Tomato Lasagna, Béchamel, and Mortadella: The “Fridge-Cleaning” Recipe.
Today I present you with a completely different version of lasagna, but incredibly quick and delicious! Simple tomato lasagna enriched with a creamy parmesan béchamel and made irresistible by a generous addition of mortadella.
To tell you the truth, this lasagna was born from a true fridge-cleaning moment: I had a bottle of tomato puree, some mortadella, and a pack of ready-made sheets. From that moment of necessity, a recipe was born that, once adjusted with the right doses, became one of my favorite dishes at home. So, hooray for fridge-cleaning that gives us great classics!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Tomato Lasagna
- 9 oz egg lasagna sheets (15 sheets)
- 28 oz tomato sauce
- 2 cups béchamel sauce
- 3.5 oz Mortadella (Optional)
- to taste grated parmesan cheese
- 2 cups milk
- 1.75 oz all-purpose flour (I used rice flour)
- 2 tablespoons parmesan cheese
Tools for Tomato Lasagna
These ingredients are for a 12×8 inch rectangular baking dish.
Steps
Tomato Sauce Preparation
Pour the oil and a clove of garlic into a saucepan and heat over medium heat.
Add the tomato puree, season with salt and pepper to taste. Stir and cook for about 30 minutes.Parmesan Béchamel Preparation
In a second saucepan, bring the 2 cups of milk to a boil.
Gradually add the 1.75 oz of flour (all-purpose or rice), immediately stirring with a whisk to avoid lumps, until you reach the desired thickness.
Remove the saucepan from the heat and immediately add the three tablespoons of parmesan. Stir well until completely melted and the béchamel is smooth.
Assembly and Cooking
Once the béchamel and tomato sauce are ready, start assembling the lasagna.
On the bottom of the dish, spread a first layer of mixed tomato sauce and béchamel.
Begin layering: lay down the lasagna sheets, cover with a mix of tomato and béchamel, and sprinkle pieces of mortadella. Continue layering until all ingredients are used.
The final layer should be generous and completely covered with the tomato and béchamel mix.
Sprinkle the surface with plenty of grated parmesan and bake at 392°F in a preheated static oven for about 25 minutes.
The tomato lasagna is ready to be devoured!
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Storage
The lasagna can be stored in the fridge. The next day, just take it out of the fridge a bit earlier and reheat in the oven or air fryer, and it will be delicious.
If you don’t like mortadella, you can omit it or replace it with cooked ham.
I used fresh lasagna sheets that you can find in the fridge section; I also recommend trying the version with Green lasagna sheets.
