Tomato lasagna

Difficulty: easy

Preparation Time: 40 min.

Cooking Time: 45 min.

Portions: 6 portions.


Tomato lasagna is a vegetarian variant of the classic Bolognese lasagna. The recipe is easy and consists of layers of tomato sauce, béchamel and mozzarella: substantial and tasty, it is perfect for Sunday lunch or for a special occasion.


Ingredients

  • 300 g of semolina sheets for lasagna

  • 450 g of tomato puree

  • 3 mozzarella

  • 500 ml of bechamel

  • 1 clove of garlic

  • fresh basil

  • extra virgin olive oil

  • salt

  • pepper


Tomato lasagna is a vegetarian recipe, a variant without the meat sauce of the more classic Bolognese lasagna. An equally substantial and delicious first course or single course, perfect for Sunday lunch and to bring to the table for a special occasion.


These vegetarian lasagna are not complicated to prepare, on the contrary, the recipe is easy and within everyone's reach: it consists of layers of semolina pasta sheets, therefore without eggs, (but you can also use egg pasta sheets) , tomato sauce, bechamel and mozzarella. A few leaves of fresh basil to flavor and the dish is ready.


You can also use a milk-free béchamel to make them lighter. The result will always be a rich, fragrant and stringy lasagna, to be included in our 20 lasagna idioms: the classic recipes and the more alternative ones.


Preparation


Phase 1


To make the tomato lasagna, start with the preparation of the sauce. Heat the oil in a saucepan and sauté the garlic clove with some basil leaves. After a few minutes add the tomato puree, seasoning it with salt and pepper, and let it thicken. Then cut the mozzarella into slices and drain them on a tightly meshed sieve so that they lose some of their whey.


Phase 2


Quickly blanch the pasta sheets in boiling salted water. Spread them on a clean cloth and pat them gently to cool and dry. Meanwhile, prepare the béchamel and let it cool for a couple of minutes.


Phase 3


Now you can start composing the lasagna. In an ovenproof dish (ours is 30x20 cm) spread a few tablespoons of tomato sauce on the bottom. Then arrange a layer of pasta sheets covering the entire surface, continue with a few tablespoons of sauce and then with others of bechamel.


Phase 4


Add the slices of mozzarella and add some fresh basil leaves. Continue in this way alternating layers of pasta, sauce, béchamel, mozzarella and basil until the last step, where you will end with: layer of pasta, béchamel spread all over the surface, a few tablespoons of sauce and slices of mozzarella. Complete with a sprinkling of pepper and a drizzle of extra virgin olive oil.


Phase 5


Bake in a preheated oven at 180 degrees for 15-20 minutes. Remove the tomato lasagna from the oven and let it settle for 5 minutes before serving.


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