Special options on Savor It

Lasagna is perhaps one of the oldest varieties of pasta and also the tastiest. This ribbon pasta originating from ancient Greece comes in the form of wide, flat sheets.

It is a very popular dish in Italian cuisine that attracts everyone with its rich and delicious flavors and a heavenly combination of ingredients. It is made with layers of cheese, meat, creamy and savory sauce and of course pasta. Too many good things in one dish. Chaotic and mind-blowing.

Simple Lasagna Pasta Recipes: Special Options on Savor It

Classic lasagna is super unhealthy, obviously because of its high cheese and carb content. And that’s exactly what makes it even more appealing and comforting. A perfect lasagna is layers of deliciously cooked meat wrapped between lasagna noodles oozing with marinara and bechamel sauce with hot cheese dripping from the edges. A classic food-gasm on a plate.

Lasagna, like any other pasta, is an easy to prepare and hassle-free dish. And it’s everyone’s favorite, making it the best choice for a house party. Just when you think lasagna couldn’t get any better, let me tell you, it’s easy to serve, store and reheat. So you don’t have to worry about leftovers either. You should definitely try these simple lasagna recipes and you’ll definitely be wondering, “Why didn’t I try this before?” Let’s start with your new favorite comfort food.

Simple lasagna recipes for your savory cravings

Chicken lasagna

  1. Clean the chicken well and mix with 1 and 1/2 tbsp paprika powder, 1 tbsp pepper powder, salt and the juice of 1 lime. Leave to marinate for 1-2 hours.
  2. Heat the olive oil in a frying pan and over medium heat, brown the chicken pieces. Cook well for about 15 minutes.
  3. In another pan, heat water with a little oil. Add 10 lasagna sheets to boiling water and cook al dente. Drain them and rinse them with cold water. Oil the leaves and lay them out so they don’t stick together.
  4. Grease a baking dish and add a bottom layer of pasta. Add a layer of tomato pasta sauce and grated Mozzarella cheese. Then add a layer of chicken topped with parsley.
  5. Repeat the layer until you reach the top of the pan. Bake in preheated oven at 170°C for 7-12 minutes until cheese melts and top layer turns brown.
  6. Leave to rest for 10 minutes then cut into squares and serve.

Spinach and Corn Lasagna

  1. Heat 1 tablespoon of olive oil in a frying pan and brown 500 g of spinach. Cook until spinach softens.
  2. Now add 1 cup sweet corn, salt and 3/4 cup shredded mozzarella and mix well. Keep it aside.
  3. Heat oil in a saucepan and add 6 minced garlic cloves and 1 chopped onion. Once the onions have browned, add 2 cups of tomato sauce and 1/2 cup of crème fraîche to the skillet.
  4. Add salt, 2 sprigs of basil, 1 tsp cumin powder, 1 tsp red chilli powder, 1 tsp mixed herbs and 2 tsp sugar and boil the sauce for 3 -4 minutes.
  5. Cook 6 sheets of lasagne al dente and drain them. Arrange them and oil them so they don’t stick.
  6. Butter a baking dish and the bottom layer of sauce. Then place a sheet of lasagna and again a layer of sauce. Then add a layer of spinach and corn mixture.
  7. Repeat up to 3 layers and top with shredded Mozzarella cheese.
  8. Cover the dish with aluminum foil and bake for 40 to 45 minutes in a preheated oven at 180°C.

Zucchini lasagna

  1. Cut 2 courgettes into thin slices lengthwise. Arrange these slices in a colander, sprinkle a little salt and leave to rest for 30 minutes.
  2. Heat a little oil in a pan. Add 1 chopped onion and 1/2 teaspoon chopped garlic and sauté.
  3. Now add 1 and 1/2 cup pizza pasta sauce to the pan and cook for 3 minutes.
  4. Add 1 and 1/2 tbsp basil, 1 tbsp oregano, black pepper, salt and 1/2 cup crumbled cottage cheese to the skillet and cook for 2 minutes.
  5. Now rinse the salt from the zucchini and squeeze out the water. Heat the oil in a frying pan and cook the zucchini until golden brown.
  6. Now start with the layering. In a bowl, add the first layer of cooked lasagna noodles (similar to how you cooked it in the last recipe). Then add a layer of zucchini followed by a layer of grated Mozzarella.
  7. Repeat for 3 more layers. Bake for 10-15 minutes in a preheated 450 F oven. Garnish with basil and serve hot.

Discover simple pasta recipes to kick off a delicious dinner

One-Pot Stovetop Lasagna

  1. Cook 3 tomatoes in 1/4 cup water in a casserole dish for 2 whistles and let cool. Once cooled, peel the tomatoes and blend them into a paste.
  2. Heat a little oil in a saucepan. Add 1 chopped onion and 2-3 minced garlic cloves.
  3. Sauté them then add the tomato paste, sugar and salt to taste and 1 sprig of dried thyme. Cook for 15 minutes and set aside.
  4. In another saucepan, heat 2 cups of water with 2 tablespoons of oil. Add 250 g of lasagna sheets to boiling water and cook al dente. Drain them and rinse them with cold water. Oil the leaves and lay them out so they don’t stick together.
  5. Sauté 1 sliced ​​green pepper, 1 sliced ​​yellow pepper and 1 cup broccoli cut separately. Season it and set aside. Now we start layering the lasagna.
  6. In a flat nonstick skillet, add a layer of sauce, then add a layer of pasta sheets. Add another layer of sauce followed by a layer of vegetables and grated Feta and Mozzarella cheese. Repeat in the same order with the ingredients on the left.
  7. Finish until the ingredients reach the edge of the pan. Make sure the top layer is made up of sauce, vegetables and cheese. Cover with a lid and cook over medium heat for 10 minutes.

Roasted Vegetable Lasagna

  1. Heat 3 tablespoons of olive oil in a wok and brown 4 minced garlic cloves.
  2. Now add 1 chopped onion, 200 g button mushrooms (sliced), 1 finely chopped red pepper, 2 small chopped carrots, 1 sliced ​​courgette and sauté for 10 minutes until tender. Then add the basil and set aside.
  3. In a bowl, whisk the bechamel sauce (if needed), 100 ml tomato pasta sauce and 100 ml cream together.
  4. Grease a baking dish and add the first layer of pasta sauce mix. Then add a layer of lasagne sheet. Here we use the lasagne sheets which do not require pre-cooking.
  5. Then add another layer of sauce. Add a layer of roasted vegetables followed by cottage cheese and shredded mozzarella. Cover with a lasagne sheet.
  6. Repeat the same thing 2 more times. Garnish the lasagna with grated mozzarella and basil leaves.
  7. Cover the dish with aluminum foil and bake for 45 minutes in a preheated oven at 180°C. Serve after 5 minutes of cooking.

If you still think you might make a mistake while cooking, don’t worry, we’ve got you covered. For those trying these simple lasagna recipes for the first time, here are some tips to avoid making mistakes while cooking.

Life is full of problems and the last thing you want is to miss out on the good things that come easily. So grab your apron and treat yourself to a delicious lasagna paired with a sour red wine because you deserve it.

Suggested reading:

Butter chicken without onion, yes it is possible!


Comments are closed.