Corn flour lasagna with sausages
8 servings
135 minutes
Corn flour lasagna with sausages is an original interpretation of the classic Italian dish, where traditional pasta layers are replaced with tender corn flour sheets. This makes the dish richer and more unusual. Sausages sautéed with onions and bell peppers add spiciness and depth of flavor, while the tomato sauce adds juiciness. Sour cream and mozzarella create a delicate creamy layer that makes each serving truly cozy. This lasagna is perfect for a family dinner or festive table when you want to surprise guests with something unusual yet incredibly tasty. Its rich aroma and golden crust make you eagerly await the moment to enjoy every bite.
1
Boil water in a medium-sized saucepan and stir in cornmeal. Cook until swollen for about 5-7 minutes. Then transfer the porridge to 2 wide trays and cool.
- Water: 6 glasss
- Cornmeal: 2 glasss
2
Preheat the oven to 180 degrees.
3
While the oven is heating up, melt the butter and fry the sausages in a pan. Then add the onion and bell pepper and mix well. Next, pour in the pasta sauce and simmer on low heat for about 15 minutes.
- Olive oil: 6 tablespoons
- Small sausages: 800 g
- Onion: 120 g
- Bell pepper: 110 g
- Tomato sauce: 1 jar
4
Cut each hardened layer of porridge into 2 rectangles. Then place one layer at the bottom of a baking dish, add a layer of sausages on top, spread with sour cream, and sprinkle with mozzarella. Repeat the layering until the layers are finished. Bake for 40-45 minutes. Then remove from the oven and let it rest for about 10 minutes before serving.
- Mozzarella cheese: 800 g
- Sour cream: 400 g
