Lasagna like mamma

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Lasagna like mamma

Lasagna like mamma

Number of people

2 kg of ripe Roman tomatoes

1/2 onion




Fresh basil

3 tablespoons of olive oil

Preparation: 1 hour
Cooking time: 20 min
Step 1
Heat the olive oil a little before adding the chopped onions, fry and add the tomatoes that you have cut roughly.
Step 2
Add salt, pepper and basil, cook over low heat for at least 1 hour.
Step 3
Then don't forget to pass the sauce through the sieve.
Step 4
Step 5
- 4 slices of coarsely chopped bone-in ham
Step 6
- 200 g hot provolone, thinly sliced into small pieces
Step 7
- 2 scoops of tapered mozzarella cheese
Step 8
- 400 g of canned mushroom that you will drain (put them in a clean kitchen cloth and squeeze to remove the juice)
Step 9
- 4 slices of crumbled mortadella
Step 10
- 100 g of the three grated Italian cheeses (reggiano, parmesan, rigatello)
Step 11
- 4 hard-boiled eggs, sliced into slices
Step 12
- grated cheese such as Gruyère or Emmenthal
Step 13
- ready-to-use lasagna dough (no baking)
Step 14
Preparation :
Step 15
Take a lasagna dish, pour a thin layer of tomato sauce into it.
Step 16
Sprinkle with the mixture of the three Italian cheeses.
Step 17
Place the lasagna sheets side by side on top.
Step 18
Add a little more tomato sauce and a little more cheese.
Step 19
Add a little mozzarella, ham, mortadella, egg, mushrooms and cover with tomato sauce and gruyère cheese.
Step 20
Press with a spoon to mix the flavours.
Step 21
Put a layer of lasagna dough back on and repeat the operation as many times as you can.
Step 22
Finally, place 2 layers of lasagna pasta and put a thin layer of tomato sauce, the three cheeses and the gruyère cheese.
Step 23
Bake at 200°C (thermostat 6-7) for 15 min.
Step 24
It is not necessary to cook for long periods of time as all ingredients are pre-cooked.
Step 25
There you go, enjoy your meal!
Author's note
It is possible to add minced meat to it, for this purpose: take a frying pan, put the meat directly into it without fat, add salt, pepper and cook over a very low heat. Wait until the meat is well cooked, and pour into the tomato sauce and simmer for another 10 minutes. If you have any lasagna left over, you will find that it will only be better after resting the ingredients because it will have taken on the taste of the blends of flavours.
This recipe has been the original for ages in the family, it comes from the bottom of the puglia (lecce).

I add my grain of salt

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