Ingredients:
Fresh parsley for garnish
Instructions:
1. Combine cucumber, tomatoes, onion, and olives on a plate.
2. Place the feta slice on top.
3. Drizzle with olive oil, sprinkle oregano and pepper.
4. Garnish with parsley and serve fresh.
For those who love to enjoy a good cake at any time of the day, I present an easy and delicious plum cake recipe with just two main ingredients: apples and oats.
In addition to being a pleasure for the palate, this dessert contains only 150 calories per serving, making it an excellent option for those looking for something sweet, healthy and nutritious.
This cake not only satisfies your sweet tooth, but it also has health benefits thanks to the fiber-rich oats and essential nutrients from apples. It’s the perfect combination of flavor and health!
Ingredients Needed:
Preparation method:
Congratulations! You’ve just made a healthy, low-calorie plum cake that’s as tasty as it is nutritious.
For those who love to enjoy a good cake at any time of the day, I present an easy and delicious plum cake recipe with just two main ingredients: apples and oats.
In addition to being a pleasure for the palate, this dessert contains only 150 calories per serving, making it an excellent option for those looking for something sweet, healthy and nutritious.
This cake not only satisfies your sweet tooth, but it also has health benefits thanks to the fiber-rich oats and essential nutrients from apples. It’s the perfect combination of flavor and health!
Ingredients Needed:
Preparation method:
Congratulations! You’ve just made a healthy, low-calorie plum cake that’s as tasty as it is nutritious.
CHERRY VANILLA ICE CREAM.
+ RECIPE INGREDIENTS.
– 2 cups whipping cream.
– 1 cup whole milk.
– 3/4 cup sugar.
– 1 tablespoon vanilla extract.
– 1 cup fresh cherries, chopped and pitted.
– 1/2 cup chocolate pieces.
+ PREPARATION INSTRUCTIONS.
– In a large bowl, combine the cream, milk, sugar, and vanilla extract.
– Mix until the sugar is completely dissolved.
– Pour the mixture into the ice cream maker and follow the manufacturer’s instructions.
– When the ice cream is almost ready and has a smooth consistency, add the chopped cherries and chocolate pieces, if using.
– Let the machine run until the ice cream is firm.
– Transfer the ice cream to a freezer-safe container and freeze until solid, about 2 hours.
This Crockpot Cheesesteak Potato Casserole is a comforting, cheesy dish that combines tender potatoes, juicy steak, and gooey melted cheese, all cooked to perfection in your slow cooker for a hassle-free meal!
Ingredients:
Instructions:
Prepare the Steak:
Heat olive oil in a skillet over medium-high heat.
Add the thinly sliced steak and cook until browned, about 3-4 minutes.
Remove from heat and set aside.
Layer in the Crockpot:
Spray the crockpot insert with cooking spray for easy cleanup.
Layer the diced potatoes in the bottom of the crockpot.
Top with the cooked steak, onion, and bell pepper.
Season with garlic powder, onion powder, salt, black pepper, and paprika.
Pour the beef broth and soy sauce (if using) over the top.
Cook in the Crockpot:
Cover and cook on low for 4-5 hours or on high for 2-3 hours until the potatoes are tender.
Add the Cheese:
About 15 minutes before serving, sprinkle the cheddar and mozzarella cheese over the top.
Cover and continue cooking until the cheese is melted and bubbly.
Serve:
Garnish with chopped parsley (optional).
Serve hot and enjoy this cheesy, comforting casserole!
️ Enjoy your Crockpot Cheesesteak Potato Casserole!
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A savory twist on the classic grilled cheese, this Garlic Mushroom Grilled Cheese combines rich, sautéed mushrooms with melty cheese and a flavorful garlic butter spread for the perfect comfort meal!
Ingredients:
For the Garlic Butter:
For the Sandwich:
Instructions:
Prepare the Garlic Butter:
In a small bowl, combine butter, minced garlic, parsley (if using), onion powder, and a pinch of salt and pepper.
Mix until smooth and set aside.
Sauté the Mushrooms:
Heat olive oil in a skillet over medium heat.
Add the sliced mushrooms and cook for about 5-7 minutes until tender and slightly browned. Season with a pinch of salt and pepper.
