The ultimate restaurant-style lasagne, – gooey, indulgent and topped with plenty of béchamel, tomato sauce and mozzarella. Perfect if you have some leftover lasagne to use up, – but I can also promise you that it is an upgrade on an ordinary lasagne, – so it is well worth making a lasagne and then finishing it this way 🙂
The cooking time depends on whether the lasagne is fridge-cold or has just come out of the oven and only just been allowed to set. So do use a thermometer and check the temperature.
I’m telling you, – we will rarely be cooking lasagne any other way than this from now on 😉
Lasagne al forno – Lasagne topped with béchamel and tomato sauce
Recipe for the ultimate restaurant-style lasagne, – gooey and truly indulgent.
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Ingredients
- 4 pieces cooked lasagne, – leftover or freshly made
- 200 g grated mozzarella
- Fresh basil, to finish
Tomato sauce
- 2 tins chopped tomatoes or polpa (finely crushed tomatoes)
- 2 onions, finely chopped
- 5 cloves garlic, finely chopped
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 handful fresh basil leaves
- Olive oil
- Salt and pepper
Béchamel
- 40 g butter
- 2 tbsp plain flour
- 1/2 l whole milk
- 100 g Parmesan, grated
- 1/2 tsp nutmeg, freshly grated
- Salt and pepper
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Method
Tomato sauce
- Sweat the onion and garlic in a saucepan with a good glug of olive oil.
- Add the tinned tomatoes and the dried herbs and let the sauce simmer for 30 minutes, – or until the liquid has evaporated. The flavour gets more intense the longer it cooks.
- Finally, add the fresh basil leaves, season to taste with salt and pepper and set aside. You can also blend the sauce if you prefer it completely smooth.
Béchamel
- Melt the butter, stir in the flour and let it cook through for about a minute, – without letting it brown.
- Whisk in the milk a little at a time and bring the sauce to the boil.
- Add the grated Parmesan and nutmeg and let the sauce simmer over a low heat for 10-15 minutes, – stirring regularly so it doesn’t catch on the bottom.
- Season to taste with salt and pepper and, ideally, let it cool a little so it thickens.
Lasagne al forno
- Place the 4 pieces of lasagne in individual small ovenproof dishes,- they need high sides and must be able to go in the oven or a pizza oven.
- Top the pieces with a generous layer of tomato sauce, sprinkle with mozzarella and then top with béchamel. Pour it down the sides of the lasagne too. If you like, spoon a little more tomato sauce over the top to get just the right mix on top.
- Bake the pieces in the oven at 250 °C, or as hot as your oven will go, until the top and sides are golden and bubbling and the middle of the lasagne is piping hot. The cooking time depends entirely on whether the lasagne is fridge-cold when it goes into the oven or freshly made and still warm. So do use a thermometer and check the middle.I sometimes bake them in our pizza oven or on the barbecue. There they cook at 350-400 °C in the pizza oven and 230-250 °C on the barbecue respectively.If you bake them at high heat in the pizza oven, don’t push them too far in, as the tops can darken quickly. So keep an eye on them and move them around a little, – or lower the temperature.
- Serve the pieces topped with fresh basil, – and remember that the dishes are extremely hot.
Nutrition
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Det er simpelthen den bedste lasagne jeg nogensinde har fået👍
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Hej Marianna
Hvordan tænker du? Du kan sende linket til dig selv – direkte inde på opskriften hvis det er:)
Warm wishes, Dianna
Hej. Jeg har ikke lige sådan nogle små fade på lager. Kan man lave det i et fad, hvor man så bare sætter stykkerne ned i
Hej Inge
Det kan du sagtens gøre 🙂
Skær lasagnen i det antal stykker de skal serveres i, og sæt dem i fadet med lidt mellemrum omkring.
Så kan du nemt hælde ekstra sauce over, så alle sider får 🙂
Warm wishes, Dianna
Jeg har læst på specifikationen på staub fadet og pilluyvit fadet og de kan klare ca 250 grader, men du skriver 400 grader. Vi har også en pizzaovn, hvor jeg drømmer om at lave retten, men kan de holde til det
Hej Annemette
Jeg har aldrig oplevet problemer 🙂
Dem jeg bruger normalt er nogle jeg købte i Netto for evigheder siden, – de har aldrig taget skade 🙂
Du kan sagtens køre denne ved 250 grader, – dt gør jeg når jeg laver den på grillen, og det bliver ligeså lækkert 🙂
Warm wishes, Dianna
Hvor store er de Staun skåle du bruger her?
Hej Annemette
Den er 16 cm i diameter 🙂
Warm wishes, Dianna
Hej Dianna
Ikke for at være på tværs, men Hvis der er ost i en Bechamelsauce sauce bliver det til en Mornaysauce. Nu har jeg bare set det et par gange på jeres ellers så gode site
Hej Danny
Du har helt ret, – og jeg troede faktisk jeg havde fået rettet det, men det havde jeg ikke;-)
Så tak for påmindelsen:)
Dbh Dianna
Jeg har ledt efter de små støbejernsfade men kan ikke finde nogen i portionsstørrelser. Enten er de for små eller også for store
Hej Mia
Jeg har set at Pillivuyt har nogle små støbejernsfade der vil være perfekte til retten 🙂
Dbh Dianna
Stykker lassange, er det lassagepladeer?
Hej Jen
Nej det er 4 stykker tilberedt lasagne, – frisklavet eller en rest:)
De bedste hilsner
Dianna