First of all, prepare the Bolognese sauce: fry the chopped herbs (onion, carrot, celery) with a little oil, then add the minced meat and add the wine. Add also the puree, salt and cook over low heat for 45 minutes.
Meanwhile boil the potatoes for about 35 minutes, drain and peel them.
Crush the potatoes and let them cool, then prepare the béchamel. Put the flour, eggs and salt in a bowl, then add the potatoes and knead until you get a homogeneous dough.
Roll out the dough into a thin sheet, about half a cm, then make rectangles, as if you were making normal lasagna. Cover with a clean cloth, so as not to let them dry too much.
Then start assembling the potato lasagna. Grease the bottom and sides of a baking dish with a little oil and add the first layer of lasagna. Season with béchamel, ragù, mozzarella and a little Parmesan and pass to the second layer.
Continue to compose layers until all the ingredients are used up, then finish with potato puff, béchamel and plenty of Parmesan. Cook for about 25 minutes or until golden brown in a convection oven preheated to 200 ° C for about 25-30 minutes.
The potato lasagna is ready, let it cool slightly and serve.
The stuffing with seafood, the fish ragout and the stuffing with shrimp will make this traditional dish different and even more delicious
Bring the perfumeofsea in the kitchen even when they prepare delicious lasagna you can. And the fantasy on how to do not miss: here are some tips for cooking excellent fish lasagna to combine, of course, with a good bottle of White wine.
Lasagne with seafood
The seafood lasagna represent a first of fish tasty and ideal for an important dinner. To make a good impression with the guests, brown a clove of garlic in a pangarlic with dellextra virgin olive oil. Add some parsley chopped and then add 300 grams of clams and 300 of shrimp tails. Continue to cook for about 20 minutes and, after having wet everything with del wine to evaporate, and remove the clams from the pan. We must shell them and then put them back to cook. At this point 200 ml of bechamel and a spoonful of tomato concentrate. Cook for another few minutes and then remove everything from the heat. 300 grams of are slightly heated in salted waterpuff pastry for lasagna a little at a time, to avoid sticking, and prepare the pan by adding all the ingredients. First a layer of pasta, then one of seafood sauce with béchamel. When all the layers are composed, place the pan in the oven at 200 degrees for about 35 minutes.
Lasagne with fish ragù
To prepare delicious lasagna with mixed fish sauce we must first start from fried, withering in theolive oil a slice ofgarlic, a celery, a onion it's a carrot previously chopped. In the saucepan are added 100 grams of frogfisherwoman (but the monkfish) is one redfish cut into cubes. Blend everything with a bit of wineWhite, to evaporate, and then add 200 grams of pastof tomato. After letting it cook over a low heat for a maximum of ten minutes, add 150 grams of shrimps is shrimp already shelled and chopped, adjust all of salt and then start with the preparation of the pan, but not before having slightly boiled the puff pastry (300 grams) and to have mixed with 250 ml of bechamel the mixed fish kept aside. A layer of lasagna, one of seasoning and then in the oven at 180 degrees for half an hour.
Shrimp lasagna with many variations
After slipping 400 grams of shrimps, prepares the fried with a onion media, one carrot and a piece of celery chopped and then add 500 grams of tomatoes cut into small pieces. The shrimps and let everyone cook for about twenty minutes. Meanwhile, after slightly boiling 300 grams of lasagna in salted water, the pan is prepared in layers, alternating the pasta with shrimp and tomato sauce mixed with 100 ml of bechamel. You leave in the oven for 20 minutes at 200 degrees and therefore serves. For those who want to give a touch of fantasy and extra flavor to this recipe, we recommend adding an ingredient to the dressing pesto, artichokes, chilli pepper in pieces, salmon or zucchini according to your tastes.
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.
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