Remove from heat and set aside.
Assemble the Sandwich:
Spread the garlic butter on one side of each slice of bread.
On the non-buttered side of two slices, layer a generous amount of cheese and top with the sautéed mushrooms.
Close the sandwich with the other slice of bread, buttered side out.
Grill the Sandwich:
Heat a skillet over medium heat and add butter.
Grill the sandwich for about 3-4 minutes per side, pressing down slightly to ensure it’s golden brown and crispy on both sides. Make sure the cheese is melted inside.
Serve:
Slice the sandwich in half and serve hot.
️ Enjoy this delicious Garlic Mushroom Grilled Cheese!
“
Cheesy Garlic Chicken Wraps 
Golden, crispy, and loaded with gooey cheese and flavorful chicken — these Cheesy Garlic Chicken Wraps are a perfect quick and comforting meal.
Ingredients:
For the Wraps:
2 cups cooked chicken breast, shredded or diced (rotisserie chicken works perfectly)
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
4 large flour tortillas
Optional: ¼ cup ranch or Caesar dressing for extra flavor
For the Garlic Butter:
3 tablespoons butter, melted
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper, to taste
Instructions:
1. Prepare the Garlic Butter:
In a small bowl, combine the melted butter, minced garlic, chopped parsley, and a pinch of salt and black pepper.
Mix well and set aside.
2. Assemble the Wraps:
Lay each flour tortilla flat on a clean surface.
On one half of the tortilla, sprinkle a mixture of mozzarella, cheddar, and Parmesan cheese.
Add shredded chicken evenly on top of the cheese.
Drizzle with ranch or Caesar dressing if using for extra flavor.
Fold the tortilla in half, pressing gently to secure the filling.
3. Cook the Wraps:
Preheat a large skillet or griddle over medium heat.
Brush the top of each folded wrap with the prepared garlic butter.
Place the wrap in the skillet, buttered side down.
Immediately brush the other side with more garlic butter.
Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Work in batches if needed, ensuring you don’t overcrowd the skillet.
4. Serve:
Remove the wraps from the skillet and let them cool slightly.
Slice each wrap in half for easy serving.
Serve warm with extra garlic butter, ranch, marinara, or your favorite dipping sauce.
Table of Contents
– 2 eggs
– 100 g of sugar
– 8 g of vanilla sugar
– 100 g of yogurt
– 100 ml of milk
– 80 ml of oil
– A pinch of salt
– 180 g of all-purpose flour
– 12 g of baking powder
– 50 g of raisins
– Jam
– Coconut flour
1. In a mixing bowl, beat 2 eggs, sugar, and vanilla sugar together until well combined.
2. Add yogurt, milk, and oil to the mixture. Stir until smooth.
3. Mix in a pinch of salt.
4. Gradually add all-purpose flour and baking powder, continuing to mix until the batter is lump-free.
5. Fold in the raisins.
6. Pour the batter into a greased microwave-safe mug or bowl.
7. Microwave on high for 3-4 minutes, or until the cake has risen and is set in the center. Cooking times may vary, so keep an eye on it.
8. Once done, let the cake cool for a minute.
9. Invert the cake onto a plate, and let it cool completely.
10. Once cooled, spread jam on top and dust with coconut flour.
11. Slice, serve, and enjoy your quick and tasty daily treat!
Tamarind is rich in vitamin C, a powerful antioxidant that helps strengthen the immune system. Regular consumption of tamarind can help the body fight off infections and boost your natural defenses, keeping colds and other illnesses at bay.
Tamarind has natural laxative properties that promote healthy digestion. It helps alleviate constipation, aids in detoxifying the digestive tract, and improves overall gut health. Eating tamarind regularly can contribute to smoother and more efficient digestion.
Tamarind is low in calories but high in fiber, making it a perfect addition to any weight-loss diet. It helps reduce hunger and cravings, preventing overeating, while its high fiber content aids in digestion and promotes satiety, helping you maintain a healthy weight.
The hypoglycemic properties of tamarind help regulate blood sugar levels. It can be beneficial for people with diabetes or those at risk, as it helps improve insulin sensitivity and stabilize glucose levels. Regular consumption can help manage blood sugar effectively.
