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My Mamma’s Lasagna (a Family Secret)

If you follow me here for a while you definitely know that my biggest culinary influences come from my mother and grandma who have Italian heritage. So making (and eating) pasta is a great pleasure of mine...hence why I need to share this recipe of my Mamma's Lasagna with you. It's one of my family's best kept secrets and something that I learned early on with my mum. Making everything from scratch will make everything taste better, granted. But making things differently may land you on an even better place. This is the inspiration for this dish. Making things differently ended up making this recipe even more memorable and such a delicious meal. Are you ready to learn the secret? *drum roll* The pasta for the lasagna is actually, crêpe pancakes...I know it may sound weird but do NOT dismiss this trick. The crêpes make for the perfect, fluffier pasta for the lasagna, adding a more complex flavour to the overall dish and giving it a lighter finish. Now, I know it's a bummer that you have an extra step in there to make this dish BUT I promise you, it will be worthy. Plus, if you are in self-isolation, like myself, this is the perfect excuse to get cooking! Please let me know if you try it? Okay, now I'm sorry I don't have the perfect pics to convince you to make this, but I put together a little video so you can check it out for yourself. No items found. My Mamma's Lasagna Also, I know making this is time consuming, but that's the perfect recipe to make now, freeze and enjoy later. Make lots of it, bring the kids to help and enjoy it now and later. I honestly hope you love this, because it's one of my favourite and one that brings so many good memories for me. I hope you can feel it when you make it at home. My Mamma's Lasagna (a Family Secret) Recipe Type: Main Cuisine: Italian Author: Eat Yourself Green by Larissa Prep time: 1 hour Cook time: 1 hour Total time: 2 hours Serves: 8 A delicious traditional dish with a twist that adds flavour and lightness to the whole meal. Ingredients Mushroom sauce 1 can of organic full cream coconut milk 1 jar of passata 500g of chopped mushroom 1 diced onion 1-2 chopped cloves of garlic Salt & pepper to taste Rosemary, oregano & thyme (to taste) 1/2 tsp sugar ¼ tsp smoked paprika ¼ tsp nutmeg Olive oil Crêpe pancakes (I usually eye-ball this but here's the basic recipe): 2 cups of flour 3 1/2 - 4 cups of water Pinch of salt Dash of oil To assemble: Shredded Mozzarella Oregano Instructions Mushroom sauce: In a large pan over medium heat, add 1-2 tbsp of olive oil. Add the finely chopped onion and a chopped garlic. Sauté until soft and then add the mushrooms. Sauté the mushrooms until soft and juicy. Add the salt and pepper now and the smoked paprika. Cook well until the bottom of the pan starts to stick and the mushrooms are caramelised (be careful not to burn them). Then, add the passata (season with a tiny bit of sugar if needed in case the tomatoes are too acidic). After 15 minutes, add the coconut milk and stir until it’s all well combined. Season with the herbs and taste for salt. Turn the heat off and wait until assemble. Crêpes: In a blender, add the crêpe ingredients and mix for about 1 minute of until very smooth. The dough should be thinner but not watery (up to your taste though). Now, in a large frying pan, add a dash of oil and let it heat it up. Once the pan is hot, pour the dough mixture onto the pan and tilt the pan around to spread the dough evenly. Cook for one minute or until the underside is golden, then using a spatula, flip it over and cook for another minute. Remove from pan and place it in a plate and keep it on the oven to maintain it warm. Now repeat the process until there's no dough left. Assemble: Set all the elements for the lasagna around a baking dish so everything is easily accessible. On the baking dish, pour a little bit of the sauce to the bottom and spread evenly (watch video). Then, place the crêpe on top and cut off any excess and spread around the dish. Be creative according to the baking dish you are using. Now add the sauce, again spreading evenly through the dish. Top with the mozzarella. Repeat until there's one finger left till the edge of the dish OR until one of the ingredients run out. Top generously with mozzarella and oregano. Bake for 10-15 minutes until cheese melts and top looks golden. Remove from the oven and serve with a salad. Freeze any leftovers to eat later.

If you follow me here for a while you definitely know that my biggest culinary influences come from my mother and grandma who have Italian heritage. So making (and eating) pasta is a great pleasure of mine…hence why I need to share this recipe of my Mamma’s Lasagna with you.

It’s one of my family’s best kept secrets and something that I learned early on with my mum. Making everything from scratch will make everything taste better, granted. But making things differently may land you on an even better place.

This is the inspiration for this dish. Making things differently ended up making this recipe even more memorable and such a delicious meal. Are you ready to learn the secret?

