A very simple and tasty first course!
- 1/2 lb. of Italian Lasagna;
- Bechamel sauce (recipe here);
- 10.58 oz of Tomato sauce;
- 7 oz of mozzarella cheese;
- Grated Parmigiano Reggiano cheese (or Grana Padano);
- 6 fresh basil leaves
In a large pot with boiling salted water, cook the lasagne for a few minutes.
Drain and let them dry on a cloth, being careful not to overlap them to prevent them from sticking together.
In a saucepan, fry the oil and the onion.
Add the tomato sauce and cook for about 15 minutes.
Add salt and pepper and add the béchamel.
Mix well and cook another 10 minutes.
Pour a layer of sauce on the bottom of a pan.
Spread the first layer of pasta, season with the mixture, spread the diced mozzarella and sprinkle with the grated cheese.
Repeat until the ingredients are finished. Sprinkle the last layer with the grain.
Bake in pre-heated oven at 356 F for 40 minutes.
Garnish with fried basil leaves.