Lasagnette bolognese is an Italian dish made with small lasagna sheets and tomato sauce. My recipe is quick to prepare and doesn't need the oven, making it perfect for students or if you don't have that much time.
Because these mini lasagna sheets are a lot smaller, this dish is ready a lot faster than traditional lasagna. Unfortunately, lasagna sheets tend to stick together, so you have to keep stirring while making the pasta.
This is a stovetop recipe, but if you really like a crispy crust, you can put the dish in the oven at 180°C for a while until the cheese is melted.
Kids also love pasta dishes. At least mine do. This recipe is an easy way to sneak in some more vegetables.
You can also make this lasagnette recipe in advance and keep it in the refrigerator. You only have to heat it up when you are ready to serve. Sometimes it is necessary to add a little water.
Lasagna sheets - if you can't find lasagna sheets, you can also take regular lasagna sheets and break them into small pieces. The ribbed version looks extra nice in this recipe.
To make the lasagnette even healthier, it is best to choose whole wheat pasta. This contains more dietary fiber and vitamins.
If you want to make this dish extra special, you can also make the pasta from scratch!
Crushed tomatoes - I always make this recipe with strained tomatoes, but you could also replace them with canned diced tomatoes.
Cheese - even though this dish does not go in the oven, it is very nice to sprinkle cheese on top.
If you really want a crispy cheese layer, you can absolutely put the lasagnette in an oven dish and put it under the grill for a few minutes until the cheese is melted.
Vegetables - lasagnette is the perfect dish to use up any leftover vegetables. So that's what I did for this recipe. I added some zucchini and mushrooms but feel free to use any vegetable you love.
Because they don't go in the oven, I find cutting the vegetables a little smaller is best. That way, you can be sure everything is cooked.
Sauté the chopped onion with the garlic in a little oil until soft and glassy. Add the carrots cut into small cubes and cook them until they soften.
Meanwhile, dice the zucchini and add it along with the herbs.
After a few minutes, add the broken lasagna sheets, water, and strained tomatoes and simmer gently until the pasta is cooked.
Divide the lasagnette between plates and sprinkle with some grated cheese.
You will need a large dutch oven and a measuring cup for this recipe.
Lasagnette is best when served immediately, but you can store it in the refrigerator for 2-3 days.
Freezing is also possible. In the freezer, it will keep for about 3 months.
Take the lasagnette out of the freezer well in advance and let the pasta thaw slowly in the refrigerator.
Reheating is best in a pan on the stove or in the microwave.
More easy pasta recipes
- 200 grams whole wheat lasagna sheets
- 1 zucchini
- 2 carrots
- 1 onion
- 3 cloves of garlic
- 500 ml sieved tomatoes
- 250 ml water
- 300 g minced meat
- 2 tablespoons oil
- Pepper and salt
- 2 teaspoons oregano
- 1 teaspoon basil
- 1 teaspoon chives
- Chop the onion and garlic, clean the vegetables, and cut the carrots and zucchini into small cubes.
- Heat the oil in a pan and fry the onion and garlic until soft and translucent.
- Add the carrots and fry them for a while until they soften.
- Add the zucchini and herbs to the pan, and once they are almost cooked, add the strained tomatoes and broken lasagna sheets.
- Bring to a boil and gently simmer until the pasta is cooked. This will take about 20-25 minutes
- Season the lasagnette with some salt, pepper, and more herbs if necessary.
- Divide the lasagnette among the plates and sprinkle with some grated cheese.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 631Total Fat: 30gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 108mgSodium: 636mgCarbohydrates: 54gFiber: 11gSugar: 8gProtein: 41g