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Lasagna with vegetable sauce with smoked sauce and smoked cheese – Italian Cuisine

1 pack of lasagna dough
3 carrots
3 courgettes
1 pepper
1 large aubergine
1 package of Mutti datterini sauce
2 tablespoons of vinegar
1 teaspoon of sugar
1 smoked scamorza
1 liter of bechamelle
40 g of Parmesan cheese
1 clove of garlic
1 bay leaf
a pinch of curry
extra virgin olive oil q.b.
Salt to taste.


On a cutting board, cut the vegetables into small cubes. In a non-stick pan, put generous extra virgin olive oil, bay leaf, curry and garlic clove and cook for a few minutes.
Dip the vegetables, salt and cook for about 40 minutes. Add the vinegar mixed with sugar and let it evaporate.

Add Datterini Mutti sauce and cook for 10 minutes. Blanch the lasagna sheets. Cut the scamorza into thin slices and compose the lasagna.

In a single-portion oven mold put a sheet of pasta, béchamel sauce, vegetable ragout and a slice of scamorza cheese. Alternate layers and finish with béchamel, ragù and parmesan.

Bake at 180 degrees for about 35 minutes.

Neapolitan Carnival Lasagna – Italian Cuisine – Italian Cuisine

During the festival of overthrowing the conventions par excellence, the popular cuisine elaborated this complex and rich dish of meat. Just like that of the tables of the "lords". The secret? Ragù, meatballs, brains and …

There paternity of the lasagna, like that of ragout, is a centuries-old battleground between Naples is Bologna. Although in both cases it is very different recipes, on which, however, seems to glimpse, as a historicity, the primacy of Neapolitan recipes. This is even more true for the lasagna, which in Naples also have a period of election: the Carnival. Here then are the Neapolitan carnival lasagne. A type of lasagna even richer, in which the popular cuisine he tried to overthrow hierarchies and stereotypes, as in any self-respecting Carnival: the recipe elaborate and rich in meatwe can do it for once.

When the metropolis were not there

In this dish it seems to breathe the authentic spirit of this city that, as noted by the journalist and gastronomist Luciano Pignataro, for centuries it has had a unique role in Europe: metropolis when other cities did not exist (until the eighteenth century Naples was the largest city in Europe, in the Middle Ages it was Palermo), city from the soul popular when the rest of Italy dominates the middle class, Naples has always been the city of excesses. Misery and nobility, simplicity and baroque tastes: everything is so mixed that the carnival outburst, typical of the most hierarchical societies (Rome and Venice, just to stay in Italy) where, for one day, everything is reversed, in Naples it was not rooted as elsewhere. Except for the Carnival lasagna, in fact.

In the only pork sauce

For the preparation of the Carnival lasagna we need some egg pasta sheets, possibly come on curled outlines. For what concern ragout, we resort to the classic Neapolitan recipe, but generally with the use of only meat from pig, also considering the time of year (the slaughtering of pigs, traditionally, took place at Christmas to last until the first half of January). So based on Neapolitan chops, "tracchiulelle" and rind. And above all with the presence of the cervellatine, le sausages long and thin Neapolitans worked with a knife tip. Beef is used for the preparation of another ingredient, i.e. meatballs: these, once prepared (with breadcrumbs, pecorino cheese, garlic, salt, pepper and parsley) should be fried and then left to soften in the meat sauce. The quadror ricotta of sheep, mozzarella (fiordilatte), hard-boiled eggs, parmesan and caciocavallo. Although there are no shortage of versions in which the salami. Neapolitan, of course.

Browse total or area

In a baking dish greased with extra virgin olive oil, the first is inserted layer of dough which then covers with the sauce, being careful in carefully arranging the pieces of meatballs and brains. Then it will be the turn of ricotta, other cheeses and hard-boiled eggs. And so on, layer by layer, until the ingredients run out. The distribution of ingredients can be performed in a way uniform on each layer, or you can use "areas", Always different on each sheet. Each family then has its own recipe. On which, even at Carnival, do not mess around.

Spaghetti Squash Sausage Lasagna Boats

If you’re craving something decadent and delicious without overdoing the calories, you’ll love these delicious spaghetti squash boats filled with everything you love about lasagna – chicken sausage, tomato sauce, ricotta, parmesan and mozzarella cheese.

I even used whole milk mozzarella cheese because I wanted it to melt nice, I just used it in moderation. The whole thing is way under 300 calories and 8 points plus if you’re on Weight Watchers, and it’s filling! It’s also gluten free – if you prefer to use part-skim mozzarella, the WW Points would be 7 pp.

Spaghetti squash when cooked has a lot of liquid, so I find it helpful to place it in a colander over paper towels to help get red of the excess moisture and it works perfectly.

You can prep this ahead of time, then put it on the oven just before you’re ready to bake. If you happen to only find large spaghetti squash, you can place the mixture in a 9×9 baking dish instead of the shells. Enjoy!!

Spaghetti Squash Sausage Lasagna Boats
Servings: 6 • Size: 1 boat • Old Points: 7 pts • Points+: 8 pts
Calories: 246 • Fat: 13 g • Protein: 17 g • Carb: 17 g • Fiber: 2 g • Sugar: 7 g
Sodium: 701 mg • Cholesterol: 71 mg


  • 3 small to medium spaghetti squash (about 5 cups cooked)
  • salt and fresh pepper, to taste
  • 1/3 cup part skim ricotta cheese
  • 2 tbsp grated parmesan cheese
  • 1 tbsp chopped parsley (or basil)
  • 3/4 cup whole milk shredded mozzarella cheese

For the sauce:

  • 1 tsp olive oil
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 14 oz Italian chicken sausage
  • 14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso) 
  • salt and fresh pepper, to taste
  • 2 tbsp chopped basil


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. 
If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.

In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.

In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.

When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.

When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.

Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese.

Bake in the oven for 20 – 30 minutes or until everything is hot and the cheese is melted.