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Lasagne recipe
Ingredients for Meat Sauce
1. For sautéing, use one tablespoon of olive oil.2. One medium onion, diced finely to provide a flavor basis.
3. For added depth, mince three garlic cloves.
4. One pound (450 grams) of Italian sausage or ground beef: If you want, use a combination of both. Another option is to use plant-based ground beef or ground turkey.
5. One can (28 ounces or 800 grams) of crushed tomatoes: Provides body and flavor to the sauce.
6. To enhance the sauce, add two teaspoons of tomato paste, which has concentrated tomato taste.
7. One teaspoon of sugar: Counteracts the tomatoes' acidity.
8. For a touch of sweetness, add 1 teaspoon of dried basil.
9. A savory and earthy taste is added by adding one teaspoon of dried oregano.
10. 1/4 teaspoon red chili flakes (optional): If wanted, adds a little heat.
11. Season with salt and pepper.
12. 1/2 cup water or red wine (optional): Gives the sauce body and richness.
To make the layers creamier,
add 1 1/2 cups (375g) of ricotta cheese to the ricotta mixture.
A single large egg: Aids in binding the mixture.
Grated Parmesan cheese, half a cup (50g), adds a nutty and salty taste.
- 1/4 tsp optional ground nutmeg: To improve the flavor, a small amount goes a long way.
To taste, add salt and pepper.
In order to assemble:
Twelve noodles for lasagna: Regular, no-boil, or fresh pasta sheets can be used.
Two cups (200g) of mozzarella cheese, shredded: Shredded fresh melts more readily than prepackaged.
For a golden, cheesy crust, use half a cup (50 g) of grated Parmesan cheese.
Instructions
Step: 1
Get the meat sauce ready.
1. Heat Olive Oil: Place a big pot or skillet over medium heat. Pour in the olive oil.
2. Sauté Onion: Add the finely chopped onion and cook it for three to five minutes, or until it is transparent and tender. To prevent burning, stir from time to time.
3. Add Garlic: Cook the minced garlic for one minute until it becomes aromatic.
4. Brown the Meat: Include the sausage or ground beef. Break it up into little bits using a spoon. Cook until browned and no pink is left, about 5 to 7 minutes.
5. remove Extra Fat: To prevent an excessively greasy sauce, carefully remove any excess grease from the pan.
6. Add Tomatoes: Mix in the tomato paste and crushed tomatoes.
7. Season with salt, pepper, sugar, oregano, basil, and chili flakes, if using. Mix to blend.
8. Add Liquid: Add red wine or water. This prevents the simmering sauce from drying out.
9. Simmer: Turn the heat down to low and simmer the sauce for 20 to 30 minutes, stirring now and then. The flavors are developed in this way. If necessary, taste and adjust the seasoning.
Step 2
Get the ricotta mixture ready.
10. Combine the ingredients: Combine the ricotta cheese, Parmesan cheese, beaten egg, nutmeg (if using), salt, and pepper in a medium-sized mixing basin. Stir until thoroughly mixed and smooth.
Step 3
If not using no-boil, cook the lasagna noodles.
11. Boil Water: Heat salted water in a big saucepan until it boils.
12. Cook Noodles: Add the lasagna noodles and cook for the 8 to 10 minutes specified on the package.
13. Drain and Cool: To keep the noodles from sticking, drain them and spread them out flat on a fresh dish towel.
Step 4
Put the Lasagna together
14. Preheat Oven: Set the oven's temperature to 375°F, or 190°C.
15. Get the baking dish ready: Grease a 9 x 13- inch (23 x 33 cm) baking dish with cooking spray or a little amount of olive oil.
16. Arrange the Ingredients in Layers:
First coating (Base): Cover the dish's bottom with a thin coating of beef sauce.
The noodles won't stick as a result.
Lay three lasagna noodles lengthwise over the sauce to form the second layer (noodles). If necessary, slightly overlap them.
Third Layer (Ricotta): Using a spatula, spread one-third of the ricotta mixture over the noodles.
Spoon 1/3 of the meat sauce over the ricotta layer to create the fourth layer (sauce).
Top with a third of the shredded mozzarella cheese to create the fifth layer (Mozzarella).
- Repeat Layers: Do this two more times, finishing with a thick layer of mozzarella and Parmesan cheese and a last coating of meat sauce.
Step 5
Bake the lasagne.
17. Cover with Foil: Place aluminum foil over the dish. Tent the foil slightly or lightly spray it with non-stick spray to keep it from clinging to the cheese.
18. Bake: Put the lasagna in the oven that has been preheated and bake it for twenty-five minutes.
19. Uncover: Take off the foil and continue baking for another 20 minutes, or until the top is bubbling and golden.
20. Verify Doneness: Make sure the cheese is completely melted and the lasagna is heated through.
Step 6: Take a Break and Serve
21. Allow to cool slightly: Take the lasagna out of the oven and give it ten to fifteen minutes to rest. This facilitates layer setting, which facilitates slicing.
22.Slice and Serve: Cut into chunks with a sharp knife. Serve alongside a crisp green salad or garlic toast.
Pro Tip
Prepare in advance: Lasagna can be prepared the day before and kept in the refrigerator. When ready to serve, bake.
Lasagne that has been fully baked freezes nicely. Wrap tightly with plastic wrap and foil. Thaw overnight in the refrigerator or reheat straight from the freezer.
- Cheese Variation: To change up the classic taste, add provolone or Gruyère.
Savor your homemade lasagna! Tell me how it works out!Expert Advice: Get Ahead: Lasagna can be prepared the day before and kept in the refrigerator. When ready to serve, bake.
Lasagne that has been fully baked freezes nicely. Wrap tightly with plastic wrap and foil. Thaw overnight in the refrigerator or reheat straight from the freezer.
- Cheese Variation: To change up the classic taste, add provolone or Gruyère.
