This recipe is great for when you are craving something light and flavorful, it is also a great vegetarian option. We prepare our ‘sugo alla Siciliana’ with fresh cherry tomatoes, aubergines, and red onions; we slowly cook everything in the oven and flavor with ‘Capperi di Pantelleria’, black olives and marjoram.
Ingredients for 4/5 people
- 500 gr RawPasta ‘Sfoglia per Lasagna all’Uovo’
- 600 gr of RawPasta ‘Siciliana’ sauce
- 400 gr Mozzarella Cheese
- 250 gr Bechamel
- Parmigiano Reggiano or Grana Padano to taste
- Butter to taste
Try these pasta shapes:
Preparing this lasagna is very similar to preparing traditional lasagna. Butter a baking dish and spread the first layer of bechamel. Begin with a layer of fresh pasta, you can cut the pasta to make sure the whole surface is covered. Proceed with a layer of sauce and then bechamel and shredded mozzarella. Continue layering like this until you have at least 4 layers and you have finished your ingredients. Cover everything with a generous amount of Parmigiano Reggiano or Grana Padano. Cook in the oven at 180o for 40 minutes, then stop the fan and cook at 250o for a few minutes.
Your lasagna with ‘pasta fresca’ and ‘sugo Alla Sicilana’ is ready.