Recipe for Lasagna with ‘alla Siciliana’ Sauce

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:

Sfoglia per Lasagna all’Uovo

Method:

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 180^o for 40 minutes, then stop the fan and cook at 250^o for a few minutes.

Your lasagna with ‘pasta fresca’ and ‘sugo Alla Sicilana’ is ready.

Buon Appetito!!

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