July 29 is National Lasagna Day. Celebrated annually, the day is dedicated to enjoying and appreciating the delicious, layered pasta dish that has become a favourite in many households across the world.
It’s an opportunity for food lovers to indulge in their favourite lasagna recipes, try new variations and share the joy of the classic Italian dish.
Lasagna, with its origins in Italy, has a rich history dating from ancient times. Traditionally made with layers of pasta, meat sauce, béchamel sauce and cheese, it has evolved into countless variations to suit various tastes and dietary preferences.
From classic meat lasagna to vegetarian, vegan and even gluten-free versions, the dish offers something for everyone. National Lasagna Day celebrates this culinary versatility and encourages people to experiment with new ingredients and techniques.
Baked to perfection, it fills your kitchen with an aroma that says: “You’re about to indulge and you won’t regret it.”
Did you know that serving lasagna with side dishes could elevate the meal and create a well-rounded dining experience?
Some of the best lasagna side dishes to have with your main dish:
Focaccia bread
Airy, light and crispy, Italian focaccia is a crowd-pleaser and a perfect bread to serve with lasagna. Use a slice of focaccia to sop up the sauce leftovers from your lasagna; it's a great way to clean your plate.
Salad
Fresh salad is a great side dish to add to your main course. If you are looking for something light, try cucumber tomato salad – cucumbers, tomatoes, and red onion make a refreshing side salad.
The salad provides a delightful contrast to the rich and hearty flavours of lasagna and creates an excellent balance of textures and tastes on your plate.
Roasted tomatoes with olive oil
This is another tomato-based side dish. It’s delicious and a little sweet, so it works well. All you need is some halved cherry tomatoes, good quality extra virgin olive oil, sea salt, freshly ground pepper and a few sprigs of fresh thyme.
Mix everything together, spread out the tomatoes on a baking sheet and roast gently. Roasted tomatoes have a subtly sweet, umami flavour, making them fairly addictive and delicious alongside fresh bread.
Air fryer asparagus
Whether you are eating white or red lasagna, crunchy air fryer asparagus will add colour and a bold flavour to your Italian dinner. Serve the asparagus with lemon wedges, fresh parsley and a drizzle of olive oil for a spring-friendly lasagna side.
If you are looking to put your lasagne-making skills to the test on National Lasagne Day, below is a recipe you can make at home, courtesy of the South African Mushroom Farmers’ Association.
Mushroom and pork lasagna cups
Makes 6 lasagna cups
Ingredients
250g Portabellini or white button mushrooms
Extra virgin olive oil
1 onion, finely diced
2 cloves garlic, minced
250g pork mince
1 carrot, grated
350ml tomato purée
Salt and pepper, to taste
For the béchamel
4 tbs butter
4 tbs flour
500ml milk
Salt, to taste
½ cup Cheddar cheese, grated
½ cup Mozzarella cheese, grated
12 lasagne sheets
Method
Preheat the oven to 180˚C.
Using a food processor, pulse the mushrooms until they are finely chopped.
In a large pan, sauté the mushrooms with a little drizzle of olive oil until they have sweated off most of their water, about 10 to 15 minutes. Set the mushrooms aside.
In the same large frying pan, add a fresh drizzle of olive oil.
Cook the onion until soft and fragrant. Add the garlic and cook for a minute.
Add the pork mince and cook until golden brown around the edges.
Add the carrots and cook until tender.
Season well with salt and pepper (to your preference).
Add the cooked mushrooms and tomato purée.
Bring to a simmer and cook for 20 minutes until the sauce has reduced and thickened.
Remove from the heat and set aside.
For the béchamel.
In a large pan, melt the butter. Once melted, add the flour and whisk over medium heat until the mixture smells like biscuits.
Pour in the milk in a slow stream, whisking constantly. Whisk until all the milk has been incorporated.
Bring the mixture to a simmer and cook until thick. Season well with salt.
Remove the béchamel from the heat and stir in the grated cheese.
In a large pot of boiling salted water, boil the lasagna sheets according to package instructions.
Once al dente, remove them from the water and lay the sheets out individually on a clean kitchen surface.
To construct the cups:
Brush a muffin tin with a little olive oil. Place two cooked lasagna sheets across each other in each muffin cup.
Trim off most of the excess while leaving some to get crispy in the oven.
Alternate layers of cheesy béchamel and mushroom mixture until the cups are full. Top with a little Mozzarella.
Bake for 20 to 25 minutes, until the lasagna cups are bubbling and golden brown.
Allow to cool slightly before removing from cups and eating right away.