*drum roll*

If you follow me here for a while you definitely know that my biggest culinary influences come from my mother and grandma who have Italian heritage. So making (and eating) pasta is a great pleasure of mine...hence why I need to share this recipe of my Mamma's Lasagna with you. It's one of my family's best kept secrets and something that I learned early on with my mum. Making everything from scratch will make everything taste better, granted. But making things differently may land you on an even better place. This is the inspiration for this dish. Making things differently ended up making this recipe even more memorable and such a delicious meal. Are you ready to learn the secret? *drum roll* The pasta for the lasagna is actually, crêpe pancakes...I know it may sound weird but do NOT dismiss this trick. The crêpes make for the perfect, fluffier pasta for the lasagna, adding a more complex flavour to the overall dish and giving it a lighter finish. Now, I know it's a bummer that you have an extra step in there to make this dish BUT I promise you, it will be worthy. Plus, if you are in self-isolation, like myself, this is the perfect excuse to get cooking! Please let me know if you try it? Okay, now I'm sorry I don't have the perfect pics to convince you to make this, but I put together a little video so you can check it out for yourself. No items found. My Mamma's Lasagna Also, I know making this is time consuming, but that's the perfect recipe to make now, freeze and enjoy later. Make lots of it, bring the kids to help and enjoy it now and later. I honestly hope you love this, because it's one of my favourite and one that brings so many good memories for me. I hope you can feel it when you make it at home. My Mamma's Lasagna (a Family Secret) Recipe Type: Main Cuisine: Italian Author: Eat Yourself Green by Larissa Prep time: 1 hour Cook time: 1 hour Total time: 2 hours Serves: 8 A delicious traditional dish with a twist that adds flavour and lightness to the whole meal. Ingredients Mushroom sauce 1 can of organic full cream coconut milk 1 jar of passata 500g of chopped mushroom 1 diced onion 1-2 chopped cloves of garlic Salt & pepper to taste Rosemary, oregano & thyme (to taste) 1/2 tsp sugar ¼ tsp smoked paprika ¼ tsp nutmeg Olive oil Crêpe pancakes (I usually eye-ball this but here's the basic recipe): 2 cups of flour 3 1/2 - 4 cups of water Pinch of salt Dash of oil To assemble: Shredded Mozzarella Oregano Instructions Mushroom sauce: In a large pan over medium heat, add 1-2 tbsp of olive oil. Add the finely chopped onion and a chopped garlic. Sauté until soft and then add the mushrooms. Sauté the mushrooms until soft and juicy. Add the salt and pepper now and the smoked paprika. Cook well until the bottom of the pan starts to stick and the mushrooms are caramelised (be careful not to burn them). Then, add the passata (season with a tiny bit of sugar if needed in case the tomatoes are too acidic). After 15 minutes, add the coconut milk and stir until it’s all well combined. Season with the herbs and taste for salt. Turn the heat off and wait until assemble. Crêpes: In a blender, add the crêpe ingredients and mix for about 1 minute of until very smooth. The dough should be thinner but not watery (up to your taste though). Now, in a large frying pan, add a dash of oil and let it heat it up. Once the pan is hot, pour the dough mixture onto the pan and tilt the pan around to spread the dough evenly. Cook for one minute or until the underside is golden, then using a spatula, flip it over and cook for another minute. Remove from pan and place it in a plate and keep it on the oven to maintain it warm. Now repeat the process until there's no dough left. Assemble: Set all the elements for the lasagna around a baking dish so everything is easily accessible. On the baking dish, pour a little bit of the sauce to the bottom and spread evenly (watch video). Then, place the crêpe on top and cut off any excess and spread around the dish. Be creative according to the baking dish you are using. Now add the sauce, again spreading evenly through the dish. Top with the mozzarella. Repeat until there's one finger left till the edge of the dish OR until one of the ingredients run out. Top generously with mozzarella and oregano. Bake for 10-15 minutes until cheese melts and top looks golden. Remove from the oven and serve with a salad. Freeze any leftovers to eat later.

The pasta for the lasagna is actually, crêpe pancakes…I know it may sound weird but do NOT dismiss this trick. The crêpes make for the perfect, fluffier pasta for the lasagna, adding a more complex flavour to the overall dish and giving it a lighter finish.

Now, I know it’s a bummer that you have an extra step in there to make this dish BUT I promise you, it will be worthy. Plus, if you are in self-isolation, like myself, this is the perfect excuse to get cooking! Please let me know if you try it?

