With this recipe you will turn ordinary lasagna into a work of culinary art. Instead of the traditional layering of ingredients, boiled lasagna sheets are smeared with cheese filling, rolled up with rolls, which are then placed in a vertical shape, covered with tomato sauce, mozzarella and baked so that everything warms up and the cheese on the surface melts. Use lasagna sheets with corrugated edges in the preparation, and your casserole will turn out to be simply charming. Serve by sprinkling with fresh basil leaves and sit comfortably in front of the TV.
Time: 2 hours 20 minutes.
Servings: 6 – 8
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 17 sheets of lasagna
- 5 tbsp. l extra-virgin olive oil + extra to drizzle
- 1 small onion, finely chopped
- 1 tbsp. l tomato paste
- 2 garlic cloves, finely chopped
- 1 can (425 gr.) Canned grated tomatoes
- 1 bay leaf
- 1 tbsp. l fresh parsley leaves finely chopped
- 0.5 tsp finely ground black pepper + optional to taste
- 450 gr whole milk ricotta (approx. 2 tbsp.)
- 220 gr low fat mozzarella
- 0.5 tbsp. grated parmesan
- 1 tbsp. l chopped fresh basil + additionally whole leaves for serving
- 2 large eggs
- Special equipment: detachable mold for cake with a diameter of 22 cm.
- In a large pot, bring generously salted water to a boil. Add half the noodles, lowering each leaf individually, and cook, stirring slightly, until it is supple, but still solid, about 4 minutes. Lay the sheets of lasagna from the water with a slotted spoon on a single-layer sheet of foil so that they do not touch each other.
- Lightly sprinkle 1 tbsp noodles. l olive oil then grate all the lasagna to coat well. Repeat the same with the remaining noodles and 1 tbsp. l olive oil.
- In a medium-sized saucepan over medium-low heat, heat 2 tbsp. l olive oil add onions and fry, stirring occasionally, until soft and the beginning of caramelization, about 20 minutes. Add tomato paste and garlic and cook, stirring, until the mixture is slightly caramelized, 1-2 minutes. Add tomatoes, bay leaf and 1 tbsp. water and over high heat bring to a boil.
- Reduce the heat to maintain a low boil, and cook, stirring occasionally, until the sauce thickens a little, about 10 minutes. Remove the bay leaf. Beat the sauce thoroughly in a blender until smooth and return it to the pan. Add parsley, salt and pepper to taste.
- Preheat the oven to 190 ° C.
- Rub half the mozzarella on a coarse grater. Add it to a large bowl with ricotta, parmesan, basil, eggs, 1 tsp. salt and 0.5 tsp black pepper and mix to evenly distribute. Spread the ricotta mixture on the sheets of lasagna, 2-3 tbsp. l on each and spread evenly. Set aside the remaining mozzarella piece.
- Lightly grease a mold with a diameter of 22 cm. The remaining 1 tbsp. l olive oil and distribute at the bottom of 0.5 tbsp. sauce. Cut each leaf of lasagna lengthwise in half, and then roll each strip into a roll. Turn the roll so that the wavy edge is on top, and then shift them into the prepared form in a dense even layer. Pour the remaining sauce onto the noodles, and evenly distribute the back of the spoon.
- Cover the mold with foil and bake until the noodles are soft and all the lasagna warms up and begins to bubble, about 30 minutes. Remove the mold from the oven. Tear the remaining mozzarella into pieces and sprinkle on the lasagna.
- Return it to the oven and continue baking until the mozzarella melts, another 5 minutes. Allow to cool for 10 minutes before laying out of the mold. Carefully remove the mold ring, sprinkle lasagna with basil leaves and serve immediately.