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Summer lasagna

Summer lasagna

The summer lasagna they are the variant of one of the most classic and loved dishes of Italian cuisine. By alternating the sheets of pasta with a delicate ricotta cream, confit tomatoes, parmesan and basil, you will obtain a tasty, refined first course suitable for serving at this time of the year. Try my summer lasagna and I'm sure you'll love it, and if you are looking for a special dish for this Sunday's menu, here you have it: P
This morning we finally return home, I am traveling from Rimini to Naples and today for lunch, I decided to treat myself to a treat, we will stop in Labico, near Rome to have lunch with the 1 Michelin star chef, Antonello Colonna. I can't wait to let myself be conquered by his kitchen, then I'll let you know how it went;) A kiss and happy Sunday: *

Method

How to make summer lasagna

Wash the cherry tomatoes and cut them in half.
Move them to a baking tray lined with parchment paper, sprinkle them with a drizzle of oil and salt.
Bake them in the oven at 200 ° C for 30 minutes.

In a bowl, combine the ricotta and milk, thus forming a liquid cream.

Cut the mozzarella into small pieces.

Blanch the lasagna in boiling salted water and gradually let it dry on a clean cloth.
Grease the bottom of a pan with a little oil and lay the first sheet of lasagna on it.

Then cover with the prepared cream, add a little cherry tomatoes, mozzarella and parmesan.
Cover with the second sheet and repeat the same steps adding the basil.
Form four layers and set aside some cherry tomatoes and basil.

Finish the last layer with the ricotta cream, parmesan and a little oil.
Bake in a preheated oven at 200 ° C for 30 minutes or until the surface is golden.

Top with tomatoes and basil and bring your summer lasagna to the table.


The 10 best lasagna recipes

There are many preparations that know how to bring the taste of home cooking to the table: for example, lasagna. Among our best lasagna recipes, you will find many versions of this exquisite first course, perfect for a family lunch or for the Easter and Christmas holidays.

Usually lasagna is made with fresh egg pasta sheets but you can use your imagination by trying numerous regional variations: green and with meat sauce as the Bolognese like, or stuffed with mozzarella, meatballs and vegetables as the Neapolitans would do. Lasagna is a dish for all tastes and all occasions.


The recipes of the Chef's Test and It's always noon

If you are interested in the recipe for this delicious dish entitled "Summer Lasagna alla Parmigiana", below you will find the list of ingredients and an exhaustive description of the procedure for cooking this delicious recipe.

  • A L of milk
  • 75 g of corn starch
  • A bay leaf
  • nutmeg
  • A pinch of salt
  • 300 g of flour 00
  • 2 eggs
  • 60 g of basil leaves
  • 2 oval eggplants
  • 150 g of ready-made pesto
  • 150 g of grated parmesan
  • 250 g of fiordilatte
  • 200 g of datterino tomatoes, cut in half
  • Peanut oil
  • Flour
  • salt
  • Extra virgin olive oil
  • 2 bay leaves

Prepare the dough by working the flour with the eggs blended together with the basil. Cover the dough with cling film and let it rest in the refrigerator for at least 30 minutes.

Switch to the dressing. Peel the aubergines, cut them into chunks and flour them. Fry them in seed oil.

For the cream, bring the milk to a boil and add nutmeg, salt, bay leaf and corn starch. Cook for one minute.

Roll out the dough with the machine, lightly flour it between one step and the next, and cut the lasagna.

Blanch them in salted water with a drizzle of extra virgin olive oil and laurel and pass them in a bowl with cold water. Compose the lasagna. Spread a layer of milk cream on the bottom of a baking dish and cover with a sheet of pastry.

Make other layers with milk cream, pesto drops, fried aubergines, cherry tomatoes, mozzarella, parmesan and more pasta. Finish with a little cream, cherry tomatoes, aubergines and fiordilatte. Bake for 30 minutes at 180 & # 176.


Preparation of summer vegetable lasagna

1) Clean and cut the vegetables. Check and cut it into small pieces carrot and the zucchini, or finely slice the grater leek and the coast of celery quickly rinse the champignon, then cut them into thin slices, check them and cut them into cubes eggplant. Clean i courgette flowers, remove the pistil and cut them into strips. Sheet i tomatoes in boiling water, drain, remove the skin and seeds, cut them into small pieces and pour them into a large bowl.

