There is lasagna, and there is Aharoni's lasagna
Although it is the ultimate family holiday dish, we will not object to eating it just like that on a weekday - get Israel's Mediterranean lasagna and Tamara Aharoni
Brila, in collaboration with Brila
25/05/2022
Wednesday, 25 May 2022, 09:30 Updated: 09:35
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In the video: Aharoni's lasagna (PR)
The ultimate family holiday dish for Shavuot, but basically all year round is the lasagna of course.
Israel and Tamara Aharoni make a Mediterranean lasagna with roasted peppers, feta cheese and a sauce in chameleon and tomatoes.
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Lasagna with roasted peppers and feta (Photo: Alon Mesika, Styling: Yael Magen)
Note: Since the lasagna leaves do not undergo pre-cooking, and the sauce is the one that should be cooked in the oven, they should be well covered in the sauce, especially in the top layer.
Roasted pepper lasagna, olives and feta cheese
Recipe by: Israel and Tamara Aharoni, Brila
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★
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20 minutes work
120 minutes total
Easy to prepare
vegetarian
Recipes for Shavuot
milky
pasta
kosher
Roasted Pepper Lasagna (Photo: Alon Mesika, Styling: Yael Magen)
Ingredients
1 pack of lasagna leaves
6 roasted, peeled and cleaned red peppers
Olive oil
Salt
black pepper
Beshmel
80 grams of butter
3 tablespoons flour
½3 cups of milk
Salt
Ground black pepper
Muscat Metaguz
Finely grated casserole
ומ Jar of pomodoro sauce (200 g)
For assembly:
250 g crumbled feta cheese
Grated parmesan
A handful of basil leaves
For the conversion table, click here>
Preparation
How to make roasted peppers, olives and feta cheese lasagna?
1 Preheat oven to 180 degrees.
2
Prepare the béchamel:
Put the butter in the pot and when the peak is hot and bubbling, put in the flour, fry and mix with a wooden spoon for about two minutes.
3 Add the milk, salt, pepper and nutmeg, and mix with a hand whisk until the sauce comes to a boil and thickens completely.
Remove from the heat and mix in the pomodoro sauce and 2/3 of the parmesan.
4
Assemble the lasagna:
Grease a heatproof pan with a little olive oil, put a little of the sauce on the bottom, and line with the lasagna leaves.
5 Pour into a mold half the amount of the bacon to a uniform layer.
Arrange half of the peppers on the béchamel, sprinkle over the basil leaves and sprinkle half of the feta.
Repeat the sequence of actions.
7 Place the last layer of lasagna leaves and sprinkle evenly over it to cover all of the remaining bacon.
Sprinkle over the rest of the parmesan.
8 Cover with foil and bake for about 45 minutes.
Remove the foil and continue to bake for another 20 minutes until the top of the lasagna is browned.
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Tags
Lasagna
recipe
Aharoni