vegetarian lasagne recipe.
The meat I buy (from a supermarket) comes in 500g packs so I use 1kg of meat in total, which makes too much meat sauce for this 32 x 24cm lasagne. The amount needed depends on the size and depth of your dish. I think it’s better to make more and have leftovers, rather than risk making a shallow lasagne. I usually have enough leftovers to make an extra single portion of lasagne in this small Le Creuset baking dish.
I use a 32 x 24cm dish, which yields 8 portions rather than the usual 6 as this lasagne is incredibly rich.
Finely dicing onions, carrots and celery can take a while so I often use frozen, pre-chopped soffrito instead. I buy it from Ocado and use around 300g from the 500g bag.
I use fresh lasagne sheets but dried sheets are fine - just make sure that the meat sauce contains enough liquid to soften them. If in doubt you could briefly soak the dried sheets individually in boiled water before assembling the lasagne.
Leftovers keep in the fridge for up to 2 days or they can be frozen. Defrost the lasagne overnight in the fridge before reheating.
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Have you made Lasagne al Forno?
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