Classic Lasagna

Amano Italian Kitchen

Classic Lasagna

With a Fresh Green Salad & House Made Focaccia
Vegetarian
Amano brings you their signature Lasagna home, featuring layers of Nonna’s tomato sauce between fresh handmade pasta. This dish is beautifully accompanied by a fresh green salad and house made focaccia slathered in garlic butter and pecorino Romano cheese.
Serves 2
•   Easy Prep
•   Easy Prep
•   Ready in 30 Minutes

$39.99

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INGREDIENTS:

  • 1pc Lasagna Tray for 2 people
  • 250mL Nonna’s Tomato Sauce
  • 100g Grated Pecorino Cheese
  • 30mL Spicy Bomba
  • 1 head Red Leaf Lettuce
  • 1 head Radicchio
  • 2pc Baby Cucumber
  • 15-20 Cherry Tomatoes
  • 150mL Italian Dressing
  • 2 cloves Garlic
  • 1 Lemon
  • 1pc Focaccia Bread
  • 30g Garlic Butter

ITEMS NOT PROVIDED:

Make sure you’ve got a Baking Sheet, Tin Foil, a Small Pot, Tongs, a Salad Spinner, and a Salad Bowl. It’s also ideal to have some cooking staples like Salt and Pepper to taste, and Olive Oil on hand. Now, let’s get cooking!


PREP INSTRUCTIONS:

LASAGNA

1. Preheat oven to 350°F.

2. Remove plastic lid from Lasagna and cover with aluminum foil.

3. Place Lasagna on a baking sheet and put in the oven.

4. Cook for approximately 30-35 minutes.

5. Heat up Tomato Sauce in a small pot.

6. Remove foil from Lasagna and turn oven to broil setting until cheese is brown and bubbling.

7. Remove from the oven and let rest for 10 minutes before slicing.

FOCACCIA TOAST

1. Preheat oven to 350°F.

2. Careful not to cut all the way through, slice the Focaccia into 4 slices creating an accordion.

3. Rub the Garlic Butter in between each layer.

4. Place on a tray and bake in the oven for approximately 5 minutes.

5. Remove from oven and sprinkle some cheese on top. Place back in the oven for 1-2 minutes until cheese is melted.

SALAD

1. Remove the core from the Red Leaf Lettuce and Radicchio.

2. Cut or rip the Lettuce into bite sized pieces.

3. Fill a large bowl with cold water and a couple of ice cubes.

4. Plunge the Lettuce into the ice bath and let sit for 5-10 minutes.

5. While the Lettuce soaks, cut the Cucumbers into thin rounds, and cut the Tomatoes in half.

6. Remove the Lettuce and use a salad spinner, or place in a colander or on a tray lined with paper towel to dry.

7. Place the Lettuce, Cucumber and Tomatoes in a large bowl and drizzle with desired amount of dressing. Toss well.

8.Season with Salt and Pepper to taste.

PLATING INSTRUCTIONS

1. Place Tomato Sauce in a serving bowl or flat plate.

2. Serve Salad in a large salad bowl with serving tongs.

3. Place cut Lasagna, and top with more Tomato Sauce.

4. Garnish with Pecorino.

5. Slice and serve Focaccia.


Michael Angeloni

Executive Chef