A very own tasty recipe for lasagna
This is my basic recipe for lasagna. You might find the ingredient list to be pretty extensive, but in my experience these are the absolute key ingredients to make the ultimate comfort food lasagna with a very rich sauce. This lasagna is also very easy to make in large quantities (as long as you have a big baking dish..) and very tasty the day after, hot as well as cold. I usually eat this for two days in a row.
Besides, the preparation and assemby of the lasagne are very easy, so even though there might be a lot of ingredients in this dish, I really recommend you to give this a try on a chilly, rainy day when you’re craving something savory and comforting.
Servings: 3-4 persons
- deep sauté pan or wok
- baking dish
- 500 grams of ground beef
- 2 carrots
- 2 onions
- 3 cloves of garlic
- 1 can of diced tomatoes
- 1 package of Italian sugo of your choice (basic pasta sauce, 390 grams)
- 1 small can of tomato paste (70 grams)
- 1 glass of red wine
- 1 cube of beef stock
- lasagne sheets
- salt & pepper
- shredded cheese of your choice
Dice the onions and peel and dice the carrots. Peel and finely mince the garlic cloves.
Put a pan with a little olive oil on high heat, add the ground beef once the pan is hot.
Sear and break up the meat until there’s small chunks of ground beef.When the meat has turned brown add the onions, carrots and garlic. Sauté until the onions turn translucent and the garlic becomes aromatic.
Add the tomato paste and stir on medium heat for 1 minute.
Add the diced tomatoes, sugo and wine, stir well. Bring the sauce to a soft boil to evaporate the alcohol and sweeten the tomatoes. Crumble in the cube of beef stock and give it a good stir. Let the sauce simmer for 5-10 minutes.
Add oregano, salt and pepper to taste.
Ladle the sauce into the baking dish until the bottom is covered in a thin layer. Add just enough lasagna sheets to cover the sauce.
Cover the lasagna sheets in a thin layer of sauce and put a new layer of lasagna sheets on the sauce. Repeat until you’re out of sauce or until the baking dish is almost full. Don’t fill up the dish too much or the sauce may spill while cooking. Your last layer should be a sauce layer, not a pasta layer!
Cover your last layer in shredded cheese.
Put the lasagna in an oven pre-heated to 180°C for 40-45 minutes. Let it cool for an additional 15 minutes.
By Mijntje Boon