Lasagne. One of the traditional Italian dishes has been part of our “home cuisine” as well. Lasagne recipes have been perfected over the years. I like to prepare them with baby spinach and mushrooms.
What do you need (for 4 portions):
10 lasagne sheets
400 g minced beef
2 crushed garlic cloves
200 g baby spinach
200 g mushrooms
already prepared tomato sauce for lasagne (or you can prepare your own from tomato purée)
1/2 vegetable stock
salt and pepper
thyme and parsley
For white sauce:
150 g lactose free cheese/mature cheddar cheese
2 big spoons of Greek yogurt
100 ml lactose free cream
Take a big pan for preparation of ragú, add olive oil and chopped onion. Fry it until golden, add minced beef and cooked until soft. Cut in meantime mushrooms with baby spinach. When the meet is ready, add vegetables into the pan together with crushed garlic cloves. Add a bit of water with 1/2 of vegetable stock and sow until the vegetables are soft. Afterwards, remove the lid, add salt, pepper, cayenne pepper and tomato sauce. Let it boil for a while.
While is the ragú being boiled, prepare the white sauce and start boiling water for lasagne sheets. For white sauce, the cheese has to be grated, mixed with 2 spoons of Greek yogurt and lactose free cream in bowl. Add salt and pepper and mixed properly again.
When ragú and white sauce is ready, start with cooking of lasagne sheets. I use shallow pan and cooking 2 sheets at the time, so they do not stick together. Prepare glass or ceramic lasagne pan and when lasagne sheets ready, place them on the bottom of the pan. The next layer is layer of ragú following by white sauce layer. I usually have 3 ragú layers. The last layer is covered with lasagne sheets with top white sauce layer and additional grated cheese layer. Preheat the oven to 150 degrees and when the lasagne pan is ready, place it to the oven and cook it for about 45 minutes or until golden brown on top, bubbling around the edges appears and the pasta is soft.
Vero and Canito