Penne Pasta Lasagne
Calories: 21
Adjust Servings Here: 8 servings
Description
This quick and easy penne lasagna is lasagna made simple. If you're wondering why it's so creamy, it's because it has both tomato sauce and bechamel sauce, plus three different kinds of cheese. And then it's baked into this gorgeous creamy, cheesy, melting pot of flavors.
Ingredients
Tomato sauce/Marinara sauce
- 16 oz (450 g) Crushed tomatoes (1 can)
- 14 oz (390 g) Tomato puree (1 can)
- 2 tbsp Olive oil
- 1 cloves Garlic sliced
- ½ cup Red onion chopped finely
- 1 tbsp Brown sugar
- 2 tbsp Tomato paste
- ¼ tsp Dried thyme leaves
- 2 tbsp Basil fresh chopped
- ¼ tsp Dried oregano
- 2 Bay leaves large
- ½ tsp Salt
- ½ tsp Pepper
Bechamel sauce
- 3 tbsp Butter
- 1 tbsp Flour
- 2 cups (500 ml) Milk
- ¼ cup (25 g) Parmesan cheese grated (Optional)
- ¼ tsp Nutmeg freshly grated
- ¼ tsp Salt
- ¼ tsp Pepper
Assemble
- 1 lb (500 g) Penne pasta or other
- ½ cup (50 g) Parmesan grated
- ½ cup (55 g) Cheddar grated
- ½ cup (55 g) Mozzarella grated
Instructions
Tomato sauce
- In a heavy-bottomed pan or Dutch oven, saute onions and garlic in oil over medium heat until they are translucent. Add the dried herbs, bay leaves, and brown sugar. Let it caramelize slowly so it browns, not burns.
- Next, add the tomatoes (both cans) and the tomato paste. Continue to cook on medium-high for 5 minutes. Season with salt and pepper to taste. Then, bring it to a boil.
- Cover the pan, lower the heat to a simmer, and let it simmer gently for 15 minutes. After 15 minutes, you should have a thick, dark tomato sauce. Add in your fresh basil leaves. Set aside until ready to use. This can be made up to 4 days ahead.
Bechamel sauce
- Use a heavy-bottomed saucepan over medium to low heat to melt the butter. Add flour and cook for two minutes, stirring constantly. Slowly add 1/2 cup of milk, stirring continuously until there are no lumps.
- Continue adding the remaining milk and stir continuously to ensure no lumps. Cook for two minutes. Lower the heat and add the nutmeg. Season with salt and pepper. Add the cheese. Continue to cook on low until thick, creamy, and coats the back of a wooden spoon.
Assemble
- Preheat the oven to 375°F (190°C). Spray a 9x13 casserole dish with oil to prevent sticking.
- Boil the pasta according to the directions on the package.
- Start to layer the ingredients - Add penne at the bottom. Spread the tomato sauce evenly over the penne. Spoon the bechamel sauce slowly without mixing the two sauces. Grate the Parmesan cheese, then the Cheddar, and then the Mozzarella.
- Place the baking dish on a parchment-lined baking tray for each cleanup. Bake for 25 to 30 minutes, until the top is golden and bubbling.
- Let it rest for 10 minutes before you serve.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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