Okay, now I’m sorry I don’t have the perfect pics to convince you to make this, but I put together a little video so you can check it out for yourself.

View this post on Instagram

Today I'm sharing this super yummy recipe from the depths of my mum's cookbook.⁠ ⁠ Lasagna is one of my comfort foods that I rarely make because it takes a good couple of hours of my day…and who's got that anyway? (Errrr, I hope all of you now!) Well, last Sunday I finally made it and I was so happy I had some leftover that I could safely store on my glass containers from @decoraustralia ⁠ ⁠ I tend to reuse all my plastic containers but for storing food, I much rather use glass and I love that I can get good quality containers at my local supermarket.⁠ ⁠ Anyhoo, check out this quick how-to assemble your lasagna and get the recipe on my blog! 🤤⁠ ⁠ ⁠ ⁠[Video: above the head shot of me assembling a lasagne and serving and storing it in glass containers] ⁠ #sponsored #eatyourselfgreen #vegan #veganfood #homemade #healthyliving #healthyeating #zerowaste #eatrealfood #organicproduce #localfood #localproduce #knowyourfarmer #seasonalproduce #homemadeisbestmade #homemadelasagna

A post shared by Larissa | Eat Yourself Green (@eatyourselfgreen) on

My Mamma’s Lasagna

Also, I know making this is time consuming, but that’s the perfect recipe to make now, freeze and enjoy later. Make lots of it, bring the kids to help and enjoy it now and later.

I honestly hope you love this, because it’s one of my favourite and one that brings so many good memories for me. I hope you can feel it when you make it at home.

5 from 1 reviews
My Mamma's Lasagna (a Family Secret)
 
Prep time
Cook time
Total time
 
A delicious traditional dish with a twist that adds flavour and lightness to the whole meal.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 8
Ingredients
Mushroom sauce
  • 1 can of organic full cream coconut milk
  • 1 jar of passata
  • 500g of chopped mushroom
  • 1 diced onion
  • 1-2 chopped cloves of garlic
  • Salt & pepper to taste
  • Rosemary, oregano & thyme (to taste)
  • ½ tsp sugar
  • ¼ tsp smoked paprika
  • ¼ tsp nutmeg
  • Olive oil
Crêpe pancakes (I usually eye-ball this but here's the basic recipe):
  • 2 cups of flour
  • 3½ - 4 cups of water
  • Pinch of salt
  • Dash of oil
To assemble:
  • Shredded Mozzarella
  • Oregano
Instructions
Mushroom sauce:
  1. In a large pan over medium heat, add 1-2 tbsp of olive oil. Add the finely chopped onion and a chopped garlic. Sauté until soft and then add the mushrooms.
  2. Sauté the mushrooms until soft and juicy.
  3. Add the salt and pepper now and the smoked paprika.
  4. Cook well until the bottom of the pan starts to stick and the mushrooms are caramelised (be careful not to burn them).
  5. Then, add the passata (season with a tiny bit of sugar if needed in case the tomatoes are too acidic).
  6. After 15 minutes, add the coconut milk and stir until it’s all well combined. Season with the herbs and taste for salt.
  7. Turn the heat off and wait until assemble.
Crêpes:
  1. In a blender, add the crêpe ingredients and mix for about 1 minute of until very smooth. The dough should be thinner but not watery (up to your taste though).
  2. Now, in a large frying pan, add a dash of oil and let it heat it up.
  3. Once the pan is hot, pour the dough mixture onto the pan and tilt the pan around to spread the dough evenly.
  4. Cook for one minute or until the underside is golden, then using a spatula, flip it over and cook for another minute.
  5. Remove from pan and place it in a plate and keep it on the oven to maintain it warm.
  6. Now repeat the process until there's no dough left.
Assemble:
  1. Set all the elements for the lasagna around a baking dish so everything is easily accessible.
  2. On the baking dish, pour a little bit of the sauce to the bottom and spread evenly (watch video).
  3. Then, place the crêpe on top and cut off any excess and spread around the dish. Be creative according to the baking dish you are using.
  4. Now add the sauce, again spreading evenly through the dish.
  5. Top with the mozzarella.
  6. Repeat until there's one finger left till the edge of the dish OR until one of the ingredients run out.
  7. Top generously with mozzarella and oregano.
  8. Bake for 10-15 minutes until cheese melts and top looks golden.
  9. Remove from the oven and serve with a salad.
  10. Freeze any leftovers to eat later.

If you make this, please tag me on Instagram or Facebook. I’d love to see you making this recipe!

Peace and love,

Larissa x

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