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There's a lasagna, and there's Aharoni's lasagna - Walla! Brilla Weeks

2022-05-25T11:12:23.471Z


A recipe for lasagna in tomato sauce and chamel with roasted peppers and feta cheese A recipe by Tamara and Israel Aharoni in honor of Shavuot. Enter >>


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

  • 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.

More pasta recipes

  • Mark A. Pajoli

  • Vegan pasta bolognese from tofu hummus

  • Cauliflower lasagna and crazy cheeses

  • Spaghetti Kyle

  • Italian pasta salad

  • Zucchini and lemon pasta with crumble

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  • Mac and cheese with tuna

  • Pasta A. Pajoli

  • Oxtail cauldron

  • Mottled lentil lasagna

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  • Brilla Weeks

  • Brilla

Tags

  • Lasagna

  • recipe

  • Aharoni

Source: walla

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