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Lasagna with Ricotta

Lasagna with Ricotta

Written on Monday,4 April 2011 17:38

The lasagna with ricotta has its origins in Naples.
This recipe is very easy to make and is a perfect solution for a Sunday lunch or for every time you want to treat your family and friends!

Every 6 people

  • lasagna sheets(dry)
  • 1 kg of tomatoes passata
  • 500g of ricotta
  • 6-7 small sausages
  • 350g of mozzarella
  • extra virgin olive oil
  • salt
  • 4 leaves of basil

Start cooking the sausages in the tomatoes passata with little oil, salt and basil.
When ready remove them and add the ricotta to the tomatoes sauce, mix everything thoroughly.
In a deep baking pan put a first layer of lasagne sheets then add some of the tomatoes sauce, some of the cooked sausage (diced) and some of the mozzarella (diced).
Repeat this procedure a second time.
Cover everything with a final layer of lasagna sheets and tomatoes sauce.
Cover with kitchen foil and bake at 180 for 30 minutes, remove the foil and bake for another 10 minutes or until brown.