Do a bit of research, and you'll quickly learn that the lasagna noodle was the first example of pasta, thus the beginning of 'pasta', shapes and forms. The concept is said to have started from the Greek, while the process of layering in between sauce is the Roman's. The best of both worlds for sure unite in this classic recipe that is hundreds of centruries old. I have another Lasagne Post, but it's my mom's recipe. It's a little different in that it's used with her bolognese sauce, and she does not use a bechamel sauce. I was really inspired to incorporate my latest discovery (my bechamel), so this is what spawned my second lasagna post. I guess you can figure that my recipe is the 'vegetarian' version, as it has no meat, and my mom's is with meat. The meat-less recipe is delicious. I personally could not tell the meat was missing, it was that good. Whip up your version of a timeless dish-the question is, with bechamel, or without?
Vorbereitungszeit 20 Minuten
Zubereitungszeit 31 Minuten
Arbeitszeit 51 Minuten
- 1 box Lasagne Nudeln ungekocht
- 1 können Tomaten Für die Sauce
- 1 Nelke Knoblauch Für die Sauce
- 2-4 TBS Italienische Kräuter
- 2 Prisen Salz
- 2-4 TBS Olivenöl
- 300 Gramm Mozzarella Käse oder 3 medium balls
- 1 portion bechemel see recipe under bechemal
- gather all your ingredients and ready yourself for assembly: pre-made bechemel and red sauce is recommended so that you are ready to assembly quickly or in a steady pace with out interruption.
- smear some olive oil and red sauce at the base of the dish
- cut your mozzarella in nice even slices
- begin with your first layer: Soße, noodle, bechamel
- and continue, with mozzarella and then the next layer
- and now the 3rd layer
- and final.
Bake in hot oven @ 200 Celsius until bubbly and golden.