In our house, we have long been fans of baked pasta dishes. This wonderful meatless lasagna with tomato sauce and mozzarella cheese is a tasty recipe that we use when there’s a little leftover pasta dough, but not enough to make pastasciutta for the whole family. It’s budget-friendly, ready in less than 3o minutes and sure to impress.
Meatless Lasagna with Tomato and Mozzarella Cheese
Ingredients (serves 4):
1 lt whole milk
30 gr butter
30 gr flour
400 gr tomato sauce
500 gr mozzarella cheese
pecorino cheese, grated
extra virgin olive oil
leftover corzetti pasta, cooked al dente
To make the bechamel sauce, pour the milk into a large non-stick saucepan and gently bring to a boil.
In another saucepan, melt the butter and add the flour. Cook for a couple of minutes on low heat, beating well. Add the milk to the butter/flour mixture and cook, whisking well, until it turns into a dense bechamel sauce.
Spoon some bechamel sauce into the bottom of a lasagna dish, then place some corzetti pasta over the top (the pasta should be cooked al dente!). Add some bechamel sauce, mozzarella cheese and sprinkle with grated pecorino cheese. Now place more corzetti over the bechamel sauce layer and top with tomato sauce, mozzarella cheese and pecorino. Repeat until all the ingredients have been used up.
Season with pepper and salt. Drizzle with extra virgin olive oil and cook in a 180° C hot oven for about 15 minutes, until the cheese melts and begins to bubble.