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Reginetti Lasagna

Sfoglini Pasta Recipe: Reginetti Lasagna

Take lasagna to the next level with Sfoglini’s Semolina Reginetti. This unique pasta shape, with its rippled edges, mimics the traditional lasagna sheets while offering an extra layer of texture and charm from its mini size. The rich tomato sauce, creamy béchamel, and perfect combination of mozzarella and ricotta create a cozy, comforting dish that’s perfect for family dinners or a small gathering.

INGREDIENTS

MAKES FOUR-SIX SERVING

For the tomato sauce:

  • 1 28-ounce can crushed tomatoes
  • 1/2 yellow onion
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground pepper

For the béchamel:

  • 3 cloves of garlic
  • 1/2 yellow onion
  • 2 cups whole milk
  • 1/2 teaspoons kosher salt
  • 1 pinch ground pepper
  • 5 tablespoons unsalted butter
  • 5 tablespoons flour

For layering:

  • 12 ounces Sfoglini Semolina Reginetti
  • Butter or olive oil, as needed to grease baking dish
  • 2 cups grated low moisture semi skim mozzarella
  • 1 cup whole milk ricotta

          DIRECTIONS

          Preheat the oven to 375° F.

          In a medium pot, combine all ingredients for the tomato sauce. Place over medium low heat and stir occasionally allowing the butter to melt and the sauce to infuse. Bring to a low simmer then cover and cook for 30 to 45 minutes until the onion is soft. Stir every 5 minutes or so making sure the sauce doesn't stick to the bottom of the pan. Once the onion is soft, remove from the heat and use a hand blender or food processor to purée the sauce. If you would rather not puree the sauce, you can remove the onion and discard instead. Set aside until assembling the lasagna. 

          Bring a pot of generously salted water to a boil. Cook the pasta to 2 minutes under al dente according to the instructions on the box, then strain.

          While the pasta is cooking, prepare the béchamel. Push the pointy end of the garlic cloves into the cut side of the onion and place in a small pot with the milk, salt and pepper. Infuse over the lowest heat possible for 10 minutes without steaming or scalding the milk. Stir occasionally. After 10 minutes add in the butter to melt and raise the heat to medium. Once the butter has melted about halfway, whisk in the flour. Continue to whisk until the sauce is thick and smooth, about 7 to 10 minutes. Keep over low heat until ready to use. Stir occasionally to keep the sauce smooth.

          Grease the inside of a 9x9 baking dish with butter or olive oil.

          Begin assembling the lasagna, which will be built in three layers. First, spoon in about a third of the tomato sauce to cover the bottom of the baking dish, then evenly distribute a third of the pasta over the sauce. Sprinkle about half a cup of the grated mozzarella over the top of the pasta, then gently spread a third of the béchamel over the top of the cheese. Place a few spoons of ricotta around the lasagna, then repeat the layers. For the third layer, start with red sauce, then pasta, mozzarella, béchamel, then add one last layer of mozzarella on top.

          Cover the lasagna with foil or a lid and bake in the oven for about 30 minutes. Uncover the lasagna and finish under a high broiler until the top is golden and bubbling, just a couple of minutes. Remove from the oven and let rest for about 10 minutes to set, then slice and serve!

          We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

          Chef's Note: Slightly undercooking the pasta ensures it finishes cooking in the oven and absorbs the flavors of the sauce without becoming mushy. For a more robust flavor, try adding a sprinkle of grated Parmesan or Pecorino Romano to the mozzarella layers. If you’re short on time, use a high-quality store-bought marinara and simmer it with butter and aromatics to replicate the flavor of homemade sauce

          Pasta Swaps: This recipe would also work well with Whole Grain Reginetti.

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