Flow rate
First courses
Duration
60 minutes
Difficulty
Medium difficulty
Ingredients
- 200 g of Tuma dla Paja® Occelli
- 600 ml of tomato puree
- 1 clove of garlic
- A few basil leaves
- 500g of lasagna
- 700 ml of béchamel sauce
- Grated parmesan cheese to taste
- Extra virgin olive oil to taste
- Salt to taste
Preparation
Lasagna is the quintessential dish for Sunday family lunch: everyone likes it and it can be prepared in various ways. Here's how to make it even tastier with Tuma dla Paja® Occelli!
Procedure
Cut the Tuma dla Paja® Occelli into small cubes and set aside.
Chop the garlic and fry it in a little oil: then add the tomato puree together with some chopped basil leaves. Let it cook for a few minutes and at the end of cooking add salt to taste.
Blanch the lasagna for a few moments, then place it on a tea towel and let it dry.
Now you can assemble the dish. “Dirty” the bottom of a baking dish with a little béchamel and sauce and create the various layers following this alternation: lasagna, tomato sauce, Tuma dla Paja® cubes, béchamel and finally a nice sprinkling of grated Parmesan.
Once you have finished the ingredients (make sure to finish with béchamel and parmesan) bake in a preheated oven at 180°C for approximately 20-30 minutes.
In this recipe we opted for tomato sauce (instead of the classic lasagna bolognese ragù) to further enhance the flavor of the Occelli cheeses. If you prefer, you can also skip the sauce and prepare excellent white lasagna.
