A New Entry To The Greek Cuisine
Although lasagna is a dish that many people looove to eat, in Greece it isn’t very popular. The reason is, that we already have a traditional Greek oven baked pasta that we make and uses the exact same ingredients as lasagna usually do. Like, Minced meat, cream, and cheese. The famous Greek “Pastitsio”.
With the only difference between pastitsio and lasagna being in the type of pasta that is used. Our traditional “Pastitsio” uses macaroni while lasagna use lasagna well…daaah. Lasagna is, in fact, a new entry to our Greek cuisine (I myself haven’t even tried lasagna until a couple of years ago).
So, what I have for you here is a lighter version of lasagna, than the usual over-stuffed ones. In these, you can actually taste the pasta, which in fact tastes amazing (Barilla has one of the best pasta qualities ). Italians love their pasta and what matters the most to them, is to accompany it with some good quality tomato sauce and cheese. Pretty basic stuff.
The Mediterranean Way Of Cooking Lasagna
The Mediterranean dishes, always consist of fresh ingredients. And this dish is no exception. There is also no meat in this recipe. It’s just a simple vegetarian Lasagna recipe made with fresh vegetables.
You will be amazed to find out just how tasty Lasagna can be without any meat.
Less Is More…
Now about the recipe, I started to undress the lasagna and used only some nice homemade tomato sauce. Ready made ones, that are sold on supermarkets are expensive for no reason and contain tons of added sugar (I recently saw Jamie Oliver’s documentary about additive sugar in foods and kind of freaked out).
Anyways, you don’t need to do much. Just pour the tomato juice in a pan, along with a tiny amount of sugar (compared to bought sauces), some dried oregano, a bit of olive oil, salt, and pepper. Then you simply cook it until it starts to become sweet and the sourness goes away. So simple. This sauce is the one I use when making pizza as well. It’s ridiculously easy to make and gives that nice pizza flavor.
Also used some Greek kefalotyri cheese, instead of Parmigiano. It’s just a notch less salty than Parmigiano.