Very low-fat lasagna

Gran lean lasagna is a typical dish of Piedmontese cuisine, and is filled with a delicious anchovy sauce flavored with herbs.

Today we are preparing lasagna gran magro, a Piedmontese dish that is prepared during the holidays, both around Christmas and also during the period of Lent . These particular white lasagnas are made with a sauce very similar to the Piedmontese bagna cauda, ​​the typical preparation based on garlic, oil and anchovies .

Together with this sauce we will also use the cheese and butter, to create many delicious layers, and finally we will gratinate everything in the oven. Don't be scared when you hear anchovies paired with cheese! We assure you that this dish will bring flavor and tradition to your table!

How to make lean lasagna

1. To prepare this fantastic lasagna, take the anchovies and rinse them under slightly warm water, then leave them to dry.
2. Take a saucepan and melt the butter and oil, and also add the poached garlic and aromatic herbs.
3. Let it flavor well, and after a few minutes add the anchovies. Cook until the fillets are perfectly melted and mixed with the butter and oil. Once done, remove the herbs and garlic and let your sauce rest.
4. At this point, in a baking dish, arrange the sheets for the lasagna, alternating layers of anchovy sauce with grated cheese and flakes of butter.
5. Complete with a generous layer of grated cheese and pepper. If you want, you can also finish with a light layer of bechamel .
6. We conclude the recipe by cooking the lasagna. Cook them in the oven at 180°C for about 25 minutes , until they are au gratin.
7. Once ready, let them rest for a few moments and serve while still hot. Enjoy your meal!

Also try all the Lent recipes !

storage

We recommend storing the lasagna in the fridge for a maximum of 2 days , in a special container with a lid. You can also freeze them in the freezer before cooking.

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