Tamarind is known to lower cholesterol levels, which is crucial for maintaining heart health. The fruit is packed with antioxidants and minerals that help reduce the risk of heart disease by improving blood circulation, lowering bad cholesterol (LDL), and raising good cholesterol (HDL).
Tamarind is a natural detoxifier. It helps cleanse the liver and kidneys, flushing out toxins and promoting overall detoxification. This is especially beneficial for the body’s organs, as it aids in the removal of harmful substances.
Tamarind is rich in antioxidants that help fight skin aging and improve the appearance of your skin. The fruit’s antimicrobial and anti-inflammatory properties can also help prevent acne, reduce wrinkles, and give your skin a healthy, youthful glow.
Tamarind is loaded with vitamins like vitamin A and vitamin C, which are essential for healthy hair growth. The fruit also contains beta-carotene that helps nourish the scalp and hair follicles, promoting stronger, shinier hair.
Tamarind contains compounds that have powerful anti-inflammatory effects. Regular consumption of tamarind can help reduce swelling, relieve joint pain, and alleviate conditions like arthritis by reducing inflammation in the body.
Tamarind is rich in vitamin A and beta-carotene, which are essential for maintaining good eye health. These nutrients protect against age-related eye diseases, improve vision, and help prevent conditions like macular degeneration and cataracts.
Tamarind is an excellent source of natural sugars and vitamins that provide an energy boost without causing blood sugar spikes. Eating tamarind can help improve stamina and prevent fatigue, making it an ideal snack for those needing an energy lift.
Tamarind is a great source of calcium, phosphorus, and magnesium, all of which are crucial for maintaining strong and healthy bones. Consuming tamarind regularly can help prevent bone-related issues like osteoporosis and improve overall bone density.
Tamarind’s natural antibacterial and anti-inflammatory properties help fight oral infections and promote good oral hygiene. It can prevent gum disease, reduce plaque buildup, and help maintain healthy gums and teeth.
Tamarind is a truly versatile fruit that offers a wealth of health benefits, from boosting immunity and aiding digestion to promoting skin and hair health. Packed with essential vitamins, minerals, and antioxidants, tamarind is a nutritious and delicious addition to your daily diet. Whether you add it to your meals or consume it as a drink or paste, incorporating tamarind into your routine can enhance your overall well-being.
Make tamarind a part of your daily diet and enjoy its incredible benefits for a healthier, more vibrant life.
Prep Time: 40 mins
Cook Time: 1 hour
Rest Time: 15 mins
Total Time: ~2 hours
Servings: 8–10
Difficulty: Intermediate
Category: Dinner / Comfort Food
2 tbsp olive oil
1 lb ground beef
½ lb Italian sausage (mild or spicy)
1 small onion, finely chopped
4 cloves garlic, minced
1 (6 oz) can tomato paste
2 (15 oz) cans crushed tomatoes
1 tsp sugar
1½ tsp salt
½ tsp black pepper
1 tsp dried basil
1 tsp dried oregano
¼ tsp red pepper flakes (optional)
½ cup red wine (or beef broth)
2 tbsp chopped fresh parsley (or 1 tsp dried)
15 oz ricotta cheese
1 egg
1½ cups shredded mozzarella
½ cup grated Parmesan cheese
¼ tsp salt
1 tbsp chopped parsley or basil (fresh or dried)
9–12 lasagna noodles (regular or oven-ready)
2–3 cups shredded mozzarella
½ cup grated Parmesan
Extra chopped parsley or basil, for garnish
In a large pot or deep skillet, heat olive oil over medium heat.
Add onion and cook until soft (4–5 mins). Add garlic and stir for 30 seconds.
Add ground beef and sausage. Brown the meat, breaking it up as it cooks. Drain excess fat if needed.
Stir in tomato paste, crushed tomatoes, sugar, wine (or broth), and all seasonings.
Simmer on low for 30–40 minutes, stirring occasionally, until thickened and fragrant.
In a mixing bowl, combine ricotta, egg, 1½ cups mozzarella, ½ cup Parmesan, salt, and parsley. Mix until smooth and creamy.
Bring a large pot of salted water to a boil.
