Nothing says comfort food quite like a warm, homemade Lasagna. With tender pasta, savory sauce, and layers of creamy, cheesy goodness, this recipe is made for sharing around the table.
Save this recipe for your next cozy meal and enjoy every delicious bite!
Lasagna
| Prep Time | 20-30 minutes |
| Assembling Time | 10 minutes |
| Baking Time | 45-50 minutes |
| Resting Time | 15-20 minutes |
| Total Time | 1 hr 30 minutes to 1 hr 55 minutes |
| Portion Size | can serve 4-5 persons |
WHAT YOU'LL NEED:
| Ingredients | QTY | UOM |
| Euro Rich Salami Piccante 100g | 3 | packs |
| La Opera Oven Ready Lasagna Pasta 500g | 1 | pack |
| Euro Chef Mozzarella, grated | 300 | grams |
| Euro Chef Grated Parmesan Cheese | 50 | grams |
| Mazza Classic Tomato Sauce 400g | 1 | can |
| Fresh basil | ||
| BECHAMEL SAUCE | ||
| Oil from rendered salami | 20 | grams |
| All‑purpose flour | 20 | grams |
| Happy Barn Full Cream Milk 1L | 1 | pack |
| Salt and white pepper to taste | ||
|
Pinch of nutmeg |
STEPS:
1. Heat a saucepan with cooking oil over medium heat. Add the salami and cook until the fat renders and the salami develops a light golden color. Remove the salami and set aside. Reserve the rendered oil.
2. Prepare the béchamel sauce. Add the reserved salami oil to the same pan. Whisk in the flour and cook for 2–3 minutes, stirring continuously, until the mixture turns pale and forms a smooth roux. Gradually whisk in the milk, adding it in small portions to prevent lumps. Simmer for 10–12 minutes, stirring occasionally, until the sauce thickens. Season with salt, black pepper, and nutmeg.
3. Preheat the oven. Preheat the oven to 190°C (375°F). Lightly grease a baking dish.
4. Assemble the lasagna. Spread a thin layer of béchamel sauce over the bottom of the baking dish. Arrange a layer of lasagna noodles on top, followed by mozzarella, Parmesan, and salami. Spoon over the béchamel and tomato sauce, then fresh basil. Repeat the layers until all the ingredients are used.
5. Finish with a generous layer of mozzarella. Cover the baking dish loosely with aluminum foil, lightly brushed with oil to prevent the cheese from sticking.
6. Bake covered for 25 minutes. Remove the foil and bake for another 20–25 minutes, or until the cheese turns golden brown and the sauce bubbles around the edges.
7. Remove the lasagna from the oven and let it rest for 15–20 minutes before slicing. Garnish with fresh parsley, if desired, and serve warm.
