Lasagna with sauce is an irresistible main dish. Simple to prepare and super tasty.
With this version, you’ll enjoy even lighter lasagna because it’s made with a fresh tomato sauce.
I generally never manage to make the pasta sheets at home and buy them ready-made from the grocery store’s refrigerator section. The very thin ones, to be precise.
Let’s see how to assemble this dish of creamy red lasagna.
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- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 304.66 (Kcal)
- Carbohydrates 17.14 (g) of which sugars 7.53 (g)
- Proteins 10.81 (g)
- Fat 21.10 (g) of which saturated 7.50 (g)of which unsaturated 4.02 (g)
- Fibers 3.10 (g)
- Sodium 993.50 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- lasagna (9 oz)
- tomato sauce (4 cups)
- béchamel (4 cups)
- to taste grated Parmesan
- stracchino (5 oz)
Tools
- 1 Baking dish
Let’s Assemble
We all prepare lasagna, and this is my version.
First thing, I prepared a light sauce but equally good, with tomato, extra virgin olive oil, salt, and basil. I also prepared my oil-based béchamel. If you want to try, I leave you my recipe here beside, just click on the heading. ➡️
You prepare the version of béchamel that you like most and are accustomed to making.
I put a layer of sauce at the bottom of the baking dish and started laying the first sheets, another layer of sauce, béchamel, Parmesan, and stracchino.
It will be precisely the stracchino distributed in small chunks along with the béchamel, that will make the lasagna very creamy.
I continued with this sequence until I finished the sheets at my disposal.
Bake in a preheated ventilated oven at 338°F for about 30 minutes.
Are you ready to enjoy?
Now let’s take them out of the oven and serve the lasagna with sauce at the table
Tips and Variations
You can also prepare the creamy lasagna with sauce the day before, assembling all the ingredients in the baking dish and then storing them in the fridge.
The lasagna will have time to blend even better with all the ingredients.
If you don’t feel like preparing a ragù, I often dress them with a tomato (peeled) sauce and basil. They will be equally fantastic.
They will still be excellent creamy lasagna with sauce, but not a ragù.
FAQ
Have you ever tried this version of creamy lasagna with sauce and stracchino?
On the blog, you will find other types of lasagna, just click on the red writings you see below
Lasagna with mushrooms, mortadella, and ricotta
I await your comments, let me know if you liked them
Lasagna is among my favorite first courses and in my opinion, they immediately make a celebration when prepared.
The oven-baked lasagna is arranged in a sequence of layers, separated by fillings that vary according to different local traditions.
In my Liguria, lasagna with pesto, with pine nuts and crescenza cheese, is often prepared.
Will you prepare my lasagna with sauce?
Did you like these lasagna? You’ll see that this cheese will make them melt in your mouth.
The lasagna is a particular pasta shape obtained by cutting the egg pasta dough into large squares or rectangles. It is the oldest pasta shape produced in Italy, traces of which are found as early as the Greco-Roman era.
Lasagna from Emilia and Romagna is made with a dough of soft wheat flour and eggs, to which spinach is normally added to give them a green color.
