Lasagna is one of the most popular traditional Italian dishes of all time, with recipes handed down from generation-to-generation. That’s because baked lasagna is not simply just a dish; it’s Italian comfort food par excellence – a reason we all come together at the dinner table in the evening. In the traditional version, the filling is made with meat sauce. But for a touch more, why don’t you try one of the following recipes with indulgent ingredients like cheese and seasonal vegetables (like pumpkin and artichoke)?
Radicchio and smoked scamorza cheese lasagna
Clean and slice one head of radicchio into thin strips. In a frying pan, brown a clove of garlic in a little oil, and then add the radicchio strips. Let the radicchio wilt for a few minutes and then set it aside. Prepare a béchamel sauce using 1 quart of milk, 1 ½ tablespoons of flour, and 2 oz butter. Mix the flour with the butter and then, stirring continuously, add the milk, salt and a little nutmeg. Let the cream thicken, then butter a baking pan and start making the lasagna layers, alternating between sheets of pasta, béchamel sauce, radicchio, and smoked scamorza cheese cut into cubes. Finish with a sheet of pasta covered with grated parmesan cheese. Bake the lasagna at 355°F (180°C) for 20-25 minutes or until a golden-brown crust forms on the surface.
Pumpkin and porcini mushrooms lasagna
To make this filling, start by cooking the peeled and chopped pumpkin in a pot with a little oil and a clove of garlic. Once the garlic is golden-brown, add a little water and let it cook for about 20 minutes, adding more water if necessary. Then blend the pumpkin until creamy, adding a little béchamel sauce to make it softer. Separately, clean the mushrooms and slice them. Add them to a saucepan with oil and garlic and let them cook for about ten minutes. Adjust salt to taste. Butter a baking pan in the meantime and roll out the lasagna sheets, alternating them with the pumpkin cream and mushrooms. Finish with the pasta and a sprinkling of grated parmesan cheese. Bake at 355°F (180°C) for 25 minutes and then serve.
Artichokes and brie cheese lasagna
Artichokes and brie cheese are a match made in food heaven. To make this lasagna recipe, start by cleaning the artichokes. Then soak them in a bowl with water and lemon until you need to use them. Then slice and stew the artichokes in a pan with extra-virgin olive oil and a clove of garlic until soft. Add salt and béchamel sauce, stirring continuously until smooth and creamy. Slice the brie cheese. Then assemble the lasagna, alternating between sheets of pasta, artichoke cream, and slices of brie cheese. Finish with a layer of béchamel and a sprinkling of parmesan cheese. Bake at 355°F (180°C) for 30 minutes.
Pistachio and mint pesto lasagna
For this baked lasagna, you can either make a traditional pesto (with basil and pine nuts) or you can make the version with pistachios (unsalted and not toasted), fresh mint, and pine nuts, which will give the dish a fresher flavor. To make it, start by crushing the pistachios with the pine nuts in a mortar. Then add the fresh mint, grated parmesan cheese, and oil. Mince everything well and mix to combine (without lumps forming). Adjust salt to taste and then assemble the lasagna layers, alternating between pasta sheets and pesto. If the pesto is too thick, add a little warm water. If you want to add cheese, we suggest fresh thinly sliced mozzarella. Finish with a layer of pasta and a sprinkling of grated parmesan. Bake at 355°F (180°C) for 25 minutes.
Leeks, smoked salmon, and camembert cheese lasagna
For this version of baked pasta, start by washing the leeks and removing the outer sheaths. Cut away the greenest part. Slice them into rounds and sauté them in a pan with extra-virgin olive oil. Once ready, adjust salt to taste and add the smoked salmon (sliced into strips). Then start making the layers: Butter a baking pan and arrange a first layer of pasta. Add the leeks, salmon, and sliced camembert. Continue alternating between layers of pasta and filling and finish with a layer of pasta. Bake at 355°F (180°C) for 25 minutes and serve warm.