Lasagna derives from the Greek word “laganon '', the first form of pasta consumed. It is during the Middle ages in Naples that the what known as the traditional Italian lasagna was created.
Nutritional facts
Lasagna is a main dish that provides carbs, fat and protein. Having a portion of lasagna with a vegetable side will ensure a tasty, balanced and complete dish.
Lasagna is adaptable to all types of diets: are you vegetarian? Use quorn instead of mince or just go for a white vegetarian mushroom version. What about if you are vegan? Just add oil rather than butter in your besciamella and use an alternative milk – the flavour will be amazing anyway, the secret of is the nutmeg!
Classic Lasagna Bolognese
Utensils
- Non-Stick Loaf Tin Measuring Spoon
- Whisk
- Sieve
- Everything you need is in the Student Baking Pack
Ingredients
- Dried or fresh lasagna sheets
- Parmesan
- Besciamella sauce
- Bolognese sauce
Directions
- Only if you are using dried lasagna sheets: place the sheets on a container put a bit of oil, cover the pasta with hot water and leave to soak for 5-8 minutes to pre-cooked them
- Preheat oven to 200 C*.
- Take your Non-Stick Loaf Tin and start with the layers: pre cooked pasta/ fresh pasta sheets then besciamella, bolognese sauce, parmesan and just keep going! Skip to the bottom for how to make the sauces from scratch.
- Place into oven and bake for 25 minutes.
Mushroom and Bacon Lasagna
Utensils
- Non-Stick Loaf Tin
- Measuring Spoon
- Whisk
- Sieve
Ingredients
- Dried or fresh lasagna sheets
- Parmesan
- Besciamella sauce
- Mushrooms
- ·Bacon (optional)
- 50 gr of Cheddar or vegan alternative
Directions
- Only if you are using dried lasagna sheets: place the sheets on a container put a bit of oil, cover the pasta with hot water and leave to soak for 5-8 minutes to pre cooked them.
- Preheat oven to 200 C*.
- If you are doing your besciamella follow this recipe.
- In case you already have the besciamella follow the next steps.
- Take a Non-Stick Baking Tray put baking paper and lay your bacon
- Put in the oven for 10 minutes.
- Now, blend the raw mushrooms to have nice and small pieces and once done put them in a pan with half glass of water and a bit of salt; cover the pan with a lid and let cook until the mushrooms are soft.
- Take the bacon or alternative bacon out from the oven and cut it into small pieces.
- Now you are ready to start doing the layers on your loaf baking tray: lasagna sheets, besciamella, cooked mushroom, bacon, a sprinkle of parmesan and some cheddar and now just keep going!
- Place the lasagna into the oven and after 25 minutes it will be ready.
Mono Portions Pesto and Spinach Lasagna
Utensils
- Muffin Tray
- Measuring Spoon
- Wisk
- Sieve
Ingredients
- Dried or fresh lasagna sheets
- Parmesan
- Besciamella sauce
- 1 Mozzarella
- Pesto
- Baby spinach
Directions
- Only if you are using dried lasagna sheets: place the sheets on a container put a bit of oil, cover the pasta with hot water and leave to soak for 5-8 minutes to pre-cooked them.
- Take your lasagna sheets and cut in three parts to nicely fit in the muffin tray.
- If you are doing your besciamella follow this recipe and if you want to also do the pesto, follow this other recipe.
- In case you already have the pesto and the besciamella follow the next steps.
- Preheat oven to 200 C*.
- Start doing the layers: lasagna sheets, one teaspoon of besciamella and one of pesto, a small piece of mozzarella, small butch of baby spinach and do the same another time.
- Place into oven and bake for 25 minutes.
How to make the Besciamella/bechamel sauce from scratch?
Ingredients
- 1l any milk or alternative
- 7 blue scoops (15ml one) of any flour
- 3 blue scoops (15ml one) of oil scoops
- Salt
- Nutmeg
Directions
- Bring to boil 1 l of milk
- To avoid lumps of flour add it through a sieve and whisk well.
- Add 7 scoops of flour
- Add the 3 scoops of oil, nutmeg, and salt to taste
- Keep string until the sauce is thicker.
How to make the Bolognese sauce?
Ingredients
- Preferred meat mince or vegetarian/vegan mince alternative
- Tomato sauce
- Oil
- Salt
Directions
- Put in a pot your mince or alternative quorn
- Add salt and olive oil
- Put a lid on your pot and cook for 10-15 minutes
How to make Homemade Pesto?
Ingredients
- 50 gr Basil
- 50 gr Parmesan
- 50 gr any grounded nuts
- 20 gr Olive oil
Directions
- Take the basil leaves, add the parmesan, the grounded nuts and the olive oil.
- Blend gently all together – do not over blend this will make your pesto acid and bitter.
