Our Food Story 21 | Beppino Occelli Lasagne con Tuma dla Paja Occelli®

Here’s how to make a classic Lasagna dish even tastier with Tuma dla Paja® Occelli!

200 g of Tuma dla Paja® Occelli
600 ml of tomato sauce
1 clove of garlic
A few basil leaves
500 g of lasagna
700 ml of bechamel
Grated Parmesan to taste
Extra virgin olive oil q.s. Salt to taste.

Cut the Tuma dla Paja® Occelli into small cubes and set aside.

Chop the garlic and fry it in little oil: then add the tomato puree together with some chopped basil leaves.

Let everything go for a few minutes and at the end of cooking add salt to taste.

Blanch the lasagna for a few moments, then lay them down and dry them on a cloth.

Now you can assemble the dish. Grease the bottom of a pan with béchamel and sauce and make the various layers following this alternation: lasagna, tomato sauce, cubes of Tuma dla Paja®, béchamel and finally a nice sprinkle of grated Parmesan.

When you have finished the ingredients (make sure to finish with béchamel and parmesan) bake in a preheated oven at 180 ° C for about 20-30 minutes.

In this recipe we opted for the tomato sauce (instead of the classic Bolognese lasagna ragout) to further enhance the flavor of Occelli cheeses. If you prefer, you can also skip the sauce and prepare excellent white lasagna.