The Easter lasagna is one of the first courses that, for me, best represents the family holiday tradition. I make it with love, often following tips passed down from grandmothers and mothers; the kitchen quickly fills with warm, inviting aromas.
The pasta layers alternate with a delicate tomato sauce, made with the Puglia tomato passata from RossoGargano, thick and flavorful, with a comforting aroma. I also add cured meats, cheeses and the indispensable hard-boiled eggs, which immediately say “Easter”, creating an abundant and festive dish.
At Easter it becomes the centerpiece of the table; while it bakes in the oven, the house fills with chatter, preparations and anticipation. When I serve it steaming, for me it’s not just a dish, but a moment of tradition, affection and joy. If you like the recipe save it and let me know if you try it! Don’t forget to follow me on my Facebook pages, on the Instagram profile and my YouTube channel.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 tablespoons extra virgin olive oil
- 2.5 oz onion
- 3 cups Puglia tomato passata from RossoGargano
- to taste salt
- 3.5 oz cooked ham (prosciutto cotto)
- 2.5 oz salami
- 4.2 oz scamorza
- 4.2 oz mozzarella
- 1.4 oz grated Parmigiano-Reggiano
- 4 hard-boiled eggs
- 10.6 oz fresh egg lasagna sheets (very thin)
Finely chop the onion, then soften it in a pan with a drizzle of olive oil.
Pour in the Puglia tomato passata from RossoGargano, season with salt and cook for 7-8 minutes. Remove from the heat and let cool slightly.
Spread a little sauce on the bottom of a baking dish; then place the first layer of fresh pasta. Add the salami, ham, the hard-boiled egg coarsely crumbled, the cheeses cut into pieces, and a sprinkle of grated Parmigiano-Reggiano.
Continue forming additional layers of lasagna, making sure the top is well covered with sauce. Finish with a generous sprinkle of grated Parmigiano-Reggiano and bake at 356°F for about 15-20 minutes.When done, remove from the oven, garnish with wedges of hard-boiled egg and serve.
Storage and tips for Easter lasagna
This dish can be prepared the day before and then baked the next day shortly before serving. You can replace the cheeses with other stretched-curd cheeses you prefer, as long as they are of the same type (pasta filata).
