Lasagna all’Amatriciana in jar cooking is a main course cooked in a jar in the microwave with all the flavor of this great classic of Italian cuisine, Amatriciana. After proposing Amatriciana pasta in jar cooking, Amatriciana sauce in jar cooking, and also Amatriciana potatoes in jar cooking, today it’s the turn of lasagna, which I featured at the jar cooking course in Latina. Every time I hold a course, I try to choose traditional and local recipes. I can say that with this recipe, I impressed my students.
For this recipe, I took inspiration from the recipe proposed by Cucina Italiana, developing it in a jar and trying to make the Amatriciana lasagna quick and able to be stored vacuum-sealed for 15 days.
Now, ready, jars, and off to make the fastest jar-cooked lasagna recipe there is.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Jar Cooking, Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Amatriciana Lasagna in a Jar
- 4 sheets thin egg lasagna
- 10.5 oz peeled tomatoes
- 2.12 oz guanciale (diced)
- 1.76 oz Pecorino Romano (grated)
- 2.12 oz pecorino (fresh and soft or white scamorza)
- 1 hot chili pepper
- 2 tbsps dry white wine
- 1 pinch salt
- 2 pinches pepper
What is Needed for Cooking in a Jar
You can buy jars suitable for jar cooking in the microwave, already equipped with 4 clamps, on the website Decorazioni dolci, with discount code WECK10.
- 1 Microwave oven
- 2 Jars 500 ml with thin gasket
- 1 Microwave tray heating or Crisp
How to Make Lasagna in Jar Cooking
Distribute the diced guanciale in the tray and brown for 5 minutes at maximum microwave power, taking care to stir halfway through cooking and checking that the guanciale is well browned before turning off. Wet with white wine and let evaporate for 1 minute at maximum microwave power. Remove the guanciale with a slotted spoon and set it aside.
Add the peeled and crushed tomatoes, chopped chili pepper, salt, and pepper to the cooking base and mix. Place the tray in the microwave and cook for 4 minutes at maximum power. At this point, add the browned guanciale and 3/4 of the Pecorino Romano. Mix well.
Spread a little sauce on the bottom of a jar, place a square of lasagna, and continue with a tablespoon of Amatriciana sauce, some fresh Pecorino or scamorza, and continue until creating 4 layers of lasagna*, finishing with sauce and a little grated Pecorino.
Clean the edge of the jar, close it, and clip it. Place it in the microwave and start cooking for 5 minutes at your tested power, I use 600 watts.
Meanwhile, prepare the second jar of Amatriciana lasagna.
After cooking, let the jars rest closed for at least 20 minutes, the time needed to complete the cooking and for a vacuum to form in the jar.
When the lasagna is at room temperature, you can store it in the refrigerator for 15 days.
To enjoy the recipe, remove the clips, place the jar in the microwave, and start at the same power used for cooking if the jar is at room temperature, otherwise start for 2-3 minutes with the defrost function to acclimate the glass and avoid thermal shock.
Rosella Errante’s Tips
If this is your first time approaching the world of jar cooking, read this article on how to do jar cooking.
Questions and Answers
Can I use dry lasagna for jar cooking?
Yes, in this case, follow the procedure of this recipe and increase the amount of tomato by 3.5 oz.
