Classic lasagna with sauce - a recipe with a photo of cooking at home * Crossfit

Lasagne sheets - 200 g
Mozzarella - 150-200 g
Parmesan cheese - 100 g
Salt to taste
Tomatoes in their own juice - 300 g
Garlic - 3-4 cloves
Seasoning Italian herbs - to taste
Ground black pepper - to taste
Bechamel sauce - 150 g
Olive oil to taste
Salt to taste

Proteins 8.9 g
Fat 11.1 g
Carbohydrates 9.9 g

Below is a simple step-by-step recipe for a delicious vegetable classic lasagne with béchamel sauce and mozzarella cheese.

Servings Per Container: 4-6 servings.

Step-by-step instruction

Classic lasagna is an Italian dish that is baked in the oven in layers and consists of square pasta with tomato sauce and mozzarella cheese, drenched in béchamel sauce. In order to prepare a dish at home, you must first make a béchamel sauce from butter, flour and milk, if you wish, you can add a little nutmeg. Instead of mozzarella in this recipe with a photo, you can use another cheese, for example, ricotta or feta cheese. If it is not possible to buy tomatoes in your own juice, you can replace them with a few fresh tomatoes and tomato paste.

To make béchamel sauce, melt 50 g of butter in a saucepan, add 2 tbsp. l. sifted flour, stir vigorously for 2 minutes, until the mixture thickens. After that, pour in milk at room temperature (only 1 liter) little by little, constantly stirring the workpiece. Last but not least, add nutmeg, salt and pepper to taste.

Step 1

Take tomatoes in their own juice, grind them with a blender, but so that small pieces remain. Peel the garlic cloves, finely chop the vegetables and add to the tomatoes. Transfer the tomatoes to a saucepan, add salt and pepper to taste, place on the stove and cook for 15 minutes after boiling. During this time, grate the Parmesan and break or cut the mozzarella into small pieces.

Step 2

Boil the lasagna sheets in hot water for 2-3 minutes, if necessary (read the instructions on the pasta packaging).

Step 3

Using a silicone brush, brush the bottom and sides of a wide, high-sided baking sheet with olive oil. Place the lasagne leaves on the bottom of the mold in one layer, as shown in the photo.

Step 4

Spread some of the cooled tomato sauce evenly over the lasagne leaves.

Step 5

Remove the cooked bechamel sauce, cooked and cooled, or cook it.

Step 6

Place the béchamel on top of the tomato sauce, gently spreading it over the surface using the back of a spoon.

Step 7

Spread the slices of mozzarella cheese evenly over the entire surface of the workpiece. The pieces should be about the same size and not too coarse, otherwise they will not melt during baking. Lay out all the layers of the dish again in the same sequence.

Step 8

During the preparation of the sauce and the preparation, it is better to keep the grated cheese in a cool place or refrigerator so that it retains its shape better and does not begin to stick together. Remove the Parmesan cheese to your counter and set aside some cheese for presentation.

Step 9

Top off the lasagna with most of the grated cheese. Send the baking sheet into an oven preheated to 180 degrees and bake for about 25-30 minutes (until tender). The cheese should completely melt and the structure should set.

Step 10

Delicious low-calorie classic lasagna cooked with béchamel sauce in the oven, ready. Sprinkle with grated Parmesan before serving, or add fresh chopped herbs such as basil or oregano if desired. Enjoy your meal!