Lasagne al Sugo Finto

Hello Foodies!

It’s that period of the year… don’t you hear the bells jingle?

I’m pretty sure you will want to amaze your family with some typical italian dish for Christmas: now I will tell you how I amazed mine last year!

We come from a very “traditional” southern family, at least when it comes to food and holidays, but last year, for the very first time, they allowed me and my cousins to cook the first course. And of course I couldn’t resist, I had to do something that they would never think of… And I succeeded!

Ladies and Gentlemen, let me introduce you to the wonders of the Lasagne Al Sugo Finto*!


(that’s an actual lasagna)

*Sugo finto means, literally, “Fake Sauce”.

It’s a vegetarian Bolognese sauce, from tuscan tradition, that tastes really good and has the same texture and colours of the Ragù. it’s not even that hard to cook it, and it’s all vegs – you will spend way less than a meat course (we did have meat later – but that’s another story).

Here we go:

Ingredients for A LOT of people.

* 4 packs of fresh lasagna sheets – or 16 sheets if you want to do it by your own

* 10 carrots

* 3 leeks

* 1 1/2 shallot

* 3 selleries

* 1 parsley tuft

* 2 bottles of “passata di pomodoro” (plain tomato purea)

* salt, pepper

* oil

* 2 packs of Besciamella (1 liter)

* 500 g Mozzarella or Scamorza cheese

* grated parmigiano

It will take some work so make sure you have a beer with you or even better someone to drink and work with!

Peel the carrots, wash carefully all the remaining vegetables and start chopping them into tiny cubes: the tiniest the better, because the sauce must have that rough texture so good when you eat the Bolognese Ragù!

Once you’re done, prepare a large pot or pan (something like a wok) and pour oil: it has to be a thick layer because you have a lot of stuff to cook. Heat the oil and once it’s warm – it must not boil – pour all the chopped veggies (the “battuto“) in it, keeping the flame low.

Leave it for 10 minutes, mixing everything up until they are softened, meanwhile start to pre-heat the oven to 200°C.

Once the battuto is softened you can pour on it the tomato sauce: lower the flame at its minimum and mix often. You can add salt and pepper (and a pinch of sugar to erase the acid notes…).

Now, if the lasagna you bought is fresh, you will not need to wet it, otherwise leave it into tepid water for 3-4 minutes before using it.

Once the sugo is ready (taste it to understand when: some prefer it very thick and they leave it longer on the fire, others like it more liquid. Just remember that it will cook more in the oven!) you can start preparing the actual Lasagna.

In a baking tray, add a little bit of sugo, then cover it with lasagna. Add a mozzarella layer, then sugo, then besciamella, then again lasagna, mozzarella, sugo, besciamella… keep going until it’s full or you’ve finished your ingredients.

Now cover the tray with some foil and put it in the oven for 30 minutes.

Take the foil off, if you have a “grill” mode put it on. Add some parmigiano on the top of the last layer and bake everything from five to ten minutes… the result will be a crispy  wonder!

Enjoy your dinner and wait until the last bite to tell your family what did they just eat 😉

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