Cook noodles until just al dente (firm, not soft).
Drain and lay flat on parchment paper or lightly oiled foil to avoid sticking.
Use a 9×13″ baking dish:
Spread a thin layer of meat sauce on the bottom.
Add a layer of noodles.
Spread ⅓ of the ricotta mixture.
Sprinkle with some mozzarella & a spoonful of sauce.
Repeat layers: noodles → ricotta → sauce → mozzarella.
Finish with noodles, sauce, and a generous top layer of mozzarella and Parmesan.
Preheat oven to 375°F (190°C).
Cover with foil (spray the underside with oil to avoid sticking).
Bake covered for 25 minutes, then uncover and bake for 20–25 more minutes, until bubbly and golden.
Let it rest for 15 minutes before slicing (this helps it hold together beautifully).
Sprinkle with chopped parsley or basil for freshness and color. Serve hot with garlic bread and a green salad — or just dig in solo.
Fridge: Keeps 4–5 days in an airtight container.
Freezer: Wrap individual portions or the whole pan and freeze for up to 3 months.
Reheat: Microwave slices or reheat whole pan (covered) at 350°F for 30–40 minutes.
Want it extra cheesy? Add a béchamel layer (creamy white sauce).
Love veggies? Add sautéed spinach, mushrooms, or zucchini.
Go vegetarian by replacing the meat with lentils or roasted vegetables.
Save this for your next cozy weekend dinner. One bite and you’ll know why lasagna is the king of all casseroles!
Table of Contents
These juicy Greek chicken meatballs are bursting with Mediterranean flavors—think oregano, lemon, and garlic. But the surprise star is a gooey, salty feta center in every bite. Paired with a creamy roasted garlic tzatziki, this dish is perfect for meal prep, gatherings, or healthy weeknight dinners. Serve them in pita, over rice, or with a simple cucumber-tomato salad.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 (makes about 16 meatballs)
1 lb (450g) ground chicken (or turkey)
1/4 cup red onion, finely grated
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tbsp fresh dill (or 1 tsp dried)
1 tsp dried oregano
Zest of 1 lemon
1/2 tsp salt
1/4 tsp black pepper
1/2 cup breadcrumbs (or almond flour for low-carb)
1 large egg
2 oz (about 1/3 cup) feta cheese, cut into 16 small cubes
1 head of garlic
1 cup plain Greek yogurt
1/2 large cucumber, grated and drained
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh dill (or mint)
Salt and pepper, to taste
Preheat oven to 400°F (200°C).
Slice the top off a head of garlic, drizzle with olive oil, wrap in foil.
Roast for 30–35 minutes until soft and golden. Cool, then squeeze out the cloves.
In a bowl, mix Greek yogurt, grated cucumber (squeeze out water), lemon juice, olive oil, chopped dill, and 3–4 roasted garlic cloves (mashed).
Season with salt and pepper. Chill while prepping meatballs.
In a large bowl, mix ground chicken, onion, garlic, parsley, dill, oregano, lemon zest, salt, pepper, breadcrumbs, and egg until combined.
Divide the mixture into 16 portions.
Flatten each portion, place a cube of feta in the center, and roll into a ball, sealing the cheese inside.
Oven Method:
Preheat oven to 400°F (200°C).
Place meatballs on a lined baking sheet and bake for 18–20 minutes or until golden and internal temp reaches 165°F (74°C).
Air Fryer Method:
Preheat air fryer to 375°F (190°C).
Spray meatballs lightly with oil and cook in batches for 10–12 minutes, shaking halfway.
Q: Can I use store-bought tzatziki?
A: Yes, but roasting your own garlic gives it a deeper, sweeter flavor.
Q: Can I pan-fry the meatballs instead?
A: Absolutely. Use a bit of olive oil and cook over medium heat for 8–10 minutes, turning frequently.
Q: How do I make this dairy-free?
A: Use a dairy-free feta alternative and coconut yogurt or another plant-based yogurt.
Q: What other fillings can I use?
A: Try sun-dried tomatoes, olives, or a small cube of mozzarella for variation.
