Classic Lasagna

Amano Italian Kitchen

Classic Lasagna

With Garlic Rapini & 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 garlic rapini and house made focaccia slathered in garlic butter and pecorino Romano cheese.
Serves 2
•   Easy Prep
•   Ready in 30 Minutes

$39.99

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Michael Angeloni

Executive Chef

INGREDIENTS:

  • 1 small tray Lasagna for 2 people
  • 250mL Nonna’s Tomato Sauce
  • 60g Grated Pecorino Cheese
  • 30mL Spicy Bomba
  • 1 bunch Rapini
  • 2 cloves Garlic
  • 1 Lemon
  • 1pc Focaccia Bread
  • 2oz Garlic Butter

ITEMS NOT PROVIDED:

Make sure you’ve got a Roasting Tray, Spatula, Pastry Brush, Sauté Pan with Lid, a Small Pot, some Tongs, and a Timer. It’s also ideal to have some Salt, Water  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

1. Preheat oven to 350°F.

2. Place Focaccia on a baking tray.

3. Using a pastry brush, spread Garlic Butter over top of the focaccia.

4. Sprinkle with as much Pecorino cheese as desired.

5. Bake for 10 minutes, or until golden brown.

RAPINI

1. Clean the Rapini, removing woody stems and any wilted leaves.

2. Using a sharp knife, thinly slice Garlic.

3. On a medium high heat, add 1 tablespoon of Olive Oil to a sauté pan.

4. Add Rapini and season with salt and pepper. Sauté Rapini for 2-3 minutes.

5. Add thinly sliced Garlic and cook until garlic is fragrant.

6. Add 2 tablespoons of water and cover with the lid. Steam for 2 minutes or until Rapini is cooked throughout.

7. Once Rapini is cooked, squeeze juice from half a Lemon over cooked Rapini.

PLATING
  • Lasagna cut in 2 potions
  • 2 tablespoons Nonna’s Tomato Sauce
  • 1 tablespoon grated Pecorino
  • 1 teaspoon Spicy Bomba
  • 1 slice Focaccia bread
  • Sauteed Rapini

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

2. Plate cut Lasagna, and top with more Tomato Sauce.

3. Add 4-5 pieces of Rapini, a couple slices of Focaccia.

4. Garnish with Pecorino and enjoy!