Tag: lasagna

White lasagna with mushrooms, sausage and provola – Italian cuisine reinvented by Gordon Ramsay

White lasagna with mushrooms, sausage and provola



The white lasagna with mushrooms, sausage and provola they are a creamy first course, easy to prepare. This completely new version will not make you miss the classic Lasagna with meat sauce.

How to prepare white lasagna with mushrooms, sausage and provola

Preparing white lasagna with mushrooms, sausage and provola is very simple, the laziest can also use ready-made lasagne sheets and béchamel sauce.



the exclusive baked Befana lasagna – Italian cuisine reinvented by Gordon Ramsay

the exclusive baked Befana lasagna



The Baked Befana lasagna they represent a traditional culinary delight of Italian gastronomy, particularly celebrated during Christmas celebrations. This first festive dish stands out for its vegetarian recipe, which offers a balanced combination of flavors and textures. The origin of the recipe dates back to ancient Italian traditions, where the Befana, a benevolent old witch, brought gifts to children on the night of the Epiphany. She is a legendary figure who, with her enigmatic character and generosity, inspired a series of festive recipes, including Befana lasagne. From a gastronomic point of view, they represent a festive first course that combines simple but genuine ingredients. The basis of the preparation is made up of the classic sheets of egg pasta, alternating with a layer of bechamel, ricotta and spinach. This combination of ingredients offers a balance between sweetness and freshness, creating a synergy of flavors that satisfies the most demanding palate. Preparing baked Befana lasagna requires a certain attention to detail. After boiling the pasta sheets, they are alternated in a pan with layers of bechamel, ricotta and spinach. Once the layering is complete, the lasagna is baked at a temperature of 180°C for approximately 30-40 minutesuntil the surface is golden and crunchy. Finally, the baked Befana lasagna can be served directly from the pan, maintaining its integrity and showing the distinct layers of pasta and seasonings. Close the Christmas holidays in style and bring this delicious first course to the table.



Shrimp and pistachio lasagna – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Shrimp and pistachio lasagna - Recipe by Misya


First prepare the béchamel sauce: melt the butter in a saucepan, add the flour and mix, then add the already heated milk, then cook over a low heat, stirring constantly, until you obtain a thick but fluid sauce, then also add salt and walnuts. muscat.

Clean the prawns by removing the head, shell and casing (here is the guide on how to do it best).

Sauté the prawns in a non-stick pan with a little oil, blending them with the wine: a few minutes on high heat will be enough.

(If you have chosen to use lasagna that requires pre-cooking, first boil it in lightly salted boiling water, then drain it on a clean cloth.)
Assemble the lasagna: put a little bit of bechamel sauce on the bottom of the baking dish, add a first layer of pasta and cover it with another little bit of bechamel sauce.

Add a little prawns and pistachios and another little bit of béchamel and continue with the other layers until the ingredients are used up.

Complete the last layer with plenty of béchamel sauce and some pistachios, then cook for about 35-40 minutes in a preheated fan oven at 190°C.

The prawn and pistachio lasagna are ready, let them rest for at least 5-10 minutes before serving.

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