until golden brown. Add the chicken, chicken stock, tomato, sauce, salt, basil and cook for 5 minutes. Turn off and book. Season the aubergines with salt. Heat the oil in a non-stick pan over medium heat and fry the eggplant slices until golden brown. Remove and reserve.
In a medium refractory, put some sauce and layer the eggplant, carrots, salsa and mozzarella, finishing with the sauce and mozzarella. Sprinkle with Parmesan and bake in a preheated oven for 20 minutes or until golden brown. Serve immediately.
Lasagna in the pan
Time: 30 minutes
Performance: 3 servings
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.
Potato lasagna with bechamel sauce
Time: 1h30 (+ 10min of rest)
Performance: 8 servings
Difficulty: easy
Ingredients:
- 600 g of potatoes
- Salt to taste
- 1 pack of pre-cooked lasagna (500 g)
- 200 g of sliced ​​ham
- 200 g of sliced ​​mozzarella
- 50 g of grated Parmesan cheese
White sauce:
- 3 tablespoons of butter
- 4 tablespoons of wheat flour
- 6 cups of milk (tea)
- 1 can of sour cream
- Salt, pepper and grated nutmeg to taste
Method of preparation:
Cook the potato in a pan with salted boiling water for 5 minutes, drain, pass through a potato masher, season with salt and set aside. For the sauce, in a pan over medium heat, melt the butter and fry the flour for 2 minutes, stirring. Gradually add the milk, stirring until it thickens.
Mix the cream, salt, pepper and nutmeg. In a medium refractory, alternate layers of gravy, pasta, mashed potatoes, ham and cheese, finishing with pasta and gravy. Sprinkle with Parmesan and bake in a preheated medium oven for 35 minutes or until golden brown. Remove from the oven, let it rest for 10 minutes and serve.
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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.
