Do you know how to make an authentic Christmas Eve lasagna? Grandmother always said that one thing is key

Lasagna with cabbage and mushrooms is not only a simple and nutritious dish but also a popular choice for Christmas Eve dinners. My grandmother adds an unusual ingredient which elevates the taste of the dish further.

Lasagna is one of those simple recipes that you could turn to any day, not just for Christmas. The combination of pasta with pickled cabbage and mushrooms results in a dish that is both incredibly tasty and satisfying. A hot plate of steaming lasagna is perfect for warming up on a chilly winter afternoon.

During Christmas Eve dinner, meatless dishes typically take center stage at the table, save for the occasional fish dish. In my family, my grandmother's lasagna, which she has mastered over the years, is a firm favorite. Her secret lies in simplicity, as good lasagna doesn't require an excess of ingredients.

My grandmother always adds a single chopped dried plum to the pasta. Its slightly smoky, sweet flavor pairs well with the cabbage, balancing out its sourness. The preparation of this dish begins with the soaking of the mushrooms, a step that needs to be done a day in advance.

Ingredients:

• 2.2 lb of pickled cabbage,
• a handful of dried mushrooms,
• 1 large onion,
• 1.1 lb of lasagna pasta,
• 5 peppercorns,
• 3 allspice berries,
• 2 bay leaves,
• salt and pepper to taste,
• 3-4 dried plums,
• oil for frying.

You can also substitute the dried mushrooms with fresh ones which are easily available and more affordable.

Method of preparation:

1. Soak the mushrooms a day prior.
2. The next day, cook the mushrooms until they soften in the same water used for soaking. Afterward, strain them, let them cool, and then chop finely.
3. Place the pickled cabbage in a large pot, adding the allspice, peppercorns, and bay leaves and cook until it softens.
4. Once cooked, drain any excess water from the cabbage and chop it into smaller pieces.
5. Cook the lasagna pasta in salted water, following directions on its packaging.
6. Peel and dice the onion, then fry it in a preheated pan with oil.
7. When the onion turns brown, add the chopped mushrooms and plums to the pan.
8. Add the chopped cabbage and cooked pasta after a while, and allow the combination to simmer.
9. Finish off by seasoning with salt and pepper to taste.

Now, your lasagna is ready to be served immediately. It's just as delicious the next day too. For a more substantial meal, you could also add a sausage, cut into pieces, to the pan when frying the onion. Enjoy your meal and Bon Appétit!