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.
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.
- 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.
- Adyghe cheese: 250 g
- Semi-fat curd 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.
- 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.
- 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.
- Tomatoes in their own juice: 1 jar
- No-boil 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.
- No-boil 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.
- No-boil 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.
- Green basil: 1 bunch
