Lasagna with cheese in tomato sauce "Nik KoLas"

8 servings

60 minutes

Lasagna with cheese in tomato sauce 'Nik KoLas' is a harmony of flavors where rich tomato sauce envelops tender layers of lasagna soaked in aromatic cheese-curd filling. This recipe draws inspiration from traditional Italian cuisine but is enriched with notes of Eastern spices, fresh mint, and spicy chili pepper. The result is a dish with a rich taste that combines spiciness, creaminess, and a slight heat. Lasagna is perfect for a cozy family dinner or a festive table, impressing guests with its depth of flavor and appetizing aroma. The baked layer of mozzarella and parmesan creates the perfect crust, adding textural completeness to each piece.

Energy value per serving

• Calories: 341
• Proteins: 22.3g
• Fats: 21.5g
• Carbohydrates: 13g

Ingredients

• Ready-made dry lasagne sheets: 9 pc
• Tomatoes: 5 pc
• Red sweet pepper: 1 pc
• Tomatoes in their own juice: 1 jar
• Garlic: 2 clove
• Onion: 1 pc
• Green basil: 1 bunch
• Cottage cheese 9%: 250 g
• Adyghe cheese: 250 g
• Mozzarella cheese: 125 g
• Grated Parmesan cheese: 100 g
• Chicken egg: 2 pc
• Mint: 1 bunch
• Red chili pepper: 1 pc
• Salt: to taste
• Ground black pepper: to taste
• Olive oil: 2 tbsp

Cooking steps

1. Blend canned tomatoes, tomatoes, bell pepper, onion, garlic, and 2/3 basil with olive oil, but not into a uniform puree, leaving some chunks. Season with salt and pepper to taste.

   Required ingredients:

   • Tomatoes: 5 piece
   • Red sweet pepper: 1 piece
   • Onion: 1 piece
   • Garlic: 2 cloves
   • Green basil: 1 bunch
   • Olive oil: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Grate Adyghe cheese on a large grater, mix it with cottage cheese and eggs.

   Required ingredients:

   • Adyghe cheese: 250 g
   • Cottage cheese 9%: 250 g
   • Chicken egg: 2 pieces

3. Chop the mint, remove the seeds from the chili pepper if you don't like it very spicy, and if you do, chop everything together and mix with the cheese-curd mixture. Add salt and pepper.

   Required ingredients:

   • Mint: 1 bunch
   • Red chili pepper: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Divide the mass into two parts.

5. Slice the mozzarella into thin rounds.

   Required ingredients:

   • Mozzarella cheese: 125 g

6. Preheat the oven to 180 degrees.

7. Pour a couple of ladles of tomato sauce into a medium-sized baking dish, layer three sheets of lasagna, then add one part of the cheese-curd mixture, top with some mozzarella, and sprinkle with parmesan. Pour tomato sauce with a ladle and spread it over the entire surface.

   Required ingredients:

   • Tomatoes in their own juice: 1 jar
   • Ready-made dry lasagne sheets: 9 pieces
   • Adyghe cheese: 250 g
   • Mozzarella cheese: 125 g
   • Grated Parmesan cheese: 100 g

8. Next, place three layers of lasagna on top, again spreading the cheese mixture, mozzarella, parmesan, and tomato sauce.

   Required ingredients:

   • Ready-made dry lasagne sheets: 9 pieces
   • Adyghe cheese: 250 g
   • Mozzarella cheese: 125 g
   • Grated Parmesan cheese: 100 g
   • Tomatoes in their own juice: 1 jar

9. Cover with the last three layers, pour the remaining sauce, crumble mozzarella, and sprinkle with parmesan.

   Required ingredients:

   • Ready-made dry lasagne sheets: 9 pieces
   • Tomatoes in their own juice: 1 jar
   • Mozzarella cheese: 125 g
   • Grated Parmesan cheese: 100 g

10. Bake at medium level for 20-30 minutes, you can put it under the grill for the last five minutes.

11. Take it out of the oven and sprinkle with the remaining basil.

    Required ingredients:

    • Green basil: 1 bunch