Yotam Ottolenghi’s Lasagna recipes


Whether your lasagna is based on meat, fish or vegetables, the only rule is when you want something reassuring and comforting
His word “lasagna” is a bit like “sandwich” or “pie”: as a descriptor, it can get you nothing more because there are so many variables that you can put inside. There is a common misunderstanding that spaghetti and pasta ramen and béchamel are layered. But this is lasagna, which is a very popular version, but still only a version.

In fact, the term “lasagna” actually applies only to plain pasta, which separates any other baked surface. These levels may vary by region, person, and season. Mediterranean vegetables, mushrooms, green leafy vegetables, meatballs, boiled eggs, fish: all the work is good. Whether the type of cheese you use includes rich Béchamel, ketchup or pesto, depending on who made the lasagna and where.

The only rule is to make a lasagna when you want something that is reliable, reassuring, and comforting. It’s like a sandwich or pie.
Lasagna, beets, spinach and hazelnuts
This can be put together in advance – even the day before – and then bake, when you are ready to eat, but squat on the hazelnuts: sprinkle on the lasagna before putting it into the oven. To six main dishes.

3 tablespoons olive oil
3 cloves, peeled and crushed
1 400 g tin chopped tomatoes
1 tablespoon tomato sauce
? tsp sugar
Salt and freshly ground black pepper
600 grams of rainbow (or ordinary) chard, leaves and stems separated, roughly chopped leaves, stem slices
600 grams of baby spinach
2 teaspoons coriander seeds, gently roasted
60 grams parsley, leaves and stems roughly chopped
50 grams dill, leaves and stem rough chopped
8 dry lasagna slices
150 grams of cheese, finely ground
150 g Grugir, grated
60 grams of hazelnuts, roughly chopped

Heat a tablespoon of oil in a medium-flame pot and stir-fry the garlic for a minute and stir frequently. Add tomatoes, ketchup, sugar and 1/4 teaspoon of salt, heat down, simmer for 10 minutes and stir occasionally. After switching off the heat, stir with 90 ml of water for 30 seconds (using a stick stirrer or food processor) until smooth.

Put a large wok, you have a hot lid. Add a tablespoon of olive oil, beet stalks and a quarter teaspoon of salt and stir for five minutes until soft. Add half of the beet leaves and cook for 1 to 2 minutes, stirring until they withered, then add the remaining leaves and stir until it is withered. Add spinach for 5 to 10 minutes until withered, then stir in parsley and pepper. Turn down the heat, cover the pan and leave for 15 minutes, then stir in chopped herbs and half a teaspoon of salt and exotherm: The mixture should be quite wet at this stage.

Heat the oven to 190C / 375F / V 5. Mark a large heat-resistant dish (approx. 35 cm x 25 cm) with the remaining oil and cover the base with a four-piece lasagna. Cover it with half of tomato sauce and sprinkle half of greens on top. Sprinkle half of the grated cheese, then repeat with the rest of lasagna, sauce and green to finish a layer of cheese. Sprinkle with hazelnuts and bake for 30-35 minutes until bubbling and gold. Rest for five minutes before serving, perhaps with a vegetable salad.

Seafood lasagna with tomatoes and feta cheese
I have used frozen seafood, but of course you can use the same amount of freshness. With four main.

75 ml olive oil
2 garlic cloves, peeled and crushed
1 medium-sized onion, peeled and chopped
2 lemons – shave a skin thin, passionate another
Salt and fresh black pepper
300 grams of cherry tomatoes
3 tablespoons tomato sauce
4 anchovies, chopped
500 ml fish soup
40 grams Panko or fresh bread crumbs 5
Cilantro, chopped 5
Cilantro, chopped
6 fresh lasagna (20 cm x 15 cm)
500 grams of frozen seafood mixture, thawed 100 grams of feta cheese, crushed to 1-2 cm

Heat the oven to its highest position. Heat three tablespoons of oil in a medium-flame, large, non-stick frying pan, then fry garlic, onion, lemon peel and half teaspoon of salt for 2-3 minutes until soft and golden. Turn down the heat, add tomato, cook for three minutes and stir until it begins to soften. Add ketchup, anchovies, chicken broth and 100 ml of water, then simmer for 10 minutes, stirring occasionally until the tomato breaks down and the sauce thickens. Turn off the heat, cool down slightly.

In the meantime, mix the crumbs with lemon peel, parsley, parsley, quarter teaspoon salt and lots of pepper in a bowl.

Stew the water in a large pan and then lasagna for three to four minutes until soft but still slightly bite. Use pliers to separate the paper and transfer it to the board until you are ready to assemble lasagna. Stir the seafood to the ketchup.

To assemble the lasagna, pour a teaspoon of oil on the base of a 24 cm x 24 cm baking dish and align with two pasta pieces. At the top is a large spoonful of tomato and seafood mixture, then topped with breadcrumbs and then sprinkled with a third of goat’s milk. Repeat the same sequence, make two more layers, then top up with the remaining oil and bake for 15 minutes until crisp edges. Rest for five minutes before serving.

Spicy pork and boletus lasagna
Blend mushrooms bring a serious depth of delicacy to this wonderfully rich lasagna. With four main.

30g dry wild mushrooms
20g dried boletus
2 Dry red peppers (not overheated peppers) if you do not like too hot 500se
Warm chicken soup
80ml olive oil, add a little fat
1 onion peeled, peeled, peeled and chopped
3 cloves of garlic, peeled, crushed
1 carrot, scrub clean, cut into pieces
2 tomatoes, chopped
200 grams mushroom (or any other fresh) mushrooms, chopped
Salt and black pepper
600 grams of pork
3? tablespoons ketchup at the end
120ml double cream
10 grams of basil leaves, chopped
350g fresh lasagna
40 grams Pecrinio Romano, fine grinding
40 grams of cheese, finely ground

Put the dried mushrooms and peppers in a bowl, pour in stock, and leave soaked for 30 minutes (and up to two hours). Pour the liquid into the second bowl and chop the mushrooms and chili.

Heat the oven to 200C / 390F / gas mark 6 and apply a round 27cm wide x 5cm high heat-resistant tray. In the case of moderate flames, heat 60 ml of oil, place in a large, heavy pan and close the lid. While hot, stir-fry onions, garlic and carrot for five minutes and occasionally stir until soft and golden. Add tomatoes, Ji, and salt, pepper each 2.5 teaspoon, stir for five minutes, stirring occasionally until the mushrooms cooked. Then stir the pork, then resist the urge to stir and fry it for 6 minutes. Stir it for a while, undisturbed, for five minutes: You want the meat to be slightly crisp and brown at the bottom. Stir the minced mushrooms and peppers, ketchup, stock and 850 ml of water, simmer for 4 to 5 minutes, then lower the heat. Cover the pan, simmer gently for 25 minutes and stir several times to ensure that the sauce is not caught. Remove the lid, simmer for 20 minutes, stir occasionally until the sauce is reduced, thicken, then switch off the heat, stirring the cream and basil.
To assemble the lasagna, spread one-fourth of the sauce onto the oiled base, then top with a layer of lasagna. Sprinkle another layer of sauce, then sprinkle one third of the cheese. Repeat these levels twice, finish with spread cheese, and drizzle in the remaining 20 ml of oil. Cover the plate with metal foil, bake for 30 minutes, then remove the foil and bake for 20 minutes until it is brown and crisp top. Let it stand for five minutes before serving.


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