Lasagna Rosa

Lasagna Rosa
10 November, 2015 Patricia Palma

Servings: 6
Time: 120 minutes
Difficulty: Medium


  • 9 plates precooked lasagna
  • 800 grams of whole peeled Monterosa tomatoes
  • 3 cloves of garlic
  • 1 small cayenne pepper
  • 1 teaspoon sugar
  • 100 g grated Parmesan cheese
  • 100 g Emmental cheese
  • Butter
  • Extra Virgin Olive Oil

For the bechamel:

  • 500+50 ml of milk
  • 75 g flour
  • 1 pinch of nutmeg
  • Salt
  • Extra Virgin Olive Oil

Preparation Method

Stir fry in a pan with a splash of olive oil, chopped garlic cloves.
Add the whole peeled Monterosa tomatoes with their juice.
Cut the tomatoes with a spatula (or wooden paddle).
Add a teaspoon of sugar and crumbled cayenne pepper.
Cover with some ventilation and cook for 45 minutes until the liquid has evaporated and the sauce is concentrated.
Do not add salt.

Method for the bechamel:

Heat the oil in a saucepan.
Add the flour.
Mix well to integrate.
Gradually add milk, stirring with a whisk to avoid lumps.
Bring to a boil.
Once it has thickened, turn off heat.

Assemble the Lasagna:

Brush the bottom of a lasagna platter with oil.
Place three lasagne platess and spread the ingredients as follows:
¼ bechamel
1/3 Tomato
¼ cheese (Parmesan and Emmental)
Repeat this operation in the same order until getting three equal layers of bechamel, tomato and cheese.
The remaining ¼ bechamel is mixed with 50 ml of milk reserved for a more liquid texture for coverage.
Sprinkle the remaining cheese.
Place four small butter balls, one at each end of the lasagna.
Bake at 180 degrees for 50 minutes to heat up and down until gratin.
Leave outside for 15 minutes and serve in portions.

We use our own and and third-party cookies, for the analysis of user navigation. If you continue browsing, we consider that you accept its use. You can change the settings or get more information here. If you want to hide this message click here.