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Protein | 25g |
| Fat | 17g |
| Saturated Fat | 5g |
| Carbohydrates | 9g |
| Fiber | 1g |
| Sugar | 2g |
| Sodium | 480mg |
Note: Nutrition may vary based on ingredient brands and substitutions.
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes
Yield: 10–12 biscuits
Skill Level: Easy
Category: Bread / Side Dish
Best Served With: Soups, chowders, or as a snack all on their own!
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon sugar
¾ teaspoon salt
½ cup (1 stick) unsalted butter, cold and cut into small cubes
1 cup shredded sharp cheddar cheese
¾ cup buttermilk (or use ¾ cup milk + 1 tbsp lemon juice, let sit 5 min)
3 tablespoons unsalted butter, melted
½ teaspoon garlic powder
1 teaspoon fresh parsley, chopped (or ½ tsp dried parsley)
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, sugar, and salt.
Add the cold, cubed butter to the dry mixture. Use a pastry cutter, fork, or your fingers to work the butter into the flour until it resembles coarse crumbs.
Pro Tip: The key to fluffy biscuits is keeping the butter cold. Work quickly!
Stir in the shredded cheddar cheese evenly throughout the mixture.
Pour in the buttermilk and stir just until combined. Do not overmix — the dough should look slightly shaggy.
Use a large spoon or ice cream scoop to drop mounds of dough (about ¼ cup each) onto your prepared baking sheet.
You should get 10–12 biscuits depending on your scoop size.
Bake for 12–15 minutes, or until the tops are golden brown and the biscuits are fully cooked through.
While the biscuits are baking, mix melted butter, garlic powder, and parsley in a small bowl.
As soon as the biscuits come out of the oven, brush each one generously with the garlic butter mixture.
Serve warm! Perfect alongside pasta, soups, chili, or even on their own with a swipe of extra butter.
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm in the oven at 350°F for 5–7 minutes or microwave for 20 seconds.
Freezer: Freeze unbaked scoops of dough for up to 2 months; bake from frozen (add 3–4 minutes to bake time).
Spicy Kick: Add ¼ tsp cayenne pepper or some diced jalapeños.
Cheese Swap: Use Gruyère, Monterey Jack, or a sharp white cheddar for a new flavor.
Herby Twist: Add 1 tsp of Italian seasoning or rosemary to the dough.
There’s something dangerously addictive about these biscuits — soft on the inside, crisp on the edges, and that garlic butter? Pure bliss. Make them once, and your family will beg you to make them again (and again)!
Save this recipe, share it, and don’t forget to follow for more heavenly comfort food recipes coming your way!
Fudgy, gooey, rich, and made in one bowl—this is the only brownie recipe you’ll ever need.
One Bowl: Fewer dishes, more chocolatey goodness.
Customizable: Swap the coffee for vanilla or add nuts, swirls, or different chocolates.
Better Than Boxed: Deep flavor, crackly tops, molten center—everything a brownie lover dreams of.
1 cup (120g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder (Dutch-processed or natural)
1 teaspoon (6g) salt
1 cup (225g) unsalted butter, melted
1 tablespoon (15ml) coffee (optional) – enhances chocolate flavor
OR 1 tablespoon (15ml) vanilla extract
1 cup (200g) granulated sugar
1 cup (200g) dark brown sugar, lightly packed
3 large eggs, at room temperature
1½ cups (260g) dark chocolate chips or chunks
Optional: ½ cup chopped walnuts, pecans, or swirl-ins (peanut butter, caramel, Nutella)
Preheat your oven to 350°F (175°C).
Line an 8×8-inch or 9×9-inch square pan with parchment paper, leaving overhang on the sides for easy lifting later. Set aside.
Tip: A metal pan gives you crispier edges; a glass pan may need a few extra minutes of baking.
In a large mixing bowl, whisk together:
1 cup melted butter
1 tablespoon coffee OR vanilla extract
1 cup granulated sugar
1 cup dark brown sugar
Mix until the sugars are fully incorporated into the butter and the mixture looks thick and glossy.
Crack in the 3 eggs, one at a time, whisking well after each addition.
Continue whisking until the mixture is smooth and slightly thickened (about 1–2 minutes).
Tip: Properly beating the eggs helps create that signature crinkly brownie top.
Sift in the flour, cocoa powder, and salt directly into the wet ingredients.
Gently fold the mixture with a spatula or wooden spoon just until combined—do not overmix.
Fold in the chocolate chips or chunks (and any optional mix-ins like nuts or peanut butter chips) until evenly distributed.
Pour the brownie batter into your prepared pan. Use a spatula to smooth it into an even layer.
Sprinkle extra chocolate chips on top if you like.
Bake at 350°F (175°C) for 28–33 minutes, depending on your pan and oven.
✅ Check for doneness: A toothpick inserted 2 inches from the edge should come out with moist crumbs (not wet batter). The center should look slightly under baked—it will firm up as it cools.
Let the brownies cool in the pan for 10–15 minutes, then lift them out using the parchment overhang and transfer to a cooling rack.
Allow to cool for another 15–30 minutes before slicing for cleaner cuts—or dig in warm for maximum gooeyness!
Top with vanilla ice cream and hot fudge sauce for a brownie sundae.
Drizzle with salted caramel, or serve with a glass of cold milk or espresso.
Room Temp: Store in an airtight container for up to 4 days.
Fridge: Lasts up to 1 week—great for a fudgier bite.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds.
Nutty Brownies: Add ½ cup chopped walnuts, pecans, or almonds.
Espresso Boost: Use 2 TBSP brewed espresso instead of 1 TBSP coffee.
Brookie-Style: Press cookie dough on top before baking.
Mocha Swirl: Add a swirl of espresso cream cheese mixture.
Don’t overmix once you add flour—this keeps them fudgy, not cakey.
Use high-quality cocoa and chocolate for rich flavor.
Let them cool slightly before cutting—they continue to set as they rest.
For clean edges, use a warm knife (dip in hot water, wipe, and slice).
These brownies strike the perfect balance between rich, dense, fudgy centers and crisp, crackly tops. With deep chocolate flavor and a one-bowl method, this is your forever brownie recipe.
Creamy Lasagna with Cheese and Herbs 
Serves 6 | 
Preparation: 30 min | 
Cooking: 40 min | 
Resting time: 10 min Ingredients
For the creamy béchamel sauce:
50 g butter
50 g flour
500 ml milk
100 g double cream
1 pinch of nutmeg
Salt and pepper to taste For the filling:
12 lasagna sheets (no pre-cooking required)
250 g ricotta cheese
250 g grated mozzarella cheese
100 g grated Parmesan cheese
150 g grated Emmental cheese
1 egg
2 cloves garlic, minced
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped parsley
1 teaspoon dried oregano
400 g homemade or store-bought tomato sauce
1 drizzle of olive oil Step-by-step preparation
Prepare the béchamel sauce
Melt the butter in a saucepan over low heat.
Add the flour and whisk well to form a roux.
Gradually pour in the milk, whisking constantly to avoid lumps.
Let it thicken over low heat, stirring constantly (about 5 minutes).
Add the crème fraîche, nutmeg, salt, and pepper. Mix and set aside.
2. Prepare the cheese filling
In a bowl, combine the ricotta, egg, garlic, basil, parsley, and oregano.
Add 50g of Parmesan and 50g of mozzarella. Mix well.
3. Assemble the lasagna
Preheat your oven to 180°C (gas mark 6).
In a gratin dish, pour a little tomato sauce into the bottom. Place a first layer of lasagna noodles.
Spread a layer of cheese filling, a ladleful of béchamel sauce, and a little tomato sauce.
Sprinkle with grated Emmental cheese and repeat until all the ingredients are used up.
Finish with a generous layer of mozzarella and the remaining Parmesan.
Drizzle with olive oil and bake for 40 minutes, until the topping is nicely browned.
Tips & Tricks
For an even more indulgent gratin, add a few slices of fresh mozzarella on top before baking. Do you like intense flavors? Add goat cheese or Gorgonzola to the filling. Remember to let the lasagna rest for 10 minutes after baking; it will be easier to cut and even more delicious.
Storage
In the refrigerator: up to 3 days in an airtight container. In the freezer: up to 3 months, well wrapped. To reheat, let them thaw in the refrigerator before placing them in the oven at 160°C for 20 minutes.