2) Prepare the vegetable sauce. Heat one no stick pan And cook carrots, courgettes, leeks, celery and aubergines add a pinch of salt and brown the vegetables for 4-5 minutes over low heat with the lid on, then add them to the bowl with the tomatoes. Brown the mushrooms in the same pan for a few minutes, add salt, remove them from the heat and add them to the bowl together with the other vegetables. Blanch the courgette flowers in the pan with a clove of garlic for 1-2 minutes, salt, remove the garlic and add them to the bowl with the other vegetables. Perfume all the vegetables with the leaves of thyme, mix and set aside.

3) Make the bechamel. Toast the Flour in a casserole over medium heat for a few moments, stirring. Pour the milk cold, all at once e cook for about 10 minutes stirring with the whisk, until the sauce thickens. Salt rule e pepper and add 1 pinch of nutmeg grated.

3) Cook the lasagna. Spread a thin layer of béchamel on the bottom of one baking dish, lined with a sheet of wet and squeezed baking paper, make a layer of lasagna, add a layer of vegetable sauce, sprinkle with Parmesan Cheese grated, then repeat the layers, until all the ingredients are used up and finishing with the cheese.

5) Cover the dish with aluminum e cook the summer vegetable lasagna in oven already hot at 180 ° for 30 minutes. Remove the aluminum foil, raise the heat to 220 ° C and cook for another 10 minutes. Serve immediately.


Quick lasagna, 5 quick and easy recipes!

The lasagna are the first dish par excellence of Italian tradition , but often their preparation is long and treacherous: here you are 5 quick lasagna recipes, yummy and ready in 20 minutes.

The quick lasagna, unlike the classic lasagna with meat sauce , they do not have a very long preparation and i steps to prepare them are simple and quick. Keep in mind the time of preparation of fresh pasta , but if you are really in a hurry, you can rely on the ready-made pastry!

Here are 5 quick and irresistible lasagna recipes!

1. Quick lasagna recipes: fresh tomato lasagna
Take the tomatoes coppery, very firm and ripe, and cut them into cubes. Cut the mozzarella into slices. Grease a pan well, put a layer of fresh pasta, one of tomatoes and season with extra virgin olive oil, fresh basil, slices of mozzarella cheese and grated Parmigiano Reggiano. Cover with another sheet of dough and repeat the layers until the pan is full. Bake the lasagna a 180 ° C for 20 minutes.

3. Quick lasagna recipes: squacquerone and spinach lasagna
Boil spinach in salted boiling water, then drain and chop them finely. In a pan heat a knob of butter, add the spinach, season with salt and pepper and after a few minutes turn off the heat. Put the squacquerone in a bowl and work it with a fork until you get a kind of cream, add the spinach, toasted pine nuts and lightly chopped walnuts. Grease a pan, put a layer of pasta, a layer of seasoning and a sprinkling of grated Parmigiano Reggiano. Cover with another sheet of pasta and continue like this until the pan is full. Bake the quick lasagna a 180 ° C for 20 minutes.

4. Quick lasagna recipes: Lasagna with 4 cheeses
With a pastry rings, cut the dough into circles of diameter of the single-portion cocotte in which the lasagna will be cooked. Put the gorgonzola, taleggio and gruyere cut into small pieces in a pan. Add enough milk to cover them halfway and heat. Mix the cheeses and milk until you get a thick sauce. Place a disc of dough in the cocotte, make a layer of cheese sauce, add a sprinkling of Parmigiano Reggiano and continue with the other layers until the cocotte is filled. nprovided a 180 ° C for 15 minutes.

5. Quick lasagna recipes: Lasagne with speck and saffron
In a pan put a drizzle of extra virgin olive oil and thinly sliced ​​speck. You do brown well the speck then add the cooking cream, season with salt and pepper and add the saffron. When the sauce boils, turn off the heat. Put a layer of pasta in a pan, one of saffron sauce, a sprinkling of grated Parmigiano Reggiano. continue like this until the pan is filled and then bake a 180 ° C for 20 minutes.


Bring salted water to a boil and boil the lasagna for a few minutes. Then drain and dry them.

Cut tomatoes and mozzarella into slices about half a centimeter thick.

Put two slices of tomato on the plate and then make a layer of lasagna.

Season each strange with plenty of fresh pesto and two slices of mozzarella.

Complete with another lasagna and cover with more pesto.

Repeat the operation for the other dishes, and serve, completing with a few drops of extra virgin olive oil and, if desired, a few leaves of fresh basil on the top of your summer lasagna.


Phase 1

For the confit tomatoes: preheat the static oven to 100 degrees. Cut the tomatoes in half and arrange them on a baking sheet. Sprinkle them with sugar, salt and the thyme and oregano leaves and bake for an hour and a half. Slice the courgettes to a thickness of about 3 millimeters and grill them. Then, marinate them with a little oil and basil.

Dice the buffalo mozzarella and put it in a colander to make it lose excess water.

Preheat the static oven to 180 degrees. To make the lasagna, grease a pan with a little oil and place a first layer of lasagna on it, then the zucchini, tomatoes and a few basil leaves and, finally, sprinkle with diced mozzarella. Cover with another sheet of lasagna and repeat the operation three more times. Cover the last layer of lasagna with the bechamel sauce, a few tomatoes and bake for 25-30 minutes. Let it cool before eating it.


6 RECIPES OF LASAGNE WITH VEGETABLES

In this article I propose 6 recipes of vegetable lasagna that you must try. Vegetable lasagna is a light, tasty and colorful alternative to the classic lasagna with meat sauce. Let's cook them for the classic Sunday lunch or prepare them for a dinner with friends & # 8230 I'm sure they will be won over! All these vegetable lasagna recipes are easy and quick to make, we can also prepare them in advance, keep them in the fridge and cook them at the last minute. This collection will also make vegetarians happy because all these recipes are made without meat and fish.

I start my proposals with lasagne with artichokes, fresh lasagna, mozzarella, bechamel are enough (we can prepare it on the spot, but nothing prevents us from using the ready one, which certainly saves us some time) and a sprinkling of grated cheese and in a short time we will make a dish really yummy.

I continue with the lasagna with vegetable ragout, an easy and quick first course to prepare, ideal for those who want a light but at the same time tasty version like the classic Bolognese lasagna. For the preparation of these vegetarian lasagna it will take us very little time! In fact, the ragù does not need to be cooked for a long time: just sauté zucchini, peppers, peas and carrots, add some tomato sauce and in a few minutes we will make a very tasty sauce for lasagna.

For those looking for a rich and tasty first course, ideal to bring to the table for Sunday lunch, I recommend the Lasagne With Mushrooms. Just make some simple sautéed mushrooms and a homemade bechamel and you're done: the lasagna is ready to go in the oven!

Could courgettes be missing from this collection of vegetable lasagna? Absolutely not! I propose you the lasagna with courgette ragout, a perfect first course for any occasion, also excellent for picnics or trips out of town. The zucchini ragù is made in a few simple steps. just sauté the courgettes in a pan, add the tomato puree, cook over low heat, and we will make a tasty and light sauce!

I conclude this with a flourish lasagna with ricotta and pesto, a recipe also designed for beginners in the kitchen. All you need is ricotta, fresh lasagna (even those from the supermarket fridge counter are fine), a jar of pesto and the dish is practically ready! Its speed and ease of execution make this recipe perfect when you have unexpected guests and you want to surprise them with a rich and tasty dish. Write me in the comments if you liked these 6 vegetable lasagna recipes and which one is your favorite.


Index

When my family asks me for a delicious dish that satisfies their palate, without weighing them down, I dare with a baked pasta stuffed even in summer and I must say that despite the name suggests something purely winter, even a lasagna can become a summer dish, the trick is to choose ingredients that with their flavor recall the heat and the sun, just like zucchini and i courgette flowers. So even a baked dish can be more than appreciated, even in the hottest period.

Vegetarian summer lasagna with zucchini and flowers are the ideal recipe to appreciate the good taste of fresh pasta sheets, those that have always distinguished the best Emilian tradition of homemade pasta, which are combined with simple summer flavors, such as the sweet one of zucchini and the delicate one of courgette flowers. An easy way to better appreciate the elaborate Sunday dishes.

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My student life in a plate of white risotto with vegetables and tuna

Continue my search for an internship and continue my university life full of euphoric moments alternating with moments of absolute depression. Luckily I can console myself with food. I'm a student yes, but that doesn't mean I can't eat well! What I propose today is a simple recipe, suitable for Continue reading & # 8220 My life as a student in a plate of white risotto with vegetables and tuna & # 8221