On winter days, nothing is tastier than comfort food. Like that delicious Italian classic: fresh lasagna. Although this requires a long time in the kitchen, the lasagna must then also go into the oven for at least half an hour. No patience for that? Opt for lasagna, or as food blogger and foodie Laurentia Phoebe says: “Lazy woman’s lasagna.”
The concept of lasagna is straightforward: place thin lasagna sheets layer after layer in an ovenproof dish, with the sauce in between and some grated cheese on top to finish the dish. But what is “lasagna”? Italian Laurentia Phoebe, whom you know as “Laurentia tableOn Instagram – where she regularly posts – and who once participated in the TV show Bake Off Vlaanderen, has the answer to this question.
Lasagna sheets cut into pieces
The name “lasagna” is derived from the Italian word “lasagna”, because this type of pasta is somewhat similar to its older brother. Although lasagna is easier and faster. “You don’t need an oven, because with lasagna, the uncooked lasagna sheets are tossed in the pasta sauce, and then cooked in the sauce,” Laurentia says. “This makes it an easy one-pan dish that, unlike regular lasagna, requires little effort. In fact, lasagna is just lasagna in a pan. But without the built-up layers.”
“It doesn’t get much easier than this: You don’t have to be afraid of crazy béchamel sauce and you don’t have to keep your hungry stomach growling for longer than necessary. Simply let the lasagna sheets, which you cut into pieces or strips, cook in the pan with the sauce and you can serve the pasta on… Instant. By the way, it’s best to use fresh lasagna sheets that you find in the supermarket. It also works with dried skins, but you need more liquid in your sauce.
Tomato sauce mixed with mozzarella and pasta is always a hit. The more cheese, the more convenient nutritional content.
One pan in dishes
“Lasagna can be described as pure comfort food. Like almost all one-pot dishes. Tomato sauce mixed with mozzarella and pasta is always a hit. The more cheese, the more comforting nutritional content. This dish is perfect to prepare on a cold winter evening,” says Laurentia. “Ready in half an hour and absolutely delicious.”
“The cooking method in which you cook pasta in your own sauce is not new and is often used with other types of pasta. One-pot pasta is still a trend on social media,” Laurentia says. “Lasagna also seems to be more than just a hype.” For me. You won’t easily find this dish on a menu in Italy, but I don’t think Italians have anything against it either. Because it’s delicious. And it’s handy: you only need to wash one pan.
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