Lasagna recipe unique, {Easy to Make!}…
Tomato and mozzarella lasagna is a simple and flavorful pasta dish that can be prepared for special occasions or as a traditional meal on any day. This lasagna is a favorite of my daughter, and we first encountered it at the hotel restaurant where we used to go to the beach when she was little. The pizza-style lasagna is quick to prepare, and the only thing you need to cook beforehand is the béchamel sauce. Try my recipe, which is really quick to make. If you are lactose intolerant, you can use lactose-free mozzarella to enjoy it as well.
Ingredients:
- 9 ounces Lasagna pasta
- Approximately 3 cups Peeled tomatoes (or tomato sauce)
- 3 Mozzarella balls (about 3 ounces total)
- 1 cup or 240 ml Béchamel sauce
- 1-2 teaspoons Oregano
- 1 teaspoon Salt
- 5 tablespoons or 75 ml Extra virgin olive oil
How can I make Lasagna recipe unique :
- Start by preparing the tomato and mozzarella lasagna. Pour the peeled tomatoes into a bowl, mash them with a fork to obtain tomato chunks. Add 5 tablespoons of extra virgin olive oil, a pinch of salt, and some oregano. Mix well and set aside.
- Drain the mozzarella balls and tear them into small tufts. Prepare the béchamel sauce following my recipe.
- Preheat the oven to 356 °F (180°C). Begin assembling the lasagna by creating a first layer of lasagna sheets. Add a couple of ladles of the previously prepared tomato mixture, a ladle of béchamel sauce, and some torn mozzarella. Cover with another layer of fresh lasagna sheets. Repeat this process to create several layers.
- For the final layer, pour ample tomato sauce, béchamel, and mozzarella. Sprinkle with oregano, and your lasagna is ready to be baked.
- Once the oven is preheated, bake at 356 °F (180°C) for 20 minutes. Serve the tomato and mozzarella lasagna piping hot for a gooey effect.
Bon Appétit!
