Tag: Lasagna

How to store lasagna – Creative in the kitchen – Gordon Ramsay’s version

How to store lasagna - Creative in the kitchen

There lasagna it is one of the best known typical Italian dishes in the world. Once prepared and cooked, it can also be kept for several days or months and then enjoyed as long as certain precautions are followed.

If you want to prepare lasagna and then store it, use only quality ingredients. Cover the pan with cling film (avoid aluminum foil) or place the lasagna in an airtight container.
At this point you can store them in fridge (temperature approx. + 8 ° C) for a maximum of 2 days.

It is also possible to freeze lasagna cooked, but not refrozen (i.e. thawed and frozen again). The lasagna must be covered on the surface, I recommend an airtight container (preferably glass). At this point you can freeze it and keep it for up to 3 months. If you are preparing a lasagna that includes ricotta as an ingredient, I do not recommend freezing.
To use them, simply take them out of the freezer, put them in the refrigerator and let them thaw very slowly, then bake them if necessary (in a preheated oven at 180 ° C or in the microwave for 3 minutes) when it is completely thawed.


Classic lasagna with meat sauce quick version – Gordon Ramsay’s version

Classic lasagna with meat sauce quick version

There classic lasagna with meat sauce in a quick version is the facilitated variant of the delicious lasagna, the Italian dish par excellence known all over the world and loved by everyone.

There lasagna it is a first course composed of several layers of puff pastry which is then seasoned with meat sauce sauce, plenty of parmesan, béchamel or mozzarella according to taste.

The best lasagna they are certainly the homemade ones with all the traditional steps as our grandmothers did: the hand-rolled pasta, the meat sauce that boiled for hours and the homemade béchamel.

When we have time (and desire!), We can certainly use a longer procedure. Unfortunately, modern life is increasingly frenetic and fast, so sometimes it becomes difficult even to think of preparing a dish that requires too many steps.

No fear! Today we treat ourselves to a succulent lasagna with meat sauce to make the whole family happy, but in an easy and above all fast version.

This quick and easy version is also excellent for those who are not really a master chef in the kitchen, but want to bring a tasty and tasty dish to the table.

Know that you can speed up the process a lot a good lasagna using some crafty ingredients that you can easily find on the market:

– the thin sheet without pre-cooking

– jars of ready ragù or a quick ragù made by you

-a pack of béchamel ready

Assembling the lasagna will now be child's play!

Let's see immediately how to prepare it.

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Mexican Lasagna – Yet another cooking blog – Gordon Ramsay’s version

Mexican lasagna

This Mexican lasagna is my personal reinterpretation of the classic of our cuisine, mixed with my passion for the international one.

If you too, like me, are curious palates, this Mexican lasagna is for you. And, as often happens with my recipes, it comes from a small dose of chance combined with the desire to experiment.

Don't turn up your nose, give them a chance, it will surprise you.

I started with a fresh sheet of lasagna, a good homemade bechamel, the idea of ​​preparing the classic recipe but … zero home meat. So, as has often happened to me, I thought about preparing some vegetarian lasagna with lentil ragout… but I didn't even have those.

I had "only" canned black beans. And so the light bulb went on: with a good stir-fry, some Mexican spice, and strips of cheddar cheese, I transformed this little hitch into an unexpectedly tasty and satisfying recipe.

But let's not delay and come to the recipe for my Mexican lasagna.

Mexican lasagna

ingredients for 2 people


  • 8 sheets of fresh egg lasagna
  • 250 g of cooked black beans
  • 150 ml of tomato sauce
  • 2 tablespoons of Mexican salsa
  • 1 teaspoon of Mexican spices *
  • 1/2 red onion
  • 1 clove of garlic
  • 200 ml of bechamel
  • 150 g of ceddar
  • Salt and Pepper To Taste
  • olive oil to taste
  • parsley to taste
  • fresh cherry tomatoes to taste


First, I sautéed the onion cut into strips and the crushed garlic in a little oil, then I added the boiled beans and allowed to flavor. I combined the Mexican sauce and the spices, a few leaves of chopped parsley and, after 5 minutes, also the tomato sauce, making the sauce "pull" over medium heat for 10/15 minutes.

Meanwhile, I heated the oven to 200 °, static.

I lined a round baking pan with parchment paper and cut the fresh sheet for lasagna to the same diameter (don't throw away the scraps, make us maltagliati with your favorite sauce!). On the bottom I poured a drizzle of oil, then a disc of pasta, a few tablespoons of beans in sauce (the garlic must be removed), the bechamel and a few slices of crumbled cheese. I continued until I ran out of sauce then I placed a last layer of pasta, finished with béchamel and cheese.

15 minutes in the oven and then, moving the pan to the highest part, the last 5 minutes with some fresh tomatoes and some aromatic herbs.


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