10 lasagna that are not classic lasagna – Italian Cuisine

Lovers of lasagna, this article is dedicated to you! If lasagna is your favorite first course and if you love it in all versions and not only the classic one, then we have bread for your teeth … or rather pasta!

We offer 10 very tasty and not too complicated recipes to bring to the table the typical Sunday dish in the family, but in a totally unusual and innovative way.
Lasagne with vegetables, with fish, in a light and vegetarian version, but why not also desserts.
Forget, however, the ingredients of the classic lasagna because we are going to offer you very original and curious ideas that will amaze you!

Choose the lasagna you like best and put yourself to the test right away. Just remember not to commit one of the ten classic mistakes.

Here are our 10 proposals

Polenta lasagna

Who said that to make lasagna we have to use the egg dough? In this recipe the layers are made of polenta, sauce and cheese. Prepare the polenta and then spread it on a large baking sheet to let it cool. It must be quite thin. Cut it into several equal parts based on the size of the dish you will use for the lasagna and make the layers alternating between polenta, tomato sauce, mozzarella, parmesan and basil. You can also add other meats and cheeses. Bake at 200 degrees for 15-20 minutes.

Savoy cabbage

Also in this case the main element is not pasta. We use cabbage leaves for a lighter result and a very different taste. Once blanched we alternate them in a buttered casserole with béchamel and other cheeses, and the sauce we prefer. We recommend the combination with potatoes and sausage.

Lasagne without bechamel

Who does not like the bechamel which is fundamental in the classic recipe, can calmly replace it by blending robiola or ricotta with a little milk. For a vegan version, instead, toast 35 grams of whole wheat flour with 35 grams of extra virgin olive oil and then add 500 ml of soy or rice milk. Season with salt and nutmeg and you will not notice the difference.

Carasau bread lasagna

Carasau bread is an excellent alternative to lasagna puff pastry because it does not need to be cooked and it softens in an instant. You can wet it with broth or even plain water and alternate it inside a baking dish with what you want. We suggest a filling of vegetables sautéed in a pan and cream cheese like squacquerone. Bake for 20 minutes at 200 °.

Lasagna without cooking

Raw cuisine is the fashion of the moment. The principle is that nothing should be cooked. In fact, these lasagne are prepared by alternating layers of raw courgettes thinly cut with a mandolina, with dried tomato pesto, chopped almonds, walnuts and cashews and a cream made with vegetable cream seasoned with salt and lemon juice. To try!

Lasagna in a pan

A recipe dedicated to all students comes out that often they don't have an oven at home. Just prepare a simple tomato sauce and then alternate it with layers of fresh pasta for lasagna inside a normal pan, adding between one layer and the other mozzarella, parmesan and oregano. Cook everything with the lid for about 20 minutes over medium heat. The pasta should not be boiled previously, but it will be cooked directly in the sauce.

Spicy fish lasagna

This lasagna has in particular the very spicy taste given by curry and turmeric. The procedure is the classic one. Layers of pasta alternate with the sauce that is based on salmon and cod. The fish must first be cooked in a pan with the thinly sliced leek, a light seed oil and a knob of butter. It is seasoned with salt, turmeric and curry and is lengthened with fresh cream and coconut milk (only for lovers of ethnic cuisine). Cook everything in the oven at 200 ° for 20 minutes.

Vegan lasagna

For this recipe you have to prepare a pasta without eggs, only with milled semolina flour and water. In the dressing you cannot add cheese and sauces other than the vegan béchamel we have already talked about and to give a little taste and replace the Parmesan add chopped cashews.

Sweet lasagna with cream

Who said that lasagna must necessarily be salted? We also prepare sweets, alternating with classic pasta for custard lasagne and pitted sour cherries. We bake everything in the oven for about 15 minutes at 200 ° and then serve with cream and chocolate chips.

Apple lasagna

This is nothing but a sprawling strudel. Just cut the puff pastry into squares and cook it sprinkled with icing sugar for a few minutes in the oven at 180 °. Then alternate these sheets of crumbly pasta with diced apples sautéed in a pan with butter, sugar, grated lemon lorice and lots of cinnamon. Complete with a handful of toasted pine nuts.

from tomato to ginger to lemon – Italian Cuisine

Fried, baked or raw: all the ways to enjoy this delicate fish rich in omega 3

Cod is a very delicate fish, with white and not very fatty meats. It is mainly fished in the Northern European Seas: the Norwegian one is famous, treated and preserved with the drying method. Rich in Omega 3 acids it is perfect to keep bad cholesterol at bay and to reduce the risk of thrombotic events. From his liver is obtained cod liver oil, used as a remedy against rickets and for the proper functioning of the thyroid. In the kitchen it is used in many preparations. We will suggest ten.

Cod fritters

A delicious finger food perfect for an informal dinner with friends or for a buffet. Boil the cod fillets in water with a bay leaf and a pinch of salt for a few minutes. When they are soft, let them cool in the water. Drain, chop finely and set aside. In a bowl, place the flour, 1/2 teaspoon baking powder, a chopped onion, a clove of chopped garlic, chives, 2 egg yolks and a tablespoon of water. Whisk the egg whites until stiff and add them to the dough, together with the finely chopped cod and the hot pepper. Heat some oil in a frying pan and make some meatballs with a spoon that you will slide into the hot oil. Fry the pancakes until they are golden brown. Drain, dry with absorbent paper and serve with thinly sliced lemon slices.

Cod pate

Take the same amount of fish and fresh white beans. Cook these in boiling salted water with an onion and a few cloves. Separately, cook the cod fillets wrapped in lettuce leaves in a steamer for ten minutes. When the fish is cooked, let it cool and then crumble it coarsely with your hands, being careful to remove all the bones. Meanwhile drain the beans, remove the onion and cloves and put them in the mixer with the fish, 2 tablespoons of liquid cream, a drizzle of extra virgin olive oil and whisk lightly, until the mixture will not have an uneven consistency. Pour everything into a bowl, add chopped chives, sprinkle with black pepper and spread the cod cream on toasted black bread croutons.

Crispy puff pastries

These puff pastries can be served as an aperitif or as finger food even in a standing dinner. Cut from the pastry dough into small disks, prick them with a fork, place them on a baking sheet greased with oil, cook them for ten minutes in the oven at 180. Let them cool and in the meantime cook the cod fillets wrapped in lettuce leaves in a steamer with in the water a few drops of lemon and a teaspoon of balsamic vinegar. When the cod is cooked, crumble it and set it aside. Prepare a vinaigrette with a tablespoon of extra virgin olive oil, one of balsamic vinegar, salt and pepper. Put a few drops of seasoning on top of each pastry and then add a teaspoon of cod. Garnish with chopped parsley and serve.

Natural cod

To prepare this dish you will need a whole fish of medium size. Clean it and wrap it in a cloth. Place it in a fishmonger with water over it. Bring to a boil and froth from time to time. Continue cooking on a softer fire for ten minutes. Keep the fish soaked in water until just before serving. Bring it to the table clean and accompanied with a tomato and basil sauce which you will prepare by slicing the tomatoes blanched for a few minutes in boiling water and peeled. Let them marinate for half an hour with a little oil and a tablespoon of balsamic vinegar. Separately whisk some basil leaves with oil and salt, add the tomatoes and serve the creamy sauce with the fish.

Crispy cod

A second dish with a very particular flavor. First cut two lemons into slices, place them on a baking sheet covered with baking paper, sprinkle them with sugar, a pinch of salt and a drizzle of oil. Let the lemon slices cook for 2 hours at 100 °. Arrange the cod fillets on a baking sheet where you have previously placed the confit lemon slices and a sliced onion. Sprinkle the fish with a glass of white wine in which you have melted the saffron pistils, lemon juice and a drizzle of extra virgin olive oil. Cook the cod in the oven for 30 minutes at 180 °. When it is ready, serve it with the cooking sauce and a fresh spinach salad.

Baked with onion mousse

Second fast and easy to make. Arrange the cod fillets on an oil-foiled sheet of aluminum foil, close them and cook them in a hot oven for 5 minutes. Meanwhile, brown a thinly sliced white onion in a knob of butter and a tablespoon of water. When the onion is golden, whisk it and serve it over the fish fillets.

Crunchy glasses

An appetizer that can become even a second. Flour the slices of cod and fry them in a pan with extra virgin olive oil. When they are golden dry them with absorbent paper. In a separate bowl, sauté half-cut tomatoes in a little oil with a clove of garlic and oregano. In a saucepan, sauté a clove of garlic in a drizzle of oil, add chopped taralli and toast. Make the glasses with the golden cod, the tomato slices and finish with a spoon of garlic taralli.

With ginger sauce

Get some cod slices of about 200 g each. Blanch them on one side for only 3 minutes in a pan with a drizzle of extra virgin olive oil, to form a crispy crust. Then lower the heat, cover and cook for another 3 minutes. Add salt and serve with a ginger sauce that you have prepared by heating cream in a pan, the chopped ginger and a clove of garlic. Boil for about ten minutes, strain, season with salt and serve the cream with the crispy fish.

In a pot with the potatoes

A traditional Venetian recipe, perfect for a family Sunday lunch. In a saucepan with a drizzle of oil put the sliced potatoes, the onion, chopped herbs such as thyme, bay leaves and marjoram and cook for 5 minutes on a high heat. Add two glasses of water and cook for another 10 minutes. Add the fish, add salt, cover and cook for five minutes. Serve the cod with steaming potatoes.

Codfish balls

These meatballs are perfect with a chickpea cream made by blending the boiled vegetables with a tablespoon of lemon juice and one of oil. Dice the cod, season with oil, the juice and peel of a lemon, some desalted capers and toasted and coarsely chopped pine nuts. Let it marinate, covered, for a whole night. Then drain the cod, put some meatballs in your hands, place them on a saucer where you have spread the chickpea cream and serve.

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The wine of the week: Suvereto Coldipietrerosse 2015 Bulichella – Italian Cuisine

From Japan to Italy for love. Of a woman, of design and a somewhat magical place. That before being a cellar, is a place of the soul, where it is good to spend a weekend

It was 1960, when the young Hideyuki Miyakawa took the lead to go around the world on a motorcycle, together with a friend. They left from their city Maebashi, not far from Tokyo, they crossed India, Pakistan and Europe, until they arrived in Rome. Here, his friend's journey is interrupted due to force majeure (he falls in love), while Hideyuki reaches Turin to visit the Motor Show. Also for him comes a stroke of lightning, when he meets Maria Luisa Bassano, a young student passionate about the Rising Sun. The two marry two years later and settle in Turin. Hideyuki starts working in the sector that will make him famous, founding Italian Design with Giugiaro and Mantovani, a partnership that will lead him to collaborate with all the car manufacturers in the world; it was he, for example, who imported the first Hyundai car and the first Suzuki motorcycle to Italy. He has so many anecdotes to tell that, when we meet, he invites me to browse through a couple of large photo albums; next to the family portraits, the most important men of the last century parade. It is not for nothing that Japan has included it in the local Hall of fame for its important contribution to the automotive world and the Italian Republic has named it the Grand Officer.

How does it come to the world of wine? Still for love. With his wife he has four children, three others decide to adopt them and they would like for them a different life, in contact with nature and full of friendships. Together with three other families they are looking for a place in the countryside, where they can all live together, and find it in Tuscany, in Suvereto; Bulichella is a large farm, surrounded by vineyards, where there is space for everyone. They live together for about fifteen years, then the property is taken over by the Miyakawa who transform it into a retreat for those who need to spend a relaxing weekend away from it all. 42 hectares of land are part of the farm, of which 14 are vineyards, with vermentino and sangiovese, produced alongside the international varieties that grow well in this corner of the Maremma near the sea.

The most representative wine of Bulichella is Coldipietrerosse, whose production from the 2015 vintage makes use of the advice of the famous oenologist Luca D’Attoma. Produced with a mix of international vines –50% cabernet sauvignon, 35% merlot and 15% petit verdot–, it is a powerful wine, with intense aromas of dark fruits and sweet spices; when tasted, it combines the important structure with good drinkability, with a long chocolate finish, refreshed with balsamic notes. If you are in the area, try it with the hearty wild boar recipes.

Why now: it is a perfect wine for the coming autumn recipes.

As did: the maceration of 20-25 days takes place in steel, then refines for 18-20 months in barrique, at 70% of first pass.

To combine with: it is perfect with large red meats, game, roasts and braised meats. Also good with long aged cheeses.

Serve it at: 18 ° C.

Price: 45 euros.

bulichella.it

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