Baked lasagna they are one of the most cooked dishes of all time, a cult of tradition, whose recipe is handed down from mother to daughter. This happens because baked lasagna is not just a dish: it is the comfort food par excellence, the reason to get together at the table. The traditional version includes the filling made with meat sauce, but for a touch more, try to indulge yourself with seasonal cheeses and vegetables, such as pumpkin and artichokes.

Radicchio and smoked scamorza

Take a head of radicchio, clean it and cut it into strips. In a pan, brown a clove of garlic in a little oil and then add the cut radicchio. Let it dry for a few minutes and then set aside. Prepare a béchamel with 1 liter of milk, one and a half tablespoons of flour and 50 grams of butter. Mix the flour with the butter and then, always stirring, add the milk, salt and a little nutmeg. Let the cream thicken, then grease a pan and start composing the lasagna, alternating sheets of pasta, bechamel, radicchio and smoked scamorza cut into cubes. Finish with a sheet of pasta covered with grated Parmesan. Bake the pan at 180 ° and cook for 20-25 minutes, until you see a crust forming on the surface.

Pumpkin and porcini mushrooms

To prepare this filling, cook the peeled and chopped pumpkin in a pan with a little oil and a clove of garlic. When the garlic is golden, add a little water and cook for about 20 minutes, adding water if necessary. When the pumpkin is cooked, pass it to the mixer to obtain a homogeneous cream and add a little bechamel, so that the mixture is softer. Separately clean the mushrooms and slice them. Put them in a pan with oil and garlic and let them cook for about ten minutes. Salt them. In the meantime, butter a baking tray and roll out the sheets of pasta, alternating them with the pumpkin cream and mushrooms. Finish with the pasta and a sprinkling of grated Parmesan cheese. Bake at 180 degrees for 25 minutes and then serve.

Artichokes and brie

A perfect match, this with artichokes and brie cheese. To prepare the lasagna, clean the artichokes and leave them in a bowl with water and lemon until you cook them. Once all of them are cut, stew them for a few minutes in a pan with oil and a clove of garlic. Let them cook until they become soft. Salt them and add them to slices of brie. Add the béchamel to this mixture and then compose everything by alternating the sheets of pasta, the artichoke cream and brie, finishing with a layer of béchamel and a sprinkling of parmesan. Bake at 180 degrees and cook for 30 minutes.

Pistachio and mint pesto

For this version of the baked lasagna you can choose the common pesto, made of basil and pine nuts, or the version made with pistachios (unsalted and not toasted), pine nuts and fresh mint. The dish will have something fresher and more unusual. To prepare it, chop the pistachios and pine nuts in a mortar. Then add the fresh mint, grated Parmesan cheese and oil. Chop everything up. Mix well to prevent lumps from forming, season with salt and then make up the lasagna, alternating the sheets of pasta with the pesto. If the mixture is too thick, dilute it with a little warm water. If you like, you can add fiordilatte mozzarella cut into thin slices to the pesto. Finish with the pasta and a sprinkle of grated Parmesan and bake at 180 degrees for 25 minutes.

Leeks, smoked salmon and camembert

For this version of baked pasta, wash the leeks, remove the outer sheaths and cut away the greenest part. Make them into slices and then leave them to dry in a pan with extra virgin olive oil. Once ready, add salt and the leeks with the smoked salmon cut into strips. Start composing the lasagna: grease a baking tray and place a first layer of pasta. Add the leeks and salmon and top with the sliced ​​camembert. Alternate pasta and stuffing until the end. Bake at 180 degrees for 25 minutes and then serve.

This recipe has already been read 224 times!