2 Easy Ways To Make Lasagna

Check out two easy and extremely versatile ways to make lasagna below. Dare to try these recipes!

Making lasagna is much easier than you might think. Many think that it is a dish that requires a great methodology when in reality, it is something very simple to cook.

Lasagna is a dish of Italian origin that quickly became popular around the world. It consists of several layers of semolina and dry wheat, interspersed with a filling and covered with mozzarella cheese and bechamel sauce.

The time has come for you to learn how to prepare lasagna in a simple and easy way. And remember that once you master these techniques, you can experiment and develop your cooking skills.

Easy ways to prepare lasagna

1. Vegetable lasagna

If you don’t have a lot of experience in the kitchen, but want to start making lasagna yourself, this recipe is better to go with vegetables. This way you can learn well how to prepare the different ingredients as well as know the cooking times.

The vegetables, in this recipe, are a little easier to prepare than the meat. Hence, it is a good option for beginners. Once the technique is mastered, portions of meat (white or red, depending on your preference) can be incorporated into this recipe.

Ingredients

• 2 small cups of chopped mushrooms (175 g)
• A pinch of pepper and a few sprigs of oregano
• ½ medium cup of low fat cheese (95 g)
• 8 pre-cooked lasagna sheets (250 g)
• 1 tablespoon of olive oil (45 ml)
• 4 large cups of spinach (600 g)
• 1 tomato, cut into julienne (85 g)
• 3 cloves of ground garlic (15 g)
• ½ cup of zucchini (50 g)
• 1 medium onion (45 g)
• 1 tablespoon of salt (45 g)

Preparation

• Preheat a pan with a little olive oil over low heat.
• First add the zucchini with a pinch of salt and pepper.
• Cook over low heat for 5 minutes.
• Add the onion and repeat the procedure.
• Then add the rest of the vegetables (put the mushrooms and garlic last).
• On the other hand, cook the spinach in a saucepan with boiling water and salt over high heat, for two minutes.
• Place the lasagna sheets in a container (preferably glass).
• Remove the vegetables from the heat.
• The tomato sauce should not be mixed with the vegetable garnish, nor with the mozzarella. These go in layers, one on top of the other, in the following order: a layer of dough, a layer of stuffing (vegetables, cheese, tomato sauce) and a layer of bechamel sauce.
• Bake at an exact temperature of 180º C for 20 or 25 minutes.
• Let sit for about 5 minutes; it’s ready, enjoy!

2. Traditional lasagna

It is also necessary to learn the traditional way of preparing lasagna. Not only to take advantage of it but to dive into the roots of the different variations that exist today of this recipe.

The garnish, whether it’s ground beef or chicken, is key. Pay attention to the ingredients and the quantities, which we present to you below.

Ingredients

• ½ tablespoon of olive oil (50 ml)
• 2 ½ cups of béchamel sauce (275 ml)
• 3 cups of mozzarella cheese (400 g)
• 2 cups of tomato sauce (250 ml)
• Lasagna pasta (400 g)
• 1 cup of tomato paste (115 ml)
• 1 tablespoon of pepper (45 g)
• Ground beef (500 g)
• ½ tablespoon of salt (30 g)
• ½ onion (50 g)
• Worcestershire sauce

Preparation

• Prepare the ground beef in a medium saucepan over low heat with salt, pepper, a little English sauce, onion, tomato paste and green peppers for about 20 minutes until it is well cooked.
• While cooking, prepare a mold in which you will place the lasagna.
• Once the filling is complete, repeat the following operations: layer of pasta, garnish, sauce.
• Gradually distribute the mozzarella cheese and the béchamel sauce.
• Repeat the process until you cover the entire surface of the mold.
• Put in the oven at 180º C for 25 minutes.
• When finished cooking, let stand for five minutes before serving.

As you may have noticed, making lasagna is not that complicated. The key is to be careful and dare to take the first step.

On the other hand, don’t be afraid to replace the meat with tuna or use non-traditional pasta (made with spinach instead of flour, for example), it will make the dish less monotonous and the nutritional contribution will increase.