Tin lasagna is faster to make than traditional lasagna.
If your baking sheet seems too big, don’t fill it completely with lasagna. Mari Moilanen
Lasagna is a wonderfully delicious baked dish, but you don’t always have the time or energy to make it. It takes time with many steps.
Food influencer and editor Mari Moilanen decided to develop a tin version of lasagna. Sheet lasagna is therefore a thin lasagna made on a sheet without white sauce.
Mari Moilanen runs Jotain maukasta social channels. Mari Moilanen
According to Moilanen, sheet lasagna is faster to make than regular lasagna precisely because of the lack of white sauce. The white sauce has been replaced with a mixture of ricotta, egg yolk and parmesan.
– Tin lasagna has an intense flavor because the white sauce does not dilute it, Moilanen says and continues:
– This is just plain crunchiness. It’s really good.
Sheet pan lasagna
(for 4 people)
12 sheets of lasagna
Bolognese sauce:
1 yellow onion
3 cloves of garlic
400 g ground beef
2 tablespoons of olive oil
2 dl red wine
800 g of crushed tomatoes
2 teaspoons of dried oregano
1 teaspoon ground paprika
1 1/2 teaspoons salt
1/2 teaspoon of sugar
a few grinds of black pepper from the grinder
Ricotta filling:
1 cup (250 g) ricotta
2 yolks
100 g grated parmesan
1/2 tsp ground nutmeg
a few pinches of black pepper
In addition:
100 g grated parmesan
100 g grated mozzarella cheese
1 ball of buffalo mozzarella
1. Start by making the bolognese. Chop the onions and garlic cloves. Brown the minced meat in olive oil, add the onions and cook for a while. Add red wine to the pan and let it boil. Add the rest of the bolognese ingredients and simmer while you prepare the rest of the lasagna.
2. Mix the ricotta, yolks and parmesan together. Season with nutmeg and black pepper.
3. Pre-cook the lasagna sheets for about 5 minutes in boiling and salted water. Stir the lasagna sheets while cooking to prevent the sheets from sticking to each other.
4. Oil the baking tray. Cut the pre-cooked lasagna sheets into three parts and mix in the bolognese sauce. Spread evenly on the baking sheet.
5. Place a dollop of the ricotta filling on top of the lasagna. Sprinkle grated cheese on top and tear a ball of buffalo mozzarella on top. Bake the lasagna in a 200-degree oven for about 30 minutes until the surface is crispy and browned.
Recipe: Mari Moilanen, Something tasty