A dish as simple as it is tasty, tomato lasagna is easy to prepare and loved by everyone, even the little ones! A main course that you can also prepare in advance and gratin at the last moment to bring it to the table hot and cheesy. If you love lasagna, try the classic lasagna with ricotta and spinach, they are really good. I used a rustic sauce, with chunky pieces, but you can cook the classic purée. Let’s get to work and prepare tomato lasagna together.
OTHER LASAGNA RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing tomato lasagna
- 7 oz lasagna
- 2 cloves garlic
- 14 oz tomato sauce (with chunks)
- 3 tbsp extra virgin olive oil
- to taste salt and chili pepper
- 1 tsp dried oregano
- 5 oz asiago cheese
- 0.7 oz parmesan
- 4 cups milk
- 3.5 oz all-purpose flour
- 3.5 oz butter
- to taste salt and nutmeg
Tools for preparing tomato lasagna
- Pan
- Whisks
- Saucepans
- Lasagna Dish
Steps for preparing tomato lasagna
Prepare the tomato sauce by sautéing garlic and oil in a pan. Add the tomato sauce (I preferred to use the one with chunks, but you can also use the classic purée). Enrich with salt, chili pepper, and dried oregano and let it reduce for 10-15 minutes.
Prepare the béchamel sauce by toasting the flour with butter in a saucepan. Gradually add the milk, stirring with a whisk to avoid lumps. Enrich with salt and nutmeg and cook, always stirring, until the béchamel thickens and becomes creamy.
In a lasagna dish, spread a layer of béchamel. Place the lasagna sheets, more béchamel, tomato sauce, and cubed cheese. I used asiago, but you can use any semi-soft cheese you like.
Continue layering until you’ve used all the ingredients. Finish with béchamel, parmesan, and a drizzle of oil. Place in the oven at 392°F or until a golden crust forms. Serve the lasagna hot and cheesy.
Storage
Store the lasagna in the fridge for two or three days.
