Traditional lasagna is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagna made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., beef, pork or chicken mince), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavoured with wine, garlic, onion, and oregano. In all cases the lasagna are oven-baked.
Gruyere-spiked Bechamel drapes over the noodles and butternut squash to give this dish a velvety richness. Hearty, earthy kale perfectly balances the sweet butternut, and crunchy, toasted pecans crown the top of this luscious lasagna.
Since the Spanish dominion brought the new ingredient to Modica, Sicily, chocolate has been a favourite addition to Sicilian dishes. Since then, the Modicans have become known for their high-quality chocolate which is often used it in savoury dishes such as rabbit ragù and mince pastries. In this lasagne, the chocolate paired with the cinnamon gives a slight sweetness to the mince and adds a velvety shine.
A lasagna made with just vegetables and cheese – you can’t get much better than that. This lasagna uses sweet potato slices as a substitute for the pasta and is layered with a mixture of mushrooms, silverbeet, and cheeses.
Pasticho is a delicious version of lasagna that is very popular in Venezuela. In Venezuela, pasticho is prepared with regular lasagna noodles layered alternately with a tomato-based meat sauce and bechamel sauce, with cheese and sometimes ham interspersed within the layers.
Do you like the taste of pizza, but don’t like the bready bases ? Well we have the perfect solution for you – all of your favourite pizza toppings can be combined to make this delicious pizza supreme lasagna – easy to make and full of those mouth-watering pizza ingredients.
Measurements can differ from country to country, so below we have outlined the measurements that we use at Aussie Taste. There is a dropdown selector you can use to have the recipe converted between metric and imperial. Most recipes have temperatures converted also.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C.
Australian spoons and cups: 1 teaspoon equals 5 ml; 1 dessertspoon